Coconut Shortbread Easter Cookies.

You can cook Coconut Shortbread Easter Cookies using 10 ingredients and 16 steps. Here is how you cook it.

Ingredients of Coconut Shortbread Easter Cookies

1. Prepare 12 ounces of unsalted butter, at room temperature (3 sticks).
2. It's 1 cup of granulated sugar.
3. Prepare 3 1/2 cups of all purpose flour.
4. You need 1/2 teaspoon of salt.
5. You need 1 1/2 teaspoon of vanilla extract.
6. You need 1 of large egg lightly beaten with 1 tablespoon water (egg wash).
7. It's 7 ounces of seeetened flaked coconut.
8. It's of about 32 chocolate small eggs, I used Ghirdelli chocolate mini m.
9. You need of for white chocolate drizzle.
10. Prepare 4 ounces of white chocolate, melted, for best results don't use chi.

Coconut Shortbread Easter Cookies instructions

1. Preheat the oven to 350. Line baking sheets with parchment paper.
2. Unwrap and have ready the chocolate mini eggs.
3. Whisk in a bowl the flour and salt.
4. In another large bowl beat butter, sugar and vanilla until light and fluffy.
5. Beat flour in slowly and beat just until it forms a dough and all flour is incorperated. Press dough into a mass woth your hands.
6. Roll the dough into golf size balls. Roll in egg wash.
7. Roll in coconut to cover.
8. Place on prepared pans and bake 20 to 25 minutes until golden.
9. When they come out of the oven gently press a chocolate egg in the center of each cookie.
10. Transfer to a rack tocool completely.
11. Finish cookies.
12. Drizzle melted white chocolate over cookies and allow to dry.
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