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Coconut Pineapple Mango Cookie Cups
Servings: 24 cookie cups
Calories: 109kcal
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