Easter Egg Cookies
45 min
02 hrs 30 min


1/2 cup Land O Lakes® Butter, softened

1/3 cup sugar

2 teaspoons milk

1 cup all-purpose flour

1/2 cup sweetened flaked coconut  

Edible glitter or decorator sugars, if desired


 *Substitute 1/2 cup chopped pecans.

How to make

  1. STEP 1

    Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add milk; beat until well mixed. Add flour; beat at low speed until well mixed. Stir in coconut.

  2. STEP 2

    Wrap dough in plastic food wrap. Refrigerate 1-2 hours or until firm.

  3. STEP 3

    Heat oven to 325°F.

  4. STEP 4

    Shape tablespoonful of dough to resemble 1x3/4-inch egg. Roll each cookie in edible glitter or decorator sugar, if desired. Place 1 inch apart onto ungreased cookie sheets. Bake 10-12 minutes or until bottoms are lightly browned. Cool completely.

Tip #1

Edible glitter is available in a variety of colors and is great for decorating or stenciling cookies, cakes or cupcakes. This glitter is also available in several sizes, from coarse to fine. Edible glitter is available at specialty cake decorating and craft stores.


4Fat (mg)
10Cholesterol (mg)
30Sodium (mg)
8Carbohydrates (g)
0Dietary Fiber
1Protein (g)


Explore reviews from
our online community

  March 11, 2013

Perfect for a diabetic. Thanks for including carb count!!

— says Barbara
  March 02, 2010

I tried these cookies and most definitely, due to my utmost pleasure in baking and testing, will make again for the holiday Easter season. Very delicate and soooo flavorful. Perfect for that little stash of love you want to put in clear plastic wrap and tie with a bow...this is a tested and proven recipe by me and will go in my collection of I LOVE IT'S. The cookies were small, but that is exactly what I expected and wanted. To make larger cookies with the recipe, merely double it.

— says janet
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