Name: Coconut Pineapple Mango Cookie Cups
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 1/2 cups all-purpose flour*; 1 1/2 cups rolled oats; 1 teaspoon baking soda*; 1 teaspoon salt; 3/4 cup 1 1/2 sticks unsalted butter, softened; 3/4 cup packed brown sugar*; 1 large egg; 1/2 teaspoon vanilla extract; 1 3/4 sweetened flaked coconut; 2/3 cup pineapple mango jam

Jump to Recipe

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.

Last weekend I attended the Evo Conference at the beautiful Canyons resort in Park City, Utah. It was a chance to learn ways to improve my blog, hang out with “old” friends, make new friends, and get inspired by terrific sponsors and dynamic speakers.

Three of my roommates at Evo – Deborah, Taste and Tell, Carrian, Sweet Basil, and Megan, Megan’s Cookin’

Did you know that there’s an organization, The Global Soap Project, that reprocesses those little bars of soap you leave behind at hotels and distributes it to people throughout the world who can’t even afford a bar of soap.

Millions of deaths can be prevented each year just by handwashing with soap. There are millions of hotel rooms in the U.S and million bars of soap are thrown away daily. Just think how many lives can be saved just by recycling those little bars of soap we leave behind when traveling.

Derreck Kayongo founder of the Global Soap Project. Photograph courtesy of Justin Hackworth Photography.

The Global Soap Project has a list of participating hotels and a brochure you can print and leave at hotels asking them to participate. Just drop one off at the front desk when you check in. An easy, simple way to make a difference.

Too-Hot-Tamales-dinner-at-Evo-Conference

The “Too Hot Tamales“, Mary Sue Milliken and Susan Feniger, with their biggest fan, Sandra, Everyday Southwest

During the Evo workshop sponsored by the California Avocado Commission our group won the “Too Hot Tamales”, Mary Sue Milliken and Susan Feniger, latest cookbook, Mesa Mexicana, in the guacamole competition.

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.

Print Recipe Pin Recipe Rate this Recipe

No ratings yet

Coconut Pineapple Mango Cookie Cups

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Cookies

Keyword: baking, cookie, food, recipe

Servings: cookie cups

Calories: 109kcal

Author: Barbara Schieving

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.

Notes

*High altitude changes: ¾ teaspoon baking soda, 1 tablespoon additional flour, ⅔ cup brown sugar

Adapted from Mesa Mexicana

Nutrition

About Melissa & Barbara

Leave a Reply Cancel reply