Crispy Coconut M&M® Cookies Are Sure To Become An Easter Favorite
For some reason I always associate coconut with Easter. I am not sure why. As I kid I did not even like coconut. But now Almond Joy® is one of my favorite candy bars. Isn’t it funny how tastes change over time? Now I can’t get enough of the stuff. Same with black jelly beans. They used to be the last thing left in the basket, now they are the first ones gone.
These crispy egg-shaped coconut cookies topped with coconut M&M’S® go perfectly with my nightly cappuccino. Not too chocolaty and not too sweet, there is just a tad of coconut extract in the batter and the candy sprinkled on the top adds a dash of color and another dash of coconut that satisfies any coconut craving. And the smell when I open up the cookie jar is enough to make me swoon.
If you have had coconut M&M’S®, you know that they are egg-shaped and not flat like the traditional candy. My first idea with the cookies was to mix them in the dough but the bulky shape would not work well with rolling out the dough. Idea #2 was to add two whole M&M® to the top after cutting out the cookies. This worked out okay, but was a little too much chocolate for my taste. Idea #3 was to chop up some of the M&M’s® and sprinkle them on top of the cookies. Miss Scarlet likes the whole M&M’S® and Professor Plum likes the sprinkles. Everyone is happy.
Whatever way you decide to make them, don’t delay because the coconut M&M’s® are only available for a very short time and you don’t want to wait a year to make these.
Leave a plateful for the Easter Bunny and a glass of carrot juice to wash them down with 🙂 .
- 1 1/2 cups all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/4 cup butter, softened
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 1 large egg
- Coconut M&M's® for topping
- In a large bowl cream butter and sugar. Add coconut and vanilla extracts and egg. Combine well.
- Add flour, baking soda, baking powder and salt to butter mixture. Mix thoroughly.
- Pat dough into a disk between two sheets of plastic wrap. Chill for at least an hour.
- Preheat over to 350°F.
- Remove dough from refrigerator and let warm slightly. Bang with rolling pin a few times to soften.
- Peel away plastic wrap and set dough on lightly floured surface.
- Roll into 1/4 " thickness. Cut with an egg shaped cookie cutter and transfer to parchment lined baking sheet.
- Top each cookie with 2 coconut M&M's® or sprinkle with chopped M&M's®.
- Bake for 8 minutes. Cool on cookie sheet 1 minute and then transfer to wire rack to cool completely.
- The amount of cookies you end up with will depend on the size of your cookie cutter.
- A trick I learned when making cut out cookies with Miss Scarlet: roll your cookie dough out right on the parchment paper, leaving space for expansion. Peel away the scraps. This eliminates the need to transfer cookies and helps them maintain their shape.
- Refrigerate scraps before re-rolling. The dough gets very soft.