1 c. butter
1/2 c. brown sugar
2 eggs, separated
1 tsp. vanilla
2 1/4 c. flour
1/2 tsp. salt
2 egg whites
1 c. coconut
3/4 c. chopped nuts
Tiny jelly beans

Cream butter and sugar. Add egg yolks, vanilla, flour, and salt. Mix good. Roll into 1 inch balls; then roll in egg whites, nuts, and coconut to coat outsides. Press thumb in center. Bake 8 to 10 minutes on ungreased cookie sheet. When cool, brush center with colored syrup and fill with 3 tiny jelly beans. Good at Easter time.