Author Adapted by Pam - For the Love of Cooking / Original by Two Peas & Their Pod
Equipment
Baking Sheet
Ingredients
½cup coconut
1½cupsflour
¾tspbaking powder
½tspbaking soda
½tspsalt
½cupunsalted butter, softened to room temperature
¾cuplight brown sugar
¼cupwhite sugar
1largeegg, room temperature
1tspvanilla extract
¾cupchopped Cadbury Mini Eggs
½cupssemi-sweet chocolate chips, plus a few extra to add to the top of freshly baked cookies, if desired
Instructions
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Toast the coconut by placing 1/2 cup of shredded coconut on the prepared baking sheet. Spread out the coconut in an even layer and bake, watching carefully, for 2-3 minutes, stirring once, or until the coconut is toasted and light brown. Remove from oven and let cool completely.
Combine the flour, baking powder, baking soda, and salt together in a small bowl; mix well.
Using a hand mixer or stand mixer, beat the brown sugar, white sugar, and butter together until creamy and smooth, about 1 minute. Add the egg and vanilla then beat until creamy and smooth.
Gradually add the flour mixture until combined. Stir in the Cadbury egg pieces, chocolate chips, and toasted coconut.
Use a cookie scoop or spoon dough into rounds of about 2 tablespoons each and place them a few inches apart on the prepared baking sheet. Slightly press them down and place a few extra Cadbury egg halves on top, if desired.
Bake for 8-10 minutes or until the edges are slightly golden brown. Remove from the oven and add a few extra chocolate chips to the hot cookies, if desired.
Cool on the baking sheet for 5 minutes before transferring to a wire cooling rack and cool completely.