(12 oz) m&m's"; (r) semi-sweet chocolate mini baking bits, divided
INSTRUCTIONS
Preheat oven to 300°F. 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 350°F. 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 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 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@pipeline.com> on Feb 03, 1998
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