Coconut Shortbread Easter Cookies

fenway
fenway @Fenway

Tender little shorbread cookies with toasted coconut and a creamy toffee Easter egg in the center. Happy Easter!

Coconut Shortbread Easter Cookies

Tender little shorbread cookies with toasted coconut and a creamy toffee Easter egg in the center. Happy Easter!

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Ingredients

20 mins
32 servings
  1. 12 ouncesunsalted butter, at room temperature (3 sticks)
  2. 1 cupgranulated sugar
  3. 3 1/2 cupsall purpose flour
  4. 1/2 teaspoonsalt
  5. 1 1/2 teaspoonvanilla extract
  6. 1large egg lightly beaten with 1 tablespoon water (egg wash)
  7. 7 ouncesseeetened flaked coconut
  8. about 32 chocolate small eggs, I used Ghirdelli chocolate mini m
  9. for white chocolate drizzle
  10. 4 ounceswhite chocolate, melted, for best results don't use chi

Cooking Instructions

20 mins
  1. 1

    Preheat the oven to 350. Line baking sheets with parchment paper

  2. 2

    Unwrap and have ready the chocolate mini eggs

  3. 3

    Whisk in a bowl the flour and salt

  4. 4

    In another large bowl beat butter, sugar and vanilla until light and fluffy

  5. 5

    Beat flour in slowly and beat just until it forms a dough and all flour is incorperated. Press dough into a mass woth your hands

  6. 6

    Roll the dough into golf size balls. Roll in egg wash

  7. 7

    Roll in coconut to cover

  8. 8

    Place on prepared pans and bake 20 to 25 minutes until golden

  9. 9

    When they come out of the oven gently press a chocolate egg in the center of each cookie

  10. 10

    Transfer to a rack tocool completely

  11. 11

    Finish cookies

  12. 12

    Drizzle melted white chocolate over cookies and allow to dry

  13. 13
  14. 14
  15. 15
  16. 16
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fenway
fenway @Fenway
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“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.
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