Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1⅓ cup | (3 1/2 ounces) flaked coconut |
| 1 cup | (2 sticks) butter |
| ½ cup | Granulated sugar |
| 1 large | Egg |
| ½ teaspoon | Vanilla extract |
| 2 cups | All-purpose flour |
| ¾ teaspoon | Salt |
| 1 pack | (12 oz) m&m's"; (r) semi-sweet chocolate mini baking bits, divided |
Preheat oven to 300øF. Spread coconut on ungreased cookie sheet. Toast in oven, stirring occasionally until coconut just begins to turn a light golden color, about 25 minutes. Remove toasted coconut from cookie sheet; set aside. Increase oven temperature to 350øF. In large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour and salt; add to creamed mixture, only until combined. Stir in 1 cup "M&M's"(r) Semi-Sweet Chocolate Mini Baking Bits. Form dough into 1¼-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 minutes or until coconut is golden brown. Remove cookies to wire rack; immediately fill indentations with reserved candies, using a scant teaspoonful in each. Cool completely.
Notes: These little nests filled with colorful chocolate "eggs" are perfect for spring baking treats. MAKES ABOUT 3 DOZEN COOKIES.
Recipe by: 1996 Mars, Incorporated Recipe by 1996 Mars, Incorporated Posted to brand-name-recipes by Barbra<barbra@...> on Feb 03, 1998