Coconut Cup Cookies – a delicious recipe with vegetable oil spray, coconut, sugar, egg, vanilla, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375F.
2
Spray 12-cup muffin pan with vegetable oil spray.
3
Mix coconut, sugar, egg and vanilla in medium bowl.
4
Stir in butter.
5
Unfold 1 crust on work surface.
6
Using 3-inch-diameter cutter, cut out 12 rounds from crust, patching crust scraps as needed to form 12 rounds.
7
Press rounds gently into prepared muffin cups; bake until light brown, about 10 minutes.
8
Drop about 1/2 teaspoon jam, then 1 scant tablespoon coconut filling into each warm pastry.
9
Bake until filling is brown, about 15 minutes.
10
Cut around cookies to loosen.
11
Using spatula, transfer cookies to rack and cool.
12
Repeat cutting, forming and baking with remaining crust, jam and filling to makes 12 more cookies.
293
kcal
Calories
14
g
Fat
40
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: Nonstick vegetable oil spray, 1 cup sweetened shredded coconut (about 4 ounces), 3/4 cup sugar, 1 egg, and more.
Yes, Coconut Cup Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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