- 1/2 C butter or margarine, softened
- 1/2 C creamy peanut butter
- 1 C all-purpose flour
- 1/4 C cocoa baking powder
- 1/2 C raw sugar
- 1/2 C packed brown sugar
- 1 egg
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp vanilla
- shredded coconut
- mini egg shaped candies (spring time colored peanut M&M’s or Cadbury candy coated chocolate mini eggs work best)
Preheat oven to 375 degrees. In a large mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed until creamy and well blended. Add 1/2 C of the flour, the cocoa baking powder, sugars, egg, baking powder, baking soda, and vanilla. Beat until thoroughly combined. Beat in remaining flour.
Shape dough into 1-inch balls, roll into coconut to coat, place on an un-greased cookie sheet. Press middle with thumb to make a nest shape. Place about 2 inches apart.
Bake for 7-10 minutes until coconut is lightly browned. Do not over-bake. Remove from oven and press candy eggs into the nests. If indentation disappears during baking, press middle down gently with the edge of a large spoon before placing eggs. Allow to sit on cookie sheet for a few minutes before transferring to a wire rack to cool. Makes about 16 – 24 cookies.