Coconut Oatmeal Jelly Bean Cookies are a fantastic way to use up those leftover jelly beans from Easter baskets.
I love jelly beans, but the Easter Bunny has been known to bring too many on occasion. And then they sit in the cupboard until the melt together then harden into a multi-hued gelatinous blob. Does that happen in your house, too?
The recipe is from Sara Moulton. The key difference is she rolls them into 36 balls and adds 3 jelly beans on top of each one. Sorry, Sara, I wasn’t in the mood to make 36 equal balls and count out 108 jelly beans. I went with the dump, mix and spread bar cookie method.
I used a bag of my favorite jelly beans to make these (Starburst, not a sponsor). I recommend mixing jelly bean flavors only if you like the combination. My husband grew up with sweet and spice jelly beans dumped together in his Easter basket as a child and hasn’t really gotten over the trauma. Your mouth is all set to bite into some sweet cherry and instead it is cinnamon. Both are great on their own, but not together for my house.
Coconut Oatmeal Jelly Bean Cookies
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1 cup all purpose flour
- 3/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cup old fashioned oats or quick cooking rolled oats
- 1 1/4 cup unsweetened coconut
- 3/4 cups jelly beans
- Preheat oven to 350 degrees F. Grease a 13 x 9 pan, or line with parchment paper.
- In a large bowl, cream butter and sugars until light and fluffy, 2-3 minutes.
- Beat in egg and vanilla.
- In a medium bowl whisk together flour, baking powder, baking soda and salt. Add to butter mixture and beat until combined.
- Stir in oats, coconut and jelly beans.
- Press into pan using wet hands (or a spoon if you are a neatnik).
- Bake until golden brown, about 15 minutes. Let sit for a few minutes after removing from the oven, then cut and remove from pan to a cooling rack.
Until next time, happy eating.