- 1 cup butter, softened
- 1/2 cup brown sugar
- 2 eggs, separated
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 1/2 teaspoons xanthan gum
- 2 1/4 cups gluten-free all-purpose baking flour (such as Bob's Red Mill®)
- 1 cup coconut flakes
- 3/4 cup chopped pecans
- 1 (10 ounce) package candy-coated milk chocolate pieces (such as M&M's®)
- Combine butter and brown sugar in a large bowl; beat with an electric mixer until light and fluffy. Add egg yolks one at a time, beating well after each addition. Beat in vanilla extract and salt.
- Sprinkle xanthan gum over flour in a separate bowl; mix together very well. Beat flour mixture into the butter mixture until dough comes together. Cover with plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets.
- Mix coconut flakes and pecans in a shallow bowl. Beat egg whites in a small bowl.
- Pinch off small pieces of dough and roll into balls. Dip into the egg whites then roll in the coconut mixture. Place 2 inches apart on the greased cookie sheets. Press 3 milk chocolate pieces into the center of each cookie, like eggs in a nest.
- Bake in the preheated oven until edges are golden, 8 to 10 minutes. Transfer to a wire rack to cool.
08/12/2019
recipepes.com
gluten-free bird's nest cookies, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
