White Chocolate M&M Coconut Easter Cookies
An irresistible sweet treat filled with white chocolate chips, colorful Easter M&M’s, and chewy coconut, baked to tender perfection.
Equipment
- 1 Oven Preheated to 350 degrees Fahrenheit
- 1 Baking sheet Lined with parchment paper
- 1 Wire rack For cooling cookies
Ingredients
Main ingredients
- 2 ⅛ cups Flour all-purpose
- 1 teaspoon Salt
- ½ teaspoon Baking soda
- 1 teaspoon Cornstarch
- 2 sticks Butter unsalted, melted and cooled
- ⅓ cup Granulated sugar
- 1 cup Light brown sugar packed
- 2 teaspoons Vanilla extract pure
- 1 Egg large
- 1 Egg yolk large
- 1 tablespoon Light corn syrup
- 1 package Easter White Chocolate M&M’s
- ¾ to 1 cup White chocolate chips
- 1 cup Sweetened coconut flakes
Instructions
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Gets everything ready for that perfect bake once your dough is mixed.
- In a big bowl, whisk together the flour, salt, baking soda, and cornstarch so all dry ingredients are blended evenly.
- In another bowl, mix your melted butter with granulated sugar, brown sugar, and the vanilla extract.
- Add the egg and extra yolk in and mix till it’s fully blended.
- Slowly add the dry ingredients to the wet mix. Stir just until everything is combined.
- Fold in the Easter White Chocolate M&M’s and shredded coconut evenly.
- Drop tablespoon-sized dollops of dough onto a baking sheet lined with parchment paper, spaced about 2 inches apart.
- Bake for 10 to 12 minutes until the edges are just turning golden.
- Let cool on the sheet for 5 minutes, then move to a wire rack to cool completely.
Notes
Serve cookies once they have cooled completely. Enjoy their tender chewiness enhanced with white chocolate and M&M's.