Nesting into Easter Cookies
2 Tbsp Milk
1 tsp Vanilla
2 Tbsp Cocoa Powder
6 Tbsp Sugar
3/4 c Oats
1/4 c Shredded Coconut
1/4 c Cadbury Mini Eggs
In a small saucepan over medium-low heat, combine brown butter evoo, milk, french toast sugar shaker, cocoa powder, vanilla, and sugar. Whisk consistently to combine and get a smooth creamy texture, whisk until there are no lumps.
In a medium bowl, combine oats and shredded coconut and give a stir. Pour in chocolate mixture and mix to combine.
Line a baking sheet with parchment paper. Drop dough by a spoonful onto prepared baking sheet. Shape with hands, and press with fingers or the back of a spoon to make an indent in the mound of dough. Fill with eggs.
Place in refrigerator and let set for 45-60 minutes. Happy hopping!