Sweet little cookies are made super simple with the help of cookie mix and chocolate candies.
pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
cup butter or margarine, softened
container (12 oz) Betty Crocker™ Whipped fluffy white frosting
cup flaked coconut
CADBURY Mini Eggs Candy or REESE'S PIECES Peanut Butter Pastel Eggs
Heat oven to 375° F. In medium bowl, stir cookie mix, butter and egg until dough forms.
Shape dough into 24 (1 1/2-inch) balls. Place 2 inches apart on ungreased cookie sheets.
Bake 8 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove to cooling rack. Cool completely, about 15 minutes.
Frost cookies. Add coconut to a 1-quart resealable food-storage plastic bag. Add 2 to 3 drops food color, shaking bag to blend color. It may be necessary to add 1 to 2 teaspoons water to help disperse the color evenly or additional food color until desired color is reached.
Sprinkle each cookie with coconut; top with 3 candy eggs.
For even baking, make sure cookies are of the same shape and size.
Any frosting can be used, but we preferred the fluffy white since it is very white in color.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Cookie
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
REESE'S PIECES and CADBURY trademarks are used with permission.