Easter Basket Cookies

Dairy Free
Easter Basket Cookies
105 min.
32
172kcal

Suggestions


Get ready to celebrate Easter with a delightful twist on traditional treats! These Easter Basket Cookies are not only visually appealing but also a fun and interactive way to enjoy the holiday. Perfect for gatherings, these cookies are designed to resemble charming little baskets filled with colorful jelly beans and fluffy coconut, making them a hit with both kids and adults alike.

What makes these cookies even more special is that they are dairy-free, allowing everyone to indulge without worry. With a preparation time of just 105 minutes, you can whip up a batch of 32 delicious cookies that are sure to impress your family and friends. Each cookie is a delightful combination of a soft, sweet base topped with vibrant coconut and festive jelly beans, creating a perfect balance of flavors and textures.

Not only are these cookies a treat for the taste buds, but they also provide a wonderful opportunity for creativity. You can customize the colors of the coconut and the types of jelly beans used, making each cookie unique. Plus, the addition of a cute ribbon handle adds an extra touch of charm, making these cookies a delightful centerpiece for your Easter celebration. So gather your ingredients, roll up your sleeves, and let’s create some sweet memories with these adorable Easter Basket Cookies!

Ingredients

  • 0.3 cup butter softened
  • cups coconut flakes flaked
  •  eggs 
  • tablespoon flour all-purpose
  • 32 servings purple gel food coloring 
  • 12 oz fluffy frosting white
  • 32 servings gourmet jelly beans assorted
  • 0.3 inch ribbon 
  • 2.3 oz sugar blue
  • pouch sugar cookie mix (1 lb. 1.5 oz)
  • 32 servings frangelico 
  • 32 servings frangelico 

Equipment

  • bowl
  • frying pan
  • oven
  • ziploc bags
  • muffin liners

Directions

  1. Heat oven to 375 F. Grease or spray 32 miniature muffin cups. In medium bowl, stir cookie mix, flour, butter and egg until dough forms.
  2. Roll dough into 32 (1 1/4-inch) balls; roll in colored sugar. Press 1 ball into bottom and up side of each muffin cup.
  3. Bake 12 to 15 minutes or until set and edges are light golden brown. Cool in pan 10 minutes; remove to cooling racks.
  4. Add coconut to a 1-gallon resealable food-storage plastic bag.
  5. Add 3 to 4 drops food color and shake until well blended. It may be necessary to add 1 to 2 teaspoons water to help disperse the color evenly or additional food color until desired color is reached.
  6. Frost top of each cookie. Decorate with colored coconut and jelly beans. Tie a small ribbon bow on 5-inch piece of pipe cleaner; insert into each basket for handle.

Nutrition Facts

Calories172kcal
Protein2.62%
Fat41.5%
Carbs55.88%

Properties

Glycemic Index
5.88
Glycemic Load
4.62
Inflammation Score
-1
Nutrition Score
1.5347826114815%

Nutrients percent of daily need

Calories:171.67kcal
8.58%
Fat:8.03g
12.36%
Saturated Fat:3.79g
23.71%
Carbohydrates:24.33g
8.11%
Net Carbohydrates:23.46g
8.53%
Sugar:16.99g
18.87%
Cholesterol:5.11mg
1.7%
Sodium:90.59mg
3.94%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.14g
2.28%
Manganese:0.15mg
7.41%
Fiber:0.87g
3.5%
Vitamin B2:0.05mg
3.03%
Copper:0.04mg
2.2%
Selenium:1.52µg
2.17%
Vitamin A:92.01IU
1.84%
Vitamin E:0.27mg
1.83%
Phosphorus:16.46mg
1.65%
Iron:0.29mg
1.61%
Vitamin K:1.4µg
1.34%
Magnesium:5.2mg
1.3%
Folate:4.91µg
1.23%
Vitamin B1:0.02mg
1.08%
Potassium:36.01mg
1.03%