Easter Bird Nest Cookies
4 cups sweetened flake coconut
3 to 4 tablespoons mini chocolate chips
4 ounces (about 1/2 cup) mini jelly beans
1 1/4 cups all purpose flour
1/3 cup unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup butter or margarine, at room temperature
1 package (3 oz) cream cheese, at room temperature
3/4 cup packed light-brown sugar
1 egg yolk
1 teaspoon coconut extract
Combine flour, cocoa powder, baking powder and salt in small bowl.
Beat together butter, cream cheese and brown sugar in large bowl
until smooth and creamy, about 2 minutes. Beat in egg yolk and
coconut extract. On low speed, gradually beat in flour mixture in 3
batches until well blended. Stir in 3 cups of the coconut. Cover
bowl with plastic wrap; chill 1 hour until firm enough to handle.
Spread remaining coconut on waxed paper.
Heat oven to 350 degrees
Using level tablespoon, shape dough into 1-inch balls; roll in
remaining coconut. Place on ungreased baking sheet, spacing about 2
Bake at 350 degrees in oven 10 to 15 minutes or until firm to touch.
Cool on baking sheet or wire rack for 1 minute. Then press
indentation into center of each cookie, using back of 1/2-teaspoon
measuring spoon. Spoon about 1/4 teaspoon mini chocolate chips into
each indentation. Top with 3 jellybeans.