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Choco-Coconut-Almond Cookie Cups

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By Pillsbury Kitchens
Updated Feb 23, 2011
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This rich cookie recipe starts the easy way, with refrigerated cookie dough. A decadent mini dark-chocolate coconut candy bar puts it over the top! From Linda Bibbo, Bake-Off® Monthly Challenge.

Choco-Coconut-Almond Cookie Cups

  • Prep Time 10 min
  • Total 1 hr 5 min
  • Ingredients 5
  • Servings 24
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.
  • Step 
    2
    In large bowl, break up cookie dough. Stir or knead in ground almonds until well blended. Shape dough into 24 (1 1/4-inch) balls. Press 1 ball in bottom and up side of each muffin cup, pressing slight rim above top.
  • Step 
    3
    Bake 15 to 18 minutes or until edges are golden brown. Immediately press 1 candy bar into center of each cup. Let stand about 5 minutes or until chocolate is slightly melted. Sprinkle top of each cup with chopped almonds; press lightly. Cool completely, about 30 minutes. Remove cookie cups from pan. Sprinkle with powdered sugar.

Nutrition

180 Calories
10g Total Fat
2g Protein
22g Total Carbohydrate
14g Sugars

Nutrition Facts

Serving Size: 1 Cookie Cup
Calories
180
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
4g
20%
Trans Fat
1g
Cholesterol
0mg
0%
Sodium
85mg
3%
Potassium
80mg
2%
Total Carbohydrate
22g
7%
Dietary Fiber
1g
4%
Sugars
14g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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