2 cups flour 1 T baking powder 1/4 tsp salt 3/4 cup butter or margarine at room temperature 1-8oz brick light cream cheese (Neufchatel) at room temperature 1 cup granulated sugar 3/4 tsp almond extract 1 package (7oz) sweetened, flaked coconut red and yellow food coloring about 120 pastel colored m&ms or sugar coated cadbury eggs or almonds
Mix flour, baking powder and salt in a medium sized bowl until blended. Beat butter and cream cheese in a large bowl with electric mixer. Beat 2 minutes or until fluffy. With mixer on low speed, gradually beat in flour mixture and 1 loosely packed cup coconut. Cover and refrigerate 45 minutes. Meanwhile, put 1/2 cup loosely packed coconut into each of 2 glass jars or bowls. Add 1 drop red food coloring to 1 jar and 1 drop yellow food coloring to the other. Shake or mix with a spoon until coconut is evenly tinted. Add to untinted coconut and toss to mix.
Heat oven to 350 degrees. Divide chilled dough in half and put half back in refrigerator. Roll slightly rounded tablespoonfuls dough in balls. Roll each in coconut until lightly coated. Place 2 inches apart on cookie sheets. With thumb, press an indention in each cookie. Bake 10-12 minutes, remove from oven and gently press 3 m&ms into the center of each cookie. Bake an additional 3-4 minutes. Cool on wire rack.
They were soooo good too!
3 comments:
are those full of coconut? can you share the recipe. that looks amazing.
sis
looks both yummy and cute!! A+ on presentation!
Ok here's the recipe!
2 cups flour
1 T baking powder
1/4 tsp salt
3/4 cup butter or margarine at room temperature
1-8oz brick light cream cheese (Neufchatel) at room temperature
1 cup granulated sugar
3/4 tsp almond extract
1 package (7oz) sweetened, flaked coconut
red and yellow food coloring
about 120 pastel colored m&ms or sugar coated cadbury eggs or almonds
Mix flour, baking powder and salt in a medium sized bowl until blended.
Beat butter and cream cheese in a large bowl with electric mixer. Beat 2 minutes or until fluffy.
With mixer on low speed, gradually beat in flour mixture and 1 loosely packed cup coconut.
Cover and refrigerate 45 minutes.
Meanwhile, put 1/2 cup loosely packed coconut into each of 2 glass jars or bowls.
Add 1 drop red food coloring to 1 jar and 1 drop yellow food coloring to the other. Shake or mix with a spoon until coconut is evenly tinted.
Add to untinted coconut and toss to mix.
Heat oven to 350 degrees.
Divide chilled dough in half and put half back in refrigerator.
Roll slightly rounded tablespoonfuls dough in balls.
Roll each in coconut until lightly coated.
Place 2 inches apart on cookie sheets.
With thumb, press an indention in each cookie.
Bake 10-12 minutes, remove from oven and gently press 3 m&ms into the center of each cookie.
Bake an additional 3-4 minutes.
Cool on wire rack.
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