Perfect Mini Egg Cookies Your Kids Will Love in Bali, Indonesia

Step 1: Preheat the Oven

Preheat your oven to 175°C (350°F).

Line a baking tray with parchment paper or a silicone mat.

Step 2: Prepare the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugars

In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar using an electric mixer or whisk until light and fluffy (about 2-3 minutes).

Beat in the egg and pandan essence until the mixture is smooth and well combined.

Step 4: Combine Dry and Wet Ingredients

Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula to form a soft dough.

Fold in the mini chocolate eggs and toasted coconut, ensuring they are evenly distributed throughout the dough.

Step 5: Shape and Chill the Dough

Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking tray, spacing them about 2 inches apart.

Press a few extra mini chocolate eggs on top of each dough ball for decoration.

Chill the tray in the refrigerator for 10-15 minutes to help the cookies hold their shape during baking.

Step 6: Bake the Cookies

Bake in the preheated oven for 10-12 minutes, or until the edges are golden but the centers remain soft.

Allow the cookies to cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.

Step 7: Serve and Enjoy

Garnish with freshly grated coconut if desired. Serve warm with a glass of chilled coconut milk or tropical fruit juice.