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Cut 12 egg cookies using cutter from set. Sprinkle with sugars, bake and cool. Set aside.
To make candy shell for basket, melt 2 bags of candy and fill 1/2 ball pan to top edge, tap on counter to remove air bubbles.
Chill in refrigerator 10 to 15 minutes or until 1/4 in. shell has formed.
Pour out excess candy to reserve, smooth top edge with spatula and refrigerate for an additional 15 to 20 minutes to set. Carefully unmold.
To make handle, using remaining melted candy in cut disposable bag, pipe a 1 in. wide band on inside of pan from edge to edge.
Refrigerate until firm, unmold handle and attach to basket with melted candy.
To tint coconut, place desired amount of coconut in zip-close bag, add color and knead until color is evenly blended.
Fill basket with tinted coconut and position cookies.