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"M & M’s"® Bird's Nest Cookies


These little nests filled with colorful chocolate "eggs" are perfect for spring baking treats or your Easter party.













Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium


3 ½ ounces coconut, shredded (desiccated)
1 1/3 cups
1 cup butter
½ cups sugar
1 large eggs
½ teaspoons vanilla extract
2 cups all-purpose flour
or half whole wheat flour, half white flour
¾ teaspoons salt
12 ounces m&m's
semi-sweet mini baking bits


Preheat oven to 300℉ (150℃).

Spread coconut on un-greased cookie sheet.

Toast in oven, stirring occasionally until coconut just begins to turn a light golden color, about 25 minutes.

Remove toasted coconut from cookie sheet; set aside.

Increase oven temperature to 350℉ (180℃).

In large mixing bowl, cream butter and sugar until light and fluffy.

Beat in egg and vanilla.

Combine flour and salt; add to creamed mixture, only until combined.

Stir in 1 cup "M&M's"(r) Semi-Sweet Chocolate Mini Baking Bits.

Form dough into 1¼ inch balls.

Roll heavily in toasted coconut.

Place 2-inches apart on lightly greased cookie sheets.

With thumb, press indentation in center of each cookie.

Bake 12 to 14 minutes or until coconut is golden brown.

Remove cookies to wire rack; immediately fill indentations with reserved candies, using a scant teaspoonful in each.

Cool completely.

Note: If you want to make a healthier version, use ½ cup applesauce or canola oil to replace ½ cup butter, use half whole wheat flour to replace all-purpose flour. The cookies will be still delicious and a lot healthier.


* not incl. in nutrient facts


almost 6 years

These cookies turned out very cute and pretty. I used bunny mix M&M's, and then filled the nest with some malted Easter chocolate eggs. I made half of the recipe, used 1/4 cup applesauce, 2 tablespoon butter and 2 tablespoon olive oil instead of 1/2 cup butter, used white whole wheat flour instead of all-purpose flour, and also reduced the sugar to 2 tablespoons because the applesauce I was using had corn syrup added. Loved the toasted coconuts, it made the already-yummy cookies taste even better. These cookies will certainly be welcomed by your guests or your family, kids or grown-ups at Easter party!

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Lilly, United States
 almost 3 years ago

Substituted coconut flour for all purpose flour. Mixture came out dry. What should I do to moisten the flour mixture? Baked a tray of these cookies and their falling apart. Thanks.

Hi Lily, how about adding some applesauce. I often add some applesauce if my cake or cookie batter seems too dry. Hope this helps solve the problem. Happy Baking :)

Toronto , Ontario, Canada
 almost 3 years ago

Nutrition Facts

Serving Size 20g (0.7 oz)
Amount per Serving
Calories 10163% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 19mg 6%
Sodium 89mg 4%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 2g
Vitamin A 3% Vitamin C 0%
Calcium 0% Iron 2%
* based on a 2,000 calorie diet How is this calculated?


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