Each spring I get requests for my Jelly Egg Cookie recipe; it is a perfect showcase for fresh unsweetened coconut and a good make-ahead dessert for Easter. Add some raisins and forget the jelly eggs and they are a good lunchbox treat all year round.

1/2 cup (1/2 stick) unsalted butter, softened
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 tablespoon vanilla extract
1 cup unsifted all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 1/2 cups quick cooking rolled oats
1 1/4 cups unsweetened coconut
108 assorted small jelly eggs

Preheat the oven to 350F. Lightly grease 2 baking sheets.

Combine the butter, brown sugar and white sugar in the bowl of an electric mixer. Beat until light and fluffy, 3 to 5 minutes. Beat in the egg and vanilla.
Sift the flour, baking powder, baking soda, and salt together onto a piece of parchment. Add to the butter mixture, beating just until combined. Stir in the rolled oats and coconut.

Shape the dough into 36 balls with moistened hands. Arrange 2 inches apart on the greased baking sheets. Flatten slightly and press 3 jelly eggs into the top of each.

Bake until golden brown, about 15 minutes. Remove to wire racks to cool. Store in an airtight container.

Makes 36 cookies