Coconut M&M Cookies Recipe
This Coconut M&M Cookies Recipe is a delightful blend of chewy coconut, colorful M&Ms, and soft buttery cookies that everyone will love!
Servings: 24 servings
Ingredients
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1 cup coconut M&Ms
Instructions
- Preheat the oven to 350°F (175°C) to ensure even baking.
- In a large mixing bowl, use an electric mixer to cream together the butter, brown sugar, and white sugar until light and fluffy, about 2-3 minutes.
- Beat in the egg and vanilla extract until well combined, adding moisture and flavor to the dough.
- In a separate bowl, whisk together the all-purpose flour, kosher salt, and baking soda. Gradually add this to the wet ingredients, mixing until just combined.
- Gently fold in the coconut M&Ms using a spatula, being careful not to overmix to keep the M&Ms intact.
- Using a tablespoon or cookie scoop, drop dough mounds onto a parchment-lined baking sheet, spacing about 2 inches apart.
- Bake for 10-12 minutes until edges are lightly golden; centers may look slightly underbaked but will firm up as they cool.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Equipment
- Mixing Bowls
- Measuring Cups and Spoons
- Baking Sheet
- Parchment Paper
- Electric Mixer
Notes
- For thicker cookies, chill the dough for 30 minutes before baking.
- Substitute regular M&Ms if coconut M&Ms are unavailable.
- Use the spoon-and-level method for accurate ingredient measurements.
- Add chopped nuts or shredded coconut for variations.
- Store cookies in an airtight container at room temperature for up to one week or freeze for up to three months.