Have you ever tried Coconut M&M’s before? This was my first time, and I was VERY pleasantly surprised! I bought them on a whim in the Easter aisle at Target. They’ll never replace my #1 M&M love, Peanut Butter, but they are a great addition to the M&M family. I thought I’d experiment with them and make cookies…it just might be the best decision I’ve ever made. I love the teal Easter egg color!Had to add coconut to enhance the flavor of the chocolate.They are so good! Chewy oats and coconut in the middle, crunchy golden edges, with smooth coconut M&M’s sprinkled throughout. They’d be a perfect addition to your Easter spread with those pretty little eggs showing through.My friend is a Coconut M&M’s lover and told me that they are available year round, so you could make these cookies anytime with the non-seasonal variety. Enjoy!
Coconut M&M Oatmeal Cookies
- 1 cup butter softened
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups flour
- 2 cups oatmeal
- 3/4 cups sweetened coconut flakes
- 1 9.90- ounce scant 2 cups bag Coconut M&M's
In a stand mixer with the paddle attachment, cream together the butter and sugars.
Add the eggs and vanilla and beat until light and fluffy.
Scrape down sides of bowl, then add the baking soda, baking powder, and salt. Mix to incorporate.
Add the flour, oatmeal, and M&M's. Mix on low speed just until combined.
Place on a cookie sheet in rounded 2 Tablespoon scoops.
Bake at 350 degrees for 12 minutes. The centers may look a little wet, but they will continue to cook and set as they cool.
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