Description
Make these White Chocolate M&M Coconut Easter Cookies while those yummy white chocolate Easter M&M’s are here! They are so chewy, soft & irresistible. You can also make them with white chocolate chips. Either way, they’re great!
Ingredients
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- 2 1/8 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon cornstarch
- 2 sticks of unsalted butter, melted
- 1/3 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 teaspoons pure vanilla extract
- 1 large egg plus 1 large egg yolk
- 1 tablespoon light corn syrup
- 1 – 8 ounce package Easter White Chocolate M&M’s
- 3/4 – 1 cup white chocolate chips
- 1 cup sweetened coconut flakes
Instructions
- Preheat oven to 350 degrees.
- Sift together the flour, salt, soda and cornstarch in a large bowl and set aside.
- Add the butter and sugars to a large mixing bowl. With an electric mixer, mix together until the sugar has dissolved.
- Add the vanilla, egg, egg yolk, and corn syrup and mix on medium speed until all ingredients are thoroughly combined. Add the dry ingredients and mix just until incorporated. Do not over mix.
- Add the M&M’s and chocolate chips and mix in on low speed.
- Drop cookie dough, two inches apart, onto ungreased cookie sheets using a large cookie scoop.
- Bake cookies for 10 to 12 minutes until cookies are light golden brown on top, and centers are almost set in the centers. Do not bake any longer. Cookies will continue to bake on hot cookie sheet when removed from oven.
- Remove from oven and allow cookies to set on cookie sheet for 1 minute. Using a sharp metal spatula, transfer cookies to a wire rack to finish cooling.
- Once cookies are completely cool, place cookies in an airtight container.
- Cookies will stay fresh for up to 3 days.
Notes
- Yield is 20 large cookies if using a large cookie scoop.
- If you’re not a fan of coconut, it can be omitted from recipe.
- Macadamia nuts are also a great addition to these cookies.