With Easter just around the corner I decided to whip up some cookies using the fun pastel colored coconut M&M’s. This recipe is based loosely on the Quaker Vanishing Oatmeal cookie recipe that I love so much. I basically adapted the recipe based on what ingredients I had on hand. I typically toast my coconut before using it is baked goods but skipped that step this time around. I found that the untoasted coconut (while not as ‘nutty’ flavored as the toasted coconut) caused the cookies to remain nice and chewy, so long as you don’t over-bake them. I enjoyed the coconut M&Ms in the cookie but to be honest would break them up next time. I found the size of them (about the size of a peanut M&M if not larger) was a bit too large for these cookies. They were fine right out of the oven when the chocolate was all melty and gooey on the inside, but once they cooled, the chocolate pieces were large and awkward to eat in the cookie. The chopped M&Ms may not look as pretty but I think the size would better compliment the cookie.
I rate this recipe an 8
Double Coconut Oatmeal Cookies
14 TBS sticks butter
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg yolk
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt (optional)
2 ¾ cup oatmeal
1 cup coconut
1 cup coconut M&Ms
Heat oven to 350°F.
In large bowl, mix the butter and sugars until creamy. Add egg and egg yolk and vanilla; beat well.
Slowly add flour, baking soda, and salt; mix well. Add oats and coconut; mix well.
Fold in the M&Ms
Drop dough by rounded tablespoonsful onto ungreased cookie sheets.
Bake 8 to 12 minutes or until light golden brown.
Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.