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Ingredients

1 cup butter, softened ½ cup brown sugar 2 eggs, separated 1 teaspoon vanilla extract ½ teaspoon salt 1 ½ teaspoons xanthan gum 2 ¼ cups gluten-free all-purpose baking flour (such as Bob's Red Mill®) 1 cup coconut flakes ¾ cup chopped pecans 1 (10 ounce) package candy-coated milk chocolate pieces (such as M&M's®)

Nutrition Info

224.7 calories carbohydrate: 23.1 g cholesterol: 37.5 mg fat: 14.3 g fiber: 2.6 g protein: 2.8 g saturatedFat: 7.5 g servingSize: - sodium: 132.8 mg sugar: 12.1 g transFat: : - unsaturatedFat: : -

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.

2 dozen

Eating wheat is not an option for me. Most gluten-free cookies are sandy and bland. I think you will enjoy these! They're perfect for Easter!