"M & M’s"® Bird's Nest Cookies (#1888)

Serves
Ready
36
55
Minutes
Prep
Cook
15
Minutes
40
Minutes
Categories
Cookies Desserts Snacks
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Ingredients

  • 3 1/2 oz Shredded Desiccated Coconut 1 1/3 cups
  • 1 cup Butter
  • 1/2 cups Sugar
  • 1 large Eggs
  • 1/2 tsp Vanilla Extract
  • 2 cups All-Purpose Flour or half whole wheat flour, half white flour
  • 3/4 tsp Salt
  • 12 oz M&M's semi-sweet mini baking bits

Directions

  1. Preheat oven to 300° f (150° c).
  2. Spread coconut on un-greased cookie sheet.
  3. Toast in oven, stirring occasionally until coconut just begins to turn a light golden color, about 25 minutes.
  4. Remove toasted coconut from cookie sheet; set aside.
  5. Increase oven temperature to 350° f (180° c).
  6. In large mixing bowl, cream butter and sugar until light and fluffy.
  7. Beat in egg and vanilla.
  8. Combine flour and salt; add to creamed mixture, only until combined.
  9. Stir in 1 cup "m&m's"(r) semi-sweet chocolate mini baking bits.
  10. Form dough into 1 1/4 inch balls.
  11. Roll heavily in toasted coconut.
  12. Place 2-inches apart on lightly greased cookie sheets.
  13. With thumb, press indentation in center of each cookie.
  14. Bake 12 to 14 minutes or until coconut is golden brown.
  15. Remove cookies to wire rack; immediately fill indentations with reserved candies, using a scant teaspoonful in each.
  16. Cool completely.
  17. Note: If you want to make a healthier version, use 1/2 cup applesauce or canola oil to replace 1/2 cup butter, use half whole wheat flour to replace all-purpose flour. The cookies will be still delicious and a lot healthier.
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