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Prep 60min
Total60min
Servings20
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Ingredients
1
pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
1/2
cup butter or margarine, softened
1
egg
1
tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
1
cup flaked coconut
Food color
60
CADBURY Mini Eggs Candy or REESE'S PIECES Peanut Butter Pastel Eggs
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Steps
1
Heat oven to 375° F. In medium bowl, stir cookie mix, butter and egg until dough forms.
2
Shape dough into 24 (1 1/2-inch) balls. Place 2 inches apart on ungreased cookie sheets.
3
Bake 8 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove to cooling rack. Cool completely, about 15 minutes.
4
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.
5
Sprinkle each cookie with coconut; top with 3 candy eggs.
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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.
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