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    Home » Recipes » Dessert » Cookies

    Coconut Pineapple Mango Cookie Cups

    Published by Melissa on July 18, 2012 | Updated June 10, 2022 | 36 Comments

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    Coconut-Pineapple-Mango-Cookie-Cups-4-Barbara-Bakes

    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.

    Welcome to Evo

    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.

    Justin-Hackworth

    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.

    Coconut-Pineapple-Mango-Cookie-Cups-3-Barbara-Bakes

    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.

    Coconut-Pineapple-Mango-Cookie-Cups-2-Barbara-Bakes

    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.

    Pozole-with-tomatillos-Barbara-Bakes

    Megan and I also cooked up the Pozole with Tomatillos recipe from Mesa Mexicana.

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    Coconut Pineapple Mango Cookie Cups

    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Cookies
    Keyword: baking, cookie, food, recipe
    Servings: 24 cookie cups
    Calories: 109kcal
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    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

    Serving: 1g | Calories: 109kcal | Carbohydrates: 19g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 166mg | Fiber: 1g | Sugar: 9g
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    Black Bean Tostadas with Sweet Corn Guacamole »
    about us

    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Darlene

      March 10, 2021 at 3:11 pm

      They look so yummy. How many does this recipe make? If a lot can you freeze them?

      Reply
      • Barbara Schieving

        March 10, 2021 at 3:39 pm

        Thanks Darlene – it makes 24 cookie cups. I haven’t tried freezing them, but they should freeze well. Enjoy!

        Reply
    2. Dianna

      December 18, 2014 at 10:59 pm

      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?

      Reply
      • Barbara Schieving

        December 21, 2014 at 3:53 pm

        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!

        Reply
    3. sara

      August 03, 2012 at 12:13 pm

      Gorgeous! What a great cookie – cute and they look so delicious!

      Reply
    4. Joy

      August 02, 2012 at 10:40 pm

      The cups look wonderful. I love the recipe.

      Reply
    5. Jamie

      July 26, 2012 at 12:21 pm

      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!

      Reply
    6. Coleens Recipes

      July 23, 2012 at 2:27 am

      My family will be wild over these, thank you for sharing.

      Reply
    7. Donna @ The Slow Roasted Italian

      July 22, 2012 at 6:34 pm

      Looks like a lot of fun and your cookie cups looks amazing. I could eat a handful or 2 of those!

      Reply
    8. angela@spinachtiger

      July 22, 2012 at 6:45 am

      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.

      Reply
    9. Caralyn @ glutenfreehappytummy

      July 21, 2012 at 9:19 pm

      oh wow…little bites of bliss!

      Reply
    10. Jenni

      July 20, 2012 at 11:52 am

      Oh my goodness, these cookies look delicious and oh so tropical! Love them! 🙂

      Reply
    11. Dina

      July 20, 2012 at 11:31 am

      these sound so yummy!

      Reply
    12. Daisy@Nevertoosweet

      July 19, 2012 at 11:36 pm

      Great event to attend 🙂 I love these cookie cupsss definitely something I’d love to make sometime soon ~ thanks for the sharing!

      Reply
    13. Kitchen Belleicious

      July 19, 2012 at 8:27 pm

      what a great time! Those cups are incredibly adorable and delicious looking

      Reply
    14. Maria

      July 19, 2012 at 4:05 pm

      Love the cookie cups!

      Reply
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