Choco-Coconut-Almond Cookie Cups
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Updated Feb 23, 2011
This rich cookie recipe starts the easy way, with refrigerated cookie dough. A decadent mini dark-chocolate coconut candy bar puts it over the top! From Linda Bibbo, Bake-Off® Monthly Challenge.
Choco-Coconut-Almond Cookie Cups
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- Prep Time 10 min
- Total 1 hr 5 min
- Ingredients 5
- Servings 24
Ingredients
- 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
- 2/3 cup ground almonds
- 1 package (12 oz) miniature dark-chocolate covered coconut candy bars (24 bars), unwrapped
- 1/2 cup slivered almonds, lightly toasted, coarsely chopped
- 1 to 2 teaspoons powdered sugar
Instructions
-
Step1Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.
-
Step2In large bowl, break up cookie dough. Stir or knead in ground almonds until well blended. Shape dough into 24 (1 1/4-inch) balls. Press 1 ball in bottom and up side of each muffin cup, pressing slight rim above top.
-
Step3Bake 15 to 18 minutes or until edges are golden brown. Immediately press 1 candy bar into center of each cup. Let stand about 5 minutes or until chocolate is slightly melted. Sprinkle top of each cup with chopped almonds; press lightly. Cool completely, about 30 minutes. Remove cookie cups from pan. Sprinkle with powdered sugar.
Nutrition
180
Calories
10g
Total Fat
2g
Protein
22g
Total Carbohydrate
14g
Sugars
Nutrition Facts
Serving Size: 1 Cookie Cup
- Calories
- 180
- Calories from Fat
- 90
- Total Fat
- 10g
- 15%
- Saturated Fat
- 4g
- 20%
- Trans Fat
- 1g
- Cholesterol
- 0mg
- 0%
- Sodium
- 85mg
- 3%
- Potassium
- 80mg
- 2%
- Total Carbohydrate
- 22g
- 7%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 14g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 4%
- 4%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
1 1/2
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