Easter is right around the corner, and I was trying to think of something with a bit more personality than the traditional carrot cake dessert. Yet, cream cheese frosting is my favorite.
As my mind wandered from German chocolate cake and Cadbury eggs, I realized that shredded coconut flakes would make a great “nest” effect with the eggs. I went with a simple sugar cookie topped with homemade cream cheese frosting to secure the confections.
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Total time: 1 hour and 30 minutes
Makes: 3 dozen cookies
For the cookies
- 1 cup butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups white sugar
- 2 3/4 cups flour
- 2 teaspoons baking soda
For the frosting
- 8 ounces of Philadelphia cream cheese, melted
- 1/4 cup butter, melted
- 2 cups powdered sugar
For the topping
- 2 cups shredded coconut flakes, toasted
- 1 bag of Cadbury or Robin eggs (I used Cadbury)
- Heat the oven to 325 F.
- On a baking sheet, spread coconut flakes evenly. Bake for 15 to 20 minutes, stirring every 5 minutes to prevent burning. Set aside.
- In a large mixing bowl, stir the melted butter, eggs, vanilla extract and sugar. Add the flour and baking soda. Mix well.
- I refrigerate my cookie dough for 10 minutes before baking because I believe it results in fluffier cookies.
- On a greased or nonstick baking sheet, scoop rounded balls of the sugar cookie dough.
- Bake at 325 for 11 to 14 minutes.
- While the cookies are baking, melt cream cheese. In a bowl, add the cream cheese and butter and mix well. Stir in the powdered sugar one cup at a time to prevent clumping. You could use a mixer for this step, but hand mixing is fine. Refrigerate until needed.
- When the cookies are completely cooled, spread a layer of the cream cheese frosting on top.
- Sprinkle the toasted coconut in circular fashion.
- Secure candy eggs in the coconut nest.