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Ingredients
• 1-1/3 cups (3 1/2 ounces or 100g) flaked coconut
• 1 cup (2 sticks or 240mL) butter
• 1/2 cup (120mL) granulated sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 2 cups (480mL) all-purpose flour
• 3/4 teaspoon salt
• 1 12 ounce package (1-3/4 cups or 340g) “M&M’s”® Semi-Sweet Chocolate Mini Baking Bits, divided
Directions
Preheat oven to 300°F (150°C).
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 (180°C). 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 (240mL)”M&M’s”® Semi-Sweet Chocolate Mini Baking Bits. Form dough into 1-1/4-inch (32mm) balls. Roll heavily in toasted coconut. Place 2-inches (50mm) 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.
MAKES ABOUT 3 DOZEN COOKIES.
