2/3 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 1/4 cups all-purpose flour
48 jelly beans
1 1/2 cups powdered sugar
5 to 6 teaspoons milk
1 1/3 cups sweetened flaked coconut
Food color, if desired
Heat oven to 350°F.
Combine all cookie ingredients except flour and jelly beans in bowl. Beat at medium speed, scraping bowl often, until well mixed. Stir in flour until well mixed.
Shape rounded teaspoonfuls of dough into 1-inch balls. Place 1 jelly bean in center of each ball making sure candy is covered with dough. Place cookies 2 inches apart onto ungreased cookie sheets. Bake 15-18 minutes or until edges are lightly browned. Cool completely.
Combine powdered sugar and enough milk for desired glazing consistency in bowl; stir until smooth. Tint coconut with food color, if desired. Dip tops of cookies in glaze; sprinkle with coconut.
To tint coconut, divide coconut evenly among desired number of small bowls. Add 1 to 2 drops of one food color to each bowl. Mix with fork until color is evenly distributed.