cup "M&M's"® Milk Chocolate Mini Baking Bits, divided
1
teaspoon water
1
to 2 drops green food coloring
3/4
cup sweetened shredded coconut
3/4
cup any flavor frosting
Red licorice whips, cut into 3-inch lengths
Lightly grease 36 (1-3/4-inch) mini muffin cups. Cut dough into 36 equal pieces; roll into balls. Place 1 ball in each muffin cup. Press dough onto bottom and up side of each muffin cup; chill 15 minutes. Press 1/3 cup "M&M's"® Milk Chocolate Mini Baking Bits into bottoms and sides of dough cups. Preheat oven to 350°F. Bake cookies 8 to 9 minutes. Cookies will be puffy. Remove from oven; gently press down center of each cookie. Return to oven 1 minute. Cool cookies in muffin cups 5 minutes. Remove to wire racks; cool completely. In medium bowl combine water and food coloring. Add coconut; stir until evenly tinted. In each cookie cup, layer 1 teaspoon frosting, 1 teaspoon tinted coconut and 1 teaspoon "M&M's"® Milk Chocolate Mini Baking Bits. Push both licorice ends into frosting to make basket handle. Store in tightly covered container.
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