Friday, April 16, 2010
Coconut Fudge Cups
I have a lot of cookbooks in my collection, but I find that I tend to use the same ones over and over again. I was looking for a specific recipe recently (which I now I can’t remember what it was) and I took a look at Betty Crocker’s Ultimate Cookie Book. I’ve had this book for a long time, and I had originally bought it because I had borrowed a friend’s Betty Crocker Cookie Book and really liked it. Her book was from the late 1960s and I really liked it more than the one I bought, but there were some good recipes in this book too.
I had made plans to make these but I got home so late that I worried that I would not have enough time to finish them before it was time to go to bed. These look fairly complicated, but they aren’t too bad. It’s a little tedious pressing the dough into the pan, but that really only takes a couple of minutes. I thought the filling would melt down a bit in the oven, but that doesn’t happen. The filling looks about the same as it does when you put them in the oven, so if you want pretty cookies you might take a moment to make sure the filling doesn’t look messy.
These are very tasty little cookies. The filing lives up to its name and they are very fudgy. I don’t think that the coconut flavor is very strong, but it adds a nice texture to the fudgy center. The cookie cup has a very strong cocoa flavor, which I don’t like as much as a good chocolate flavor. I think the filling would work with a plain/vanilla cookie cup and there would be some really nice contrast. It’s the filling that makes it!
¼ cup butter, softened
3 ounces cream cheese, softened
¾ cup flour
¼ cup powdered sugar
2 tablespoons cocoa powder
½ teaspoon vanilla
2/3 cup sugar
2/3 cup coconut
1/3 cup cocoa powder
2 tablespoons butter, softened
Preheat oven to 350 degrees. In a large mixer bowl, combine the ½ cup butter and cream cheese. Beat until smooth and stir in the flour, powdered sugar, cocoa power and vanilla. Pat about 1 teaspoon of dough in the bottom and sides of 24 ungreased mini muffin cups.
To make the filling, combine all ingredients and stir until smooth. Place 1 teaspoon filling in each of the cups. Bake 18-20 minutes, until filling is set. Cool before carefully removing from the pan.
Recipe from Betty Crocker’s Ultimate Cookie Book (1992)