Easter Bird Nest Cookies
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
Directions
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. |
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