Happy Easter! 🥚🐇 Welcome to our cooking series with Eric Theiss brought to you by PowerXL.
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About the Chef:
Eric's culinary savoir-faire started in northern New Jersey. As a young adult, he worked at The Culinary Renaissance under the rigorous tutelage of acclaimed chef Frank Falcinelli where he trained with the best. He opened his own fine dining restaurant in West Chester, Pa called The Meritage Restaurant and Bar which received raving reviews from many critics, including specifically The Philadelphia Inquirer. A few years later Eric moved into the world of culinary broadcasting using his knowledge, and experience to advertise and design everything from cookware to fun gadgets and houseware. Chef Eric Theiss remains a key industry talent, a loved kitchen personality, and is known today as “America’s Favorite TV Chef.”
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Coconut Chocolate Chip Easter Cookie Cake
Serves 8
Ingredients
1/2 cup butter softened
1/2 cup sugar
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups all-purpose flour
¾ cup candy-coated chocolate Easter candies
¾ cup shredded unsweetened coconut
1/2 chocolate chips or chocolate chunks
Directions
1. Preheat Air Fryer to 350 degrees F. Grease two glass or metal pans that will fit in your Air Fryer.
2. Cream together butter, sugar, and brown sugar. Add egg and vanilla. Mix in baking soda, salt, and flour.
3. Stir in Easter candies, coconut, and chocolate chips or chocolate chunks.
4. Press cookie dough into the bottom of greased pan. One at a time, bake 10-12 minutes until lightly browned around the edges.
5. Serve warm.
🥥🐇 The BEST EASTER Chocolate Chip Cookie Cake 🍪🎂 recipe in YOUR PowerXL Air Fryer Grill
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