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Ingredients
- 1 1/3 c. (3 1/2 ounces) flaked coconut
- 1 c. (2 sticks) butter
- 1/2 c. Granulated sugar
- 1 lrg Egg
- 1/2 tsp Vanilla extract
- 2 c. All-purpose flour
- 3/4 tsp Salt
- 1 pkt (12 ounce) m&m's", (r) semi-sweet chocolate mini baking bits, divided
Directions
- Preheat oven to 300 F. Spread coconut on ungreased cookie sheet. Toast in oven, stirring occasionally till coconut just begins to turn a light golden brown color, about 25 min. Remove toasted coconut from cookie sheet; set aside. Increase oven temperature to 350 F. In large mixing bowl, cream butter and sugar till light and fluffy. Beat in egg and vanilla. Combine flour and salt; add in to creamed mix, only till combined. Stir in 1 c.
- "M&M's"(r) Semi-Sweet Chocolate Mini Baking Bits. Form dough into 1 1/4-inch balls. Roll heavily in toasted coconut. Place 2-inches apart on lightly greased cookie sheets. With thumb, press indentation in center of each cookie. Bake 12 to 14 min or possibly till coconut is golden. Remove cookies to wire rack; immediately fill indentations with reserved candies, using a scant teaspoonful in each. Cold completely.
- Notes: These little nests filled with colorful chocolate "Large eggs" are perfect for spring baking treats.
- MAKES ABOUT 3 DOZEN COOKIES.
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