Combine the taste of toasted coconut with colorful "M&M's"®
Chocolate Candies for Easter and get Yellow's favorite springtime dessert.
Yield: 3 dozen cookies
1 1/3 cups flaked coconut
2 sticks butter or 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, Peanut, Almond or Crispy Chocolate
Candies for Easter
What to do:
Preheat oven to 300 F. Spread coconut on non-greased cookie sheet. Toast in
oven, stirring occasionally, until it turns light golden, about 25 minutes.
Remove coconut from cookie sheet and set aside.
Increase oven temperature to 350°F.
In large bowl, add butter and sugar and whip until light and fluffy; beat in egg
and vanilla. In medium bowl, combine flour and salt. Blend into creamed mixture.
Form dough into 1 1/4-inch balls. Roll heavily into toasted coconut. Place
coconut cookies 2 inches apart on lightly greased cookie sheets. Make
indentation with thumb in center of each cookie.
Bake 12 to 14 minutes or until golden brown. Remove cookies and cool
completely. Fill indentations with "M&M's"® Chocolate Candies for