Ingredients
1
pouch (1 lb. 1.5 oz) Betty Crocker™ Sugar Cookie Mix
1
tablespoon Gold Medal™ All-Purpose Flour
1/3
cup butter, softened
1
egg
1
bottle (2.25 oz) Betty Crocker™ Pink or Blue Colored Sugar
1
container (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
2
cups flaked coconut
Food colors
Assorted jelly beans
Pipe cleaners
1/4-inch pastel ribbon
Preparation
Heat oven to 375° F. Grease or spray 32 miniature muffin cups. In medium bowl, stir cookie mix, flour, butter and egg until dough forms.
Roll dough into 32 (1 1/4-inch) balls; roll in colored sugar. Press 1 ball into bottom and up side of each muffin cup.
Bake 12 to 15 minutes or until set and edges are light golden brown. Cool in pan 10 minutes; remove to cooling racks.
Add coconut to a 1-gallon resealable food-storage plastic bag. Add 3 to 4 drops food color and shake until well blended. It may be necessary to add 1 to 2 teaspoons water to help disperse the color evenly or additional food color until desired color is reached.
Frost top of each cookie. Decorate with colored coconut and jelly beans. Tie a small ribbon bow on 5-inch piece of pipe cleaner; insert into each basket for handle.
