coconut cookies that you can put cadbury mini eggs on for a spring birds nest moment :)

browned butter coconut cookies (probably a joy the baker recipe originally)

makes ~24 cookies

1 cup butter, browned & cooled

1 cup granulated sugar

¾ cup brown sugar

1 tbsp vanilla

2.5 cups ap flour

¾ tsp baking soda

1 tsp salt

1 large egg

1 large egg yolk

¼ cup toasted coconut flakes

Cadbury mini eggs for a cute lil easter topping!

Brown 2 sticks of butter and let cool.

Preheat oven to 350 F. In a medium sized mixing bowl, combine the flour, baking soda, and salt.

Combine sugars and butter in a large mixing bowl and cream well. Add the vanilla and eggs, beating until combined well. Add the dry to wet, and then add the coconut. Combine but do not over mix!

You can refrigerate the dough for an hour or overnight as you please, but it’s not strictly necessary. Scoop the dough into 1.5 tablespoon sized balls and place on a lined baking sheet. Top with flaky salt before putting into the oven. The cookies will take about 10 minutes to turn golden brown and start to look cooked around the edges– I generally set a timer for 6 minutes and rotate my baking sheets 180 degrees and from top to bottom, and then bake for another 8 or so minutes. A minute or two before they’re done, pull out the baking sheets and top each cookie with a cadbury mini egg (or three) for a cute lil easter nest moment.

The cookies are done when golden brown and dry around the edges and still a little soft/underdone looking in the middle. Let rest on the baking sheet out of the oven for a few minutes before removing to a cooling rack. Cookies will keep for up to 2 weeks in an airtight container, if you don’t eat them all in 3 days like me and my menfolk did.