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

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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.