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Easter Bird Nest Cookies
Category : Method
- Combine flour, cocoa powder, baking powder and salt in small bowl.
- Beat together butter, cream cheese and brown sugar in large bowl until smooth and creamy, about 2 minutes.
- Beat in egg yolk and coconut extract.
- On low speed, gradually beat in flour mixture in 3 batches until well blended.
- Stir in 3 cups of the coconut. Cover bowl with plastic wrap.
- Chill 1 hour until firm enough to handle. Spread remaining coconut on waxed paper.
- Heat oven to 350 degrees
- Using level tablespoon, shape dough into 1-inch balls; roll in remaining coconut.
- Place on ungreased baking sheet, spacing about 2 inches apart.
- Bake at 350 degrees in oven 10 to 15 minutes or until firm to touch.
- Cool on baking sheet or wire rack for 1 minute.
- Then press indentation into center of each cookie, using back of 1/2-teaspoon measuring spoon.
- Spoon about 1/4 teaspoon mini chocolate chips into each indentation. Top with 3 jellybeans.
Ingredients:
4 cups - sweetened flake coconut
3 to 4 tablespoons - mini chocolate chips
4 ounces (about 1/2 cup) - mini jelly beans
1 1/4 cups - all purpose flour
1/3 cup - unsweetened cocoa powder
2 teaspoons - baking powder
1/4 teaspoon - salt
1/3 cup - butter or margarine, at room temperature
1 package (3 oz) - cream cheese, at room temperature
3/4 cup - packed light-brown sugar
1 - egg yolk
1 teaspoon - coconut extract
4 cups - sweetened flake coconut
3 to 4 tablespoons - mini chocolate chips
4 ounces (about 1/2 cup) - mini jelly beans
1 1/4 cups - all purpose flour
1/3 cup - unsweetened cocoa powder
2 teaspoons - baking powder
1/4 teaspoon - salt
1/3 cup - butter or margarine, at room temperature
1 package (3 oz) - cream cheese, at room temperature
3/4 cup - packed light-brown sugar
1 - egg yolk
1 teaspoon - coconut extract
