Name: Gluten-Free Bird's Nest Cookies
Prep time: 20 min
Cook time: 20 min
Yield: 24
Ingredients: Butter, softened - 1 cup; Brown sugar - ½ cup; Eggs, separated - 2; Vanilla extract - 1 teaspoon; Salt - ½ teaspoon; Xanthan gum - 1 ½ teaspoons; Gluten-free all-purpose baking flour (such as Bob's Red Mill®) - 2 ¼ cups; Coconut flakes - 1 cup; Chopped pecans - ¾ cup; Candy-coated milk chocolate pieces (such as M&M's®) - 1 (10 ounce) package

Ingredients for - Gluten-Free Bird's Nest Cookies

1. Butter, softened 1 cup

2. Brown sugar ½ cup

3. Eggs, separated 2

4. Vanilla extract 1 teaspoon

5. Salt ½ teaspoon

6. Xanthan gum 1 ½ teaspoons

7. Gluten-free all-purpose baking flour (such as Bob's Red Mill®) 2 ¼ cups

8. Coconut flakes 1 cup

9. Chopped pecans ¾ cup

10. Candy-coated milk chocolate pieces (such as M&M's®) 1 (10 ounce) package

How to cook deliciously - Gluten-Free Bird's Nest Cookies

1 . Stage

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.

2 . Stage

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.

3 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets.

4 . Stage

Mix coconut flakes and pecans in a shallow bowl. Beat egg whites in a small bowl.

5 . Stage

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.

6 . Stage

Bake in the preheated oven until edges are golden, 8 to 10 minutes. Transfer to a wire rack to cool.