Soft coconut cookies with lots of candy pieces baked in!
A sweet treat that is simple and delicious!
This post is sponsored by Reynolds and Socialstars; all opinions are my own #ReynoldsCrowd™
When the kids were younger, I was very into fun, themed desserts. I would make a pumpkin bundt cake for Halloween, reindeer face cupcakes for Christmas, heart cookies for Valentine’s day and a bunny cake for Easter. The kids would get so excited to see what I was baking. Wait I would be the one who got excited. I couldn’t wait to see the expressions on their faces when they saw what I created!
Unfortunately for me, they were never as excited as I thought they would be. I’d say to them “look, look what I made, isn’t it cute?”. They would give a half-nod and ask when they would be allowed to eat. Eventually, I caught on to the fact, that appearance was secondary to taste. That tidbit was a game changer. It signaled the end of my painstaking themed desserts.
Coconut Cookies for Easter
Don’t get me wrong; I ‘m not suddenly making ugly desserts. I still try to make things look good; I am just not putting the added pressure on myself of making desserts that have expressions or are perfectly shaped. These coconut cookies are the perfect example of this. They look good, they taste good, and they took on whatever shape they wanted! I scooped up my cookie dough and placed each scoop onto a pre-cut sheets of Reynolds Cookie Baking Sheets. These baking sheets are fantastic! I used them with these Chocolate Chip Cookies with Cherries and these Strawberry Chocolate Thumbprints too. They make baking so much easier. They are non-stick; my cookies just slide off. And when I’m finished baking, I just throw the sheets away-no big cleanup. These baking sheets are safe for baking up to 420 degrees.
These coconut cookies will be a hit this Easter. They taste fabulous, they are soft, buttery with a hint of vanilla. Shredded coconut and candy coated pieces add sweet flavor and crunch. Do these look perfect? Probably not. But do they taste good? Oh yes! These coconut cookies are just the kind of dessert both the kids and myself love; the quick baking, good tasting kind!
What can you do with Reynolds Cookie Baking Sheets?
Connect with Reynolds Kitchens on Pinterest!
- 1 2/3 cup flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup butter, softened
- 3/4 cup brown sugar
- 1/3 cup sugar
- 1 teaspoon vanilla
- 1 teaspoon coconut extract
- 1 egg
- 1 9 oz package candy coated pieces
- 1 cup coconut
- Preheat oven to 375
- In a small bowl, combine flour, baking powder, baking soda, and salt; set aside.
- In a large bowl, beat butter both sugars, vanilla and coconut extract until creamy. Beat in the egg. Slowly beat in the flour mixture. Add coconut. Stir in all but ½ cup of the candy pieces.
- Drop cookies by tablespoons onto a lined baking sheet. Press remaining candies into the tops of each cookie.
- Bake for 8-10 minutes or until edges are slightly browned. Allow cookies to cool on baking sheet for 2 minutes before removing to a cooling rack.
Nutrition InformationYield 36 Serving Size 1
Amount Per ServingCalories 118 Total Fat 5g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 1g Cholesterol 15mg Sodium 100mg Carbohydrates 18g Fiber 0g Sugar 11g Protein 1g