Chocolate Mini Egg cookies

Method

1. Line 2 large baking sheets. Melt the dark chocolate in a heat-proof bowl over a pan of barely simmering water, then set aside to cool slightly.
2. Put the butter and sugars in a large bowl and beat with an electric hand mixer until pale and fluffy. Beat in the egg, vanilla and cooled melted chocolate, followed by the flour, coconut, cocoa powder and baking powder. Mix in the mini eggs, marshmallows and most of the strawberries. Cover and chill for 1 hour to firm up.
3. Heat the oven to 170°C fan/gas 5. Divide the dough into balls (about 1 heaped tbsp each). Arrange them on the prepared baking sheets, spaced well apart (they’ll spread), then bake for 8 minutes until spread and just set. Remove from the oven and top with the remaining strawberries. Set aside to cool on the trays before moving (the cookies will firm up as they cool).