©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Chocolate Coconut Cookie Cups

So I saw this on Pinterest and I knew this would be a great little dessert.  You can find the original recipe at She Wears Many Hats.

16.5 ounce Pillsbury Sugar Cookie Dough (I made my own sugar cookie dough, I just don't like the taste of those pre-made dough)
8 ounces semi-sweet chocolate chips, melted according to package directions
1 cup sweetened shredded coconut, toasted

Preheat oven to 350°F.

Grease or spray mini-muffin tin with cooking spray.

Form 48 cookie dough balls, about ¾” round each, and place each in a mini-muffin cup.

Bake at 350°F for 15-17 minutes.

Let cool about 2-3 minutes, then using the edge if a knife, gently slide tip around each “cookie cup” to
release from muffin tin. Place on cooling rack to finish cooling.

Once cool, dip each “cookie cup” top in chocolate, letting excess drip.

Before chocolate hardens, top with toasted coconut.

Here is the cookie dough recipe that I used
3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1 cup margarine or butter
2 eggs
1 1/2 cups sugar
1 teaspoon vanilla

In large bowl, combine flour, baking powder, baking soda and salt; mix well. Using fork or pastry blender, cut in 1 cup margarine until mixture is crumbly. In small bowl, beat eggs. Gradually add sugar, 1 teaspoon vanilla, beating until light. Add to flour mixture in large bowl. Stir by hand until dough forms. (If necessary, knead dough with hands to mix in dry ingredients.) Cover with plastic wrap; refrigerate 1 hour for easier handling.

I actually just made this in my mixer by creaming the butter and sugar.  Add the eggs and vanilla.  Then dry ingredients.

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