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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 36 |
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Combine the taste of toasted coconut with colorful M&M's Chocolate Candies for Easter and get Yellow's favorite springtime dessert. Ingredients:
1 1/3 cups flaked coconut |
1 cup butter or 1 cup margarine, softened |
1/2 cup granulated sugar |
1 large egg |
1/2 teaspoon vanilla extract |
2 cups all-purpose flour |
3/4 teaspoon salt |
1 3/4 cups m&m's plain chocolate candy or 1 3/4 cups m&m chocolate-covered peanuts or 1 3/4 cups m&m chocolate-covered almonds or 1 3/4 cups m&m crispy chocolate decorative candies, for easter |
Directions:
1. Preheat oven to 300°F.
2. Spread coconut on non-greased cookie sheet.
3. Toast in oven, stirring occasionally, until it turns light golden, about 25 minutes.
4. Remove coconut from cookie sheet and set aside.
5. Increase oven temperature to 350°F.
6. In large bowl, add butter and sugar and whip until light and fluffy; beat in egg and vanilla.
7. In medium bowl, combine flour and salt.
8. Blend into creamed mixture.
9. Form dough into 1 1/4-inch balls.
10. Roll heavily into toasted coconut.
11. Place coconut cookies 2 inches apart on lightly greased cookie sheets.
12. Make indentation with thumb in center of each cookie.
13. Bake 12 to 14 minutes or until golden brown.
14. Remove cookies and cool completely.
15. Fill indentations with M&M's ® Chocolate Candies for Easter.
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