Today I have some simple Easter Sugar Cookies. They are so easy to make and such a festive treat! You’ll start off with a sugar cookie dough. You can use your favorite sugar cookie dough or the one in the ingredients listed. Once the dough has been chilled, cut out large circles and bake the cookies until lightly browned at the bottoms. Let the cookies cool completely and then spread on some frosting. I used a tub of cream cheese frosting for these cookies.
Before the frosting dries, you’ll sprinkle some toasted coconut on top. Toasting coconut is MEGA easy! You can toast coconut on a large baking tray, but I find it easiest to toast it over the stove-top in a skillet. For these cookies, I put 3 cups of coconut flakes in a large skillet. I cooked the coconut over medium heat, stirring constantly, until the flakes were mostly golden brown. If you use sweetened coconut, it cooks a lot quicker than unsweetened. With sweetened coconut, it took about 2-3 minutes until it was golden brown. Once you remove the coconut from the stove-top, let it cool completely. Then sprinkle a tablespoon or two over the frosting and allow to dry. The last step is to assemble the bird “eggs.” I used peanut butter speckled robin egg M&M’s, but there are a large variety of chocolate egg treats you can top these cookies with. You can use plain Robin eggs, a different variety of M&M’s or anything else you find that looks like eggs. I attached the eggs by placing a little bit of frosting on the bottom of each egg and then pressing it down towards the cookie. You will need to move the coconut a bit so the eggs can stick to the frosting on the cookie. They don’t stick well to the toasted coconut. And then you are done! An easy and festive Easter treat that everyone will enjoy!
