Coconut Macaroons with M&M’s

Day 5 – Christmas Cookie Style

In case you missed yesterday’s ‘Day 4 Cookie’ post for Snickerdoodle Bars, CLICK HERE! Today’s {NEW} cookie recipe is Coconut Macaroons with M&M’s. Only 4 ingredients!! If you are a fan of coconut — this recipe is for you. Not a fan of using M&M’s? You can dip the bottoms after they have cooled in melted chocolate. Then, just cool on wax paper.

Last year, I happened to make Nanaimo Bars. I had never heard of them before, but one of my co-workers told me about them. She said it was a popular treat in Canada. I happened to ‘GOOGLE’ what they were and found that Betty Crocker had their own version online. Plus, it was a prize winning recipe back in 2009. These were super easy to make. Very rich — a small piece goes a long way. See photo of the cookies towards the bottom of this post. Click on photo for a direct link to that particular recipe.

As a reminder, all the posts I will be using the hashtag #25DaysCookieStyle. If you happen to make any of the cookie recipes, tag me on social media and use this hashtag. I’d love to see all of your holiday baking photos from your home!

Happy Baking!!

Coconut Macaroons with M&M's

Author: Sweet Dash of Sass

Recipe type: Dessert

Serves: 4 dozen

Ingredients

5 cups flaked coconut
1 can (14 oz) sweetened condensed milk
½ cup flour
1½ cups M&M’s (I used the green/red Christmas ones.)

Instructions

Pre-heat oven to 350 degrees. Line cookie sheets with parchment paper. (If you don’t use parchment paper, be sure to grease baking sheets.)
In a large bowl, combine cococut, condensed milk, and flour. Stir in M&M’s.
Drop by rounded tablespoonfuls on prepared cookie sheet. Bake 8-10 minutes until edges are slightly golden brown. Let cool in pan for 5 minutes before removing to cool completely on a wire rack.