- 1 pouch (1 lb 1.5 oz) sugar cookie mix
- 1/2 cup butter or margarine
- 1 egg
- 1 (12 oz) whipped fluffy white frosting
- 1 cup flaked coconut
- Food color
- 60 mini eggs candy or peanut butter pastel eggs
Cooking time 8mins
Heat oven to 375*. In a medium bowl, stir cookie mix, butter and egg until dough forms.
Shape dough into 24 balls. Place 2 inches apart on ungreased cookie sheets.
Bake 8-10 minutes or until edges are light golden brown. Cool for 1 minute; remove to a cooling rack. Cool completely, about 15 minutes.
Frost cookies. Add coconut to a 1 quart resealable food storage bag. Add 2-3 drops of food color, shaking bag to blend color. It may be necessary to add 1-2 tsp. of water to help disperse the color evenly or additional food color until desired color is reached.
Sprinkle each cookie with coconut; top with 3 candy eggs.