Ingredients

• 1 1/2 cups                                            Brown Sugar
• 1 cup                                                     Anchor Unsalted Butter, softened
• 8 oz                                                       Anchor Cream Cheese, softened
• 1                                                             Egg
• 1/2 tsp.                                                 Almond Extract
• 1 tsp.                                                     Vanilla
• 1 tsp.                                                     Baking Powder
• 1/2 tsp.                                                 Baking Soda
• 2 cups                                                   Flour
• 3/4 cup                                                 Powdered Cocoa

Ingredients: Frosting

• 1/4 cup                                                 Anchor Unsalted Butter, softened
• 2 oz.                                                      Anchor Cream Cheese, softened
• 2 cups                                                   Powdered Sugar
• 2 – 3 tbsp.                                            Milk
• 1/2 tsp.                                                 Vanilla

Ingredients: Topping

• 2 cups                                                   Shredded Coconut – toast 1 cup until golden brown
• As desired                                            Candy / Chocolate Eggs

Directions

1. In a large mixing bowl beat the Anchor Unsalted Butter, Anchor Cream Cheese, sugar and egg until nice and frothy. Add vanilla and almond extracts. Beat about 1 min.
2. Add flour, baking powder, and baking soda. Beat until light and fluffy.
3. Spoon out dough onto greased cookie tray.
4. Bake at 350° F for about 20 – 25 minutes. Cool completely.
5. For the frosting combine Anchor Unsalted Butter and Anchor Cream Cheese. Beat about 2 mins. until light and fluffy. Add the powdered sugar, milk and vanilla. Mix until smooth. Spread a small amount over each cookie.
6. Sprinkle the toasted and plain coconut over cookies. Top with candy eggs.