Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

1. In a small bowl, whisk together flour, cornstarch, and salt.
2. In a large mixing bowl, cream the butter and powdered sugar until smooth and fluffy.
3. Mix in the vanilla extract.
4. Gradually add the dry ingredients to the butter mixture and mix until a soft dough forms.
5. Roll dough into 1-inch balls and place on the baking sheet about 2 inches apart.
6. Gently press your thumb or the back of a spoon into the center of each ball to form an indentation.
7. Bake for 12–14 minutes, or until edges are lightly golden.
8. Remove from oven and press the center again gently if needed. Let cool completely on a wire rack.
9. In a bowl, mix shredded coconut with green food coloring until evenly tinted.
10. Use a small dab of melted white chocolate or frosting in each indentation to help coconut stick.
11. Add a pinch of green coconut to each cookie center.
12. Top with 2–3 jellybeans or chocolate eggs in each cookie center.