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Oatmeal cookie dough rolled in coconut and filled with pineapple mango jam baked in a mini muffin tin to create delicious little oatmeal cookie cups with a tropical twist.
There are so many great recipes in the cookbook that I can’t wait to cook/bake. Of course, I was most drawn to the dessert section.
Megan, Megan’s Cookin‘, stayed with me for a couple of days after the conference so we could hang out in the kitchen together. We baked these cookies and were talking about fun ways to change them up. They look like little nests so Megan suggested making them in the for Easter with lemon curd.
But my daughter said, “Don’t change a thing. They’re perfect just the way they are.” You can’t get a better review than that.
The original recipe was for thumbprint cookies and included guava, but I had a hard time finding it and substituted pineapple mango jam. I’ve included the high altitude changes that I made to the recipe for those of you who like me are baking at high altitudes.
Megan and I also cooked up the Pozole with Tomatillos recipe from Mesa Mexicana.
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Coconut Pineapple Mango Cookie Cups
Ingredients
- 1 ½ cups all-purpose flour*
- 1 ½ cups rolled oats
- 1 teaspoon baking soda*
- 1 teaspoon salt
- ¾ cup 1 ½ sticks unsalted butter, softened
- ¾ cup packed brown sugar*
- 1 large egg
- ½ teaspoon vanilla extract
- 1 ¾ sweetened flaked coconut
- ⅔ cup pineapple mango jam
Instructions
- Preheat oven to 325º.
- Combine the flour, oats, baking soda and salt in a small bowl and set aside.
- In a large mixing bowl, cream butter and brown sugar until light and fluffy. Beat in the egg and vanilla. Add flour mixture and mix until combined.
- Put the coconut in a shallow bowl or pie plate.
- Roll one tablespoon of dough (I used a #50 scoop) into a ball. Roll in the coconut to coat, then place in the cup of a greased mini muffin tin.
- Bake for 12 – 15 minutes until the cookie is starting to brown and firm up.
- Remove from oven and using the end of a wooden spoon handle, make an indentation in the center of each cookie. Fill with a teaspoon of jam.
- Return to the oven and bake for an additional 5 minutes, or until cookies are firm and lightly browned on the sides. Remove to wire racks to cool.
Darlene
They look so yummy. How many does this recipe make? If a lot can you freeze them?
Barbara Schieving
Thanks Darlene – it makes 24 cookie cups. I haven’t tried freezing them, but they should freeze well. Enjoy!
Dianna
Do you put the oats in with the flour? You don’t mention the oats anywhere in the preparation section. Do you throw them in there whole or pulse them down with a food processor?
Barbara Schieving
Hi Dianna – just add the oats whole like you would in an oatmeal cookie. Yes, the oats are added with the flour. I’ve updated the recipe. Enjoy!
sara
Gorgeous! What a great cookie – cute and they look so delicious!
Joy
The cups look wonderful. I love the recipe.
Jamie
These look great and I love that you can fill them with everyone’s favorite jams all in one tin. I want to make these! And the lemon curd sounds wonderful!
Coleens Recipes
My family will be wild over these, thank you for sharing.
Donna @ The Slow Roasted Italian
Looks like a lot of fun and your cookie cups looks amazing. I could eat a handful or 2 of those!
angela@spinachtiger
The cookies do look perfect and I’m glad you shared about the soap project. I had never heard of it before. This is why I love blogs. Learning.
Caralyn @ glutenfreehappytummy
oh wow…little bites of bliss!
Jenni
Oh my goodness, these cookies look delicious and oh so tropical! Love them! 🙂
Dina
these sound so yummy!
Daisy@Nevertoosweet
Great event to attend 🙂 I love these cookie cupsss definitely something I’d love to make sometime soon ~ thanks for the sharing!
Kitchen Belleicious
what a great time! Those cups are incredibly adorable and delicious looking
Maria
Love the cookie cups!