This week is all about the cute, apparently!
I knew I wanted to make these for the girls for Easter/Spring. They helped me last weekend when we made them, just for fun. So cute and so easy. Also so perfect for Spring and/or Easter with the “eggs.”
The bonus here is that the cookies are really tasty too and not just the vehicle for chocolate. (Like I need a vehicle – I’ve polished off the rest of the bag of M&M’S leftover from this recipe 😦 The last time I had as many M&M’S like that was after Miss E was born. I had a big crystal candy dish full of mixed M&M’S that my dad and I took as a personal challenge to finish. Daily.) Anyway, we had a BBQ last weekend with 7 kiddos, so I was glad to have made these. You will be too!
Bird’s Nest Cookies
Yield: about 3 dozen cookies
1 bag M&M’S for Easter (can use any variety – I thought the peanut ones looked the most like eggs)
2 sticks unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1/2 tsp. vanilla extract
2 cups all-purpose flour
3/4 tsp. salt
1 1/2 cups flaked, sweetened coconut
1. Preheat oven to 300 degrees.
2. Spread coconut on ungreased cookie sheet. Toast in oven, stirring occasionally until it turns light golden brown, about 20 minutes. Remove coconut from cookie sheet and set aside to cool.
3. Increase oven temperature to 350 degrees.
4. In a large bowl, beat butter and sugar until light and fluffy; beat in egg and vanilla.
5. In a medium bowl, combine flour and salt. Stir into butter mixture.
6. Form the dough into 1 1/4 inch balls and roll heavily in toasted coconut.
7. Place coconut covered dough balls 2 inches apart on lightly greased cookie sheets or cookie sheets lined with parchment paper.
8. Make an indentation with your thumb in the center of each cookie. (This will flatten the cookie out too.)
9. Bake cookies for 12-14 minutes or until golden brown. Remove cookies and cool completely.
10. Fill indentations in the nest with M&M’S.
Source: Magazine ad for M&M’S