Happy Easter ! I hope you’re all having having a wonderful day with your families. Since this is the first Easter I’ve ever spent away from my family, I went to bed vowing to wake up and only do things that make me happy today in order to keep my spirits up.
What are your Easter plans? Please share!
In case you’re in need of a last minute Easter treat, here’s the cookie recipe…I had a blast making these, and I think they’d be adorable on any Easter table! This recipe is on the back of the
“Spec-tacular Eggs M&M Milk Chocolates” bag, which they don’t have in Australia, so I owe my girl Sarah for sending me these. Love you Sar!
1/2 bag M&M speckled milk chocolate m&ms (or any variety!)
2 sticks butter, softened
1/2 cup sugar
1/2 tsp vanilla extract
2 cups all-purpose flour
pinch of salt
1 and 1/3 cups flaked coconut
1) Preheat your oven to 300 degrees Fahrenheit. Spread coconut on a parchment-paper lined cookie sheet, and bake in the oven for about 20-minutes, until golden brown. (p.s. the aroma from the toasting coconut is AMAZING!) Once this is done, remove it and set aside in a bowl.
2) Turn up your oven to 350 degrees, and in a large bowl, add your softened butter and sugar, whipping with a hand or stand mixer until it’s light and fluffy. (I used a hand-mixer). Then beat-in your egg and vanilla.