From HERSHEY’S

Makes 42 (2 1/2-inch) cookies

Using food coloring and colorful CADBURY MINI EGGS Milk Chocolate Candy, you can spend quality time sharing your creativity for the holidays… an afternoon of springtime dessert decorating.

INGREDIENTS

3/4 cup butter or margarine (1 1/2 sticks), softened

1 cup sugar

1 egg

1/2 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

2 cups sweetened coconut flakes

2 to 3 drops food color

2 cups white ready to spread frosting or homemade

1 to 2 bags CADBURY Milk Chocolate Mini Eggs Candy (12 oz each)

or REESE’S PIECES Peanut Butter Pastel Eggs (10 oz each)

DIRECTIONS

1.Heat oven to 350 degrees.

2.Beat butter and sugar in large bowl until well blended. Add egg and vanilla; beat well. Stir together flour, baking soda, and salt; gradually add to butter mixture, beating until blended. Shape dough into 3/4-inch (about 1 measuring teaspoon dough) balls. Place balls on ungreased cookie sheet.

3.Bake 9 to 11 minutes, or until light golden brown. Cool slightly; remove from cookie sheet to wire rack. Cool completely

4.Place 1 teaspoon water and 2 to 3 drops food color in resealable food storage bag. Add coconut; shake bag and coconut to evenly color coconut. (Coconut may be divided if more than one color is desired).

5.Frost cookies. Immediately sprinkle with coconut and top with 2 to 3 candy eggs.

Find this recipe and more holiday treats at hersheyland.com