Phenomenal Phoods

Jumbo Easter Cookies

Ingredients:

• 1 cup butter
• 1 1/2 cups sugar
• 2 eggs
• 1 teaspoon vanilla bean paste (regular vanilla extract is fine as well)
• 2 1/4 cups flour
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 cup shredded coconut (sweetened or not)
• 1/2 cup milk chocolate, chopped
• 1/2 cup Cadbury chocolate eggs

Instructions:

1. Line a couple of cookie sheets with parchment paper and preheat oven to 350 degrees F.
2. Cream together the butter and sugar for 5 minutes until smooth, light and fluffy.
3. Add the eggs and vanilla and mix for another minute.
4. Add the dry ingredients, mixing just until combined.
5. Add the coconut, milk chocolate and chocolate eggs, mixing just until combined. Save some extra milk chocolate chunks and chocolate eggs for putting on top of the cookies, if you like.
6. Scoop about 2 tablespoons of cookie dough and form into balls, placing them at least 2 inches apart on the cookie sheets. I did 6 large cookies per sheet.
7. Refrigerate the trays of cookies for at least 15 minutes before baking to prevent them from spreading too much. Bake at 350 degrees F. for 13-14 minutes until the edges are just starting to brown. Follow notes if you want to add milk chocolate and chocolate eggs to tops of cookies near the end of the baking time.