Preheat oven to 350 degrees. Spread out coconut on a baking sheet and toast until pale golden, stirring one or twice, 8 to 10 minutes. Cool completley. Line baking sheets with parchment paper. Mix flour, baking powder, and salt in a medium bowl.
Cream butter and sugar together in a large bowl with an electric mixer until smooth. Add egg, vanilla extract, and coconut extract, if using, and beat untils mooth. Stir in flour mixture just until incorporated.
Shape dough into 1 1/4 inch balls; roll in toasted coconut. Arrange 3 inches apart on prepared baking sheets. with your thumb, make am indentation in the center of each ball. Pinch the sides of the cookies so they stand up and form nests.
Bake until golden, 10 to 12 minutes. cool completely on baking sheets. Just before serving, place 2 to 3 chocolate eggs in each cookie.
Originally Submitted
11/15/2008
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