Coconut Easter Cookies
These Coconut Easter Cookies are soft and melt in your mouth, covered in delicious coconutand the perfect kids holiday baking project.
Ingredients
Coconut Easter Cookies
- 100 g shredded coconut divided (unsweetened)
- 2 drops pink food gel
- 2 drops yellow food gel
- 300 g all-purpose flour plain flour
- 3 tsp baking powder
- 1/4 tsp salt
- 175 g unsalted butter softened
- 250 g cream cheese softened
- 210 g caster sugar
- 7 g vanilla extract
- 400 g mini speckled eggs see notes
Instructions
Coconut Easter Cookies
- Preheat your oven to 170C / 350F (fan off), 150C / 300F (fan on). Line two baking trays with baking paper. Set aside.
- Color coconut - Add 1/3 of the coconut into a zip lock bag along with 2 drops pink food gel and lock it back up. Shaked and massage the coconut until it’s evenly colored. Repeat with another 1/3 of the coconut in a separate zip lock bag and the yellow food gel. Leave the remaining coconut plain white. Add to a mixing bowl and use a whisk to combine. Set aside.
- Mix dry ingredients - To a separate bowl add the flour, baking powder and salt and run through a sieve.
- Finish mixture - In a separate bowl, add the butter, cream cheese, sugar, and vanilla extract. Use an electric hand mixer to beat on high speed until pale and creamy, about 3-4 minutes. Add the dry ingredients and use a spatula to mix until a dough forms and no dry ingredients are showing.
- Scoop and cover cookies - Use a small cookie scoop to scoop out 30 cookie balls. Roll them into balls and coat them in the colored coconut. Place on both baking trays, spacing them out evenly.
- Bake - Place a speckled easter egg in the center of each cookie dough and bake for 20 minutes. Take out of the oven and place another 2 easter eggs in the center. Allow to cool down and serve.
Video
Notes
Mini Speckled Eggs
I used the Cadbury brand speckled eggs. But really any brand will do. If you’re not using these specific ones that have a shell coating, then I would recommend adding the eggs on top of the cookies once they are almost completely cooled.
Storage - These cookies can be stored in an airtight container for up to three days.
Nutrition – is an approximate and is based on per cookie. This makes 30 cookies.
A note on measurements – This recipe uses weight measurements for the most accurate results. Cup measurements can vary depending on where you are, which affects the precision needed for a recipe like this. Here is where you can learn more about how to measure ingredients using digital kitchen scales.
Nutrition
Calories:145kcal | Carbohydrates:11g | Protein:2g | Fat:9g | Saturated Fat:6g | Polyunsaturated Fat:0.4g | Monounsaturated Fat:2g | Trans Fat:0.2g | Cholesterol:21mg | Sodium:98mg | Potassium:45mg | Fiber:0.4g | Sugar:3g | Vitamin A:258IU | Vitamin C:0.02mg | Calcium:36mg | Iron:1mg
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