Jellybean Coconut Confetti Cookies

Jellybean Coconut Confetti Cookies

Aren’t these so Easter-y?  Last year I made a coconut cake for Easter Sunday, and I topped it with jelly beans.  It’s a pretty traditional Easter dessert.  Since I’ve been blogging, I try to think of new ways to make traditional things, and I had an idea for coconut-and-jelly-bean-somethings, but I wasn’t sure what to do with that.  I made a cookie pie that had a similar base as my Christmas Sprinkle Cookie Bars, except with coconut oil and no brown sugar.  But I didn’t like the way it turned out. 

Then I remembered this cookie base, and I knew that would work well for the way I was picturing these coconut things.  The base is the one from Orange Cranberry Chewy Cookies, and it’s really buttery and light.  The dough is eggless, too, so you can taste it all you want (although I’ve never shied away from tasting eggy dough, either). 

The only thing I would change about these cookies is that I would have pushed a few sprinkles on to the rolled out dough just to make it pop a little more.  But the taste and texture and all the stuff that really matters is right on (what I’m saying is I didn’t make them pretty enough). 

The only kind of jellybeans I like is Starburst, and I like the “Reds” variety for this recipe.  You can use any brand you like of course.  I prefer the Reds bag for this solely for color purposes (I didn’t like the dark green and purple jellybeans in the regular bag).

Total Time:  1 hour (plus chill time)

Yield:  36-48 cookies

Difficulty Level:  Easy


3 sticks of unsalted butter

2 cups sugar

3 ¼ cups all-purpose flour

2 teaspoons coconut extract

1 teaspoon baking powder

¼ teaspoon salt

1 ¼ cups Starburst Reds Jellybeans

1 cup white chocolate chips

1 ½ cups sweetened flaked coconut

¼ cup sprinkles


  1. Put the butter in a covered microwave-safe bowl.  Heat until melted in 30 second increments (usually about 2 minutes).
  2. In another bowl, combine the sugar, flour, coconut extract, baking powder, and salt. Gently mix with a rubber spatula.
  3. Pour the melted butter on top.
  4. Using a hand mixer, mix the dough on low to medium until thoroughly combined.
  5. Fold in the jellybeans, white chocolate chips, coconut, and sprinkles.
  6. Chill the dough for at least one hour.
  7. Preheat the oven to 350 degrees. Roll the dough into one-inch balls, and place on a silicone-mat-lined baking sheet.
  8. Cook in batches for 8-12 minutes (I usually do about 12) or until done to your liking. Of course less time makes softer cookies.
  9. Let cool on the cookie sheet for 10-15 minutes before transferring to a wire cooling rack. Allow the cookies to cool completely before storing them in an airtight container for up to one week.

Recommended Articles

Leave a Reply

Your email address will not be published.