Instructions

• Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
• In a medium bowl, whisk together flour, baking powder, baking soda, and sea salt. Set aside.
• Using a stand mixer, cream butter and sugars together for about 1 minute. Add in the eggs and vanilla and mix until combined.
• Add the dry ingredients and mix on low until just combined.
• Stir in the chopped Cadbury Mini Eggs, chocolate chips, and toasted coconut.
• Form the cookie dough into balls, about 2 tablespoons of dough. Place on prepared baking sheet, about 2 inches apart.
• Bake cookies for 10-12 minutes or until the edges are slightly golden brown. Remove from oven and sprinkle with sea salt.
• Let cookies cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.
• Tip: To chop the Cadbury eggs, place them in a Ziploc bag and smash with a rolling pin. Make sure you don’t smash them too much, you don’t want them completely crushed. See the post for instructions on how to toast coconut. You can chill the cookie dough for 24 to 72 hours if you want to enhance the flavor of the cookies.