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Ready In30 m
Original recipe yields 48 servings
Batter was extremely stiff after adding all the oats and coconut, but the cookies came out beautifully. And more importantly, they were delicious!! I made these for Easter and when they came out of the oven, I pressed the center down. Once cooled, I adhered small jellybeans in the center of each cookie with a bit a chocolate frosting. They were a hit and I will definitely keep this recipe as an Easter tradition!
These were pretty good, especially after adding a dab of chocolate frosting to the centers and adding some jelly bellys. I also increased the cocoa to 2/3 cup and took a teaspoon and made an indentation for the jelly beans before baking.
This recipe is great, Ive made it several times and replaced the oats with more coconut - ran out of oats because of these : D - It was then soft enough to put through the cookie press & I also "glued" 2 together with melted chocolate - a definite "keep" recipe both original & altered version