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(created by Nina Swan-Kohler)
1 cup Burleson's Honey Spread
1 cup granulated sugar
1 cup butter or margarine, softened
3/4 cup canola or vegetable oil
2 eggs
2 teaspoons vanilla
5-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
1 bag (12 oz) or about 3-1/2 cups shredded coconut
2 teaspoons water
1 teaspoon green food color
1 bag (10 oz) jellybeans
In a large mixer bowl, beat Burleson's Honey, sugar, butter, oil and eggs until creamy. Add vanilla, continue beating to combine. In medium bowl, stir together flour, baking soda, salt and cream of tartar. Gradually add to creamed mixture until combined. Refrigerate dough for at least 1 hour. Meanwhile, place coconut in plastic bag with water and green color. Seal bag and shake to tint coconut.
When ready to bake cookies, heat oven to 350 degrees. Shape dough into 1-inch balls; roll in coconut. Place on baking sheet which has been coated with non-stick cooking spray. Press thumb lightly in center of each cookie to form a nest. Bake cookies for 10 to 12 minutes or just until cookies begin to turn golden brown. Remove from oven; place 2 or 3 jelly beans in each next. Let cool on pan for 5 minutes. Remove to rack to cool completely.
Makes 5 dozen cookies.
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