Ingredients:
1 1/3 cup flaked coconut
2 sticks butter, softened
1/2 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
2 cups flour
3/4 teaspoon salt
1 3/4 cup Easter-colored candy coated milk chocolate pieces
Turn this recipe into a puzzle! [click] 1 1/3 cup flaked coconut
2 sticks butter, softened
1/2 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
2 cups flour
3/4 teaspoon salt
1 3/4 cup Easter-colored candy coated milk chocolate pieces
Directions:
Preheat oven to 300F. Spread coconut on non-greased cookie sheet. Toast in oven, stirring occasionally, until it turns light golden, about 25 minutes. Remove coconut from cookie sheet and set aside. Increase oven to 350F.
In large bowl, add butter and sugar and whip until light and fluffy; beat in egg and vanilla. In medium bowl, combine flour and salt. Blend into creamed mixture. Form dough into 1 1/4-inch balls. Roll heavily into toasted coconut.
Place coconut cookies 2 inches apart on lightly greased cookie sheets. Make indentation with thumb in center of each cookie. Bake 12 to 14 minutes or until golden brown. Remove cookies and cool completely. Fill indentations with candies.
In large bowl, add butter and sugar and whip until light and fluffy; beat in egg and vanilla. In medium bowl, combine flour and salt. Blend into creamed mixture. Form dough into 1 1/4-inch balls. Roll heavily into toasted coconut.
Place coconut cookies 2 inches apart on lightly greased cookie sheets. Make indentation with thumb in center of each cookie. Bake 12 to 14 minutes or until golden brown. Remove cookies and cool completely. Fill indentations with candies.
This recipe from CDKitchen for Bird's Nest Cookies serves/makes 2 dozen
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