CHOCOLATE COCONUT COOKIE CUPS

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Chocolate coconut cookie cups are convenient, easy, captivating and most of all, delicious desserts to whip up and enjoy with friends and family. A perfect dessert for both chocolate and coconut flavour enthusiasts.

These cups are for you if you fancy easy no-bake coconut balls, almond bars or maybe bounties. The cookies are fudgy with an intense chocolate melt-in-your-mouth texture and crispy around the edges with softer interiors.

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Similar to the flavour, this recipe involves two steps

1. Making the chocolate cookie cups
2. Making the coconut filling

For intense chocolate cookies with crispy edges and softer interiors few things should be noted;

1. Dutch-processed cocoa powder intensifies the chocolate flavour and colour.
2. Instant coffee and vanilla extract incorporated into the cookie dough enhances the chocolate flavour in baked goods.
3. Slightly underbake your cookies; they should be soft when retrieved from the oven.
4. You can moderately add chocolate chips to the cookie dough for a fudgier taste.

The Coconut Filling

To make the coconut filling, you will need :

1. Shredded coconut. Easier to mix with liquid ingredients.
2. Condensed milk. It acts as a sweetener while also making the filling creamier.
3. Heavy Cream. It improves the consistency of the filling while also making the filling more creamy. You can replace it with coconut cream for more coconut flavour.

All these ingredients are mixed in a small or medium-sized mixing bowl and then filled in cooled cookie cups.

Note; You can easily alter the consistency of the coconut filling; reduce the shredded coconut while increasing the heavy cream and sweetened condensed milk for a pudding-like consistency and vice versa.

Likewise, the amount of filling put into each cookie cup will depend on preference, and I’m guessing a bit more for coconut dessert devotees like me.

Notes for Success When Making Cookie Cups

Thoroughly grease the cupcake baking pan. Cookie cups easily get stuck or break during retrieval if the baking pan is not adequately lubricated.

Using a pastry brush, spread room temperature butter or shortening in each cupcake cup to the highest point since the cookies will move up when you insert a measuring spoon when making the cups.

Make the well/ hole immediately after removing the cookies from the oven. The cookies will be hot and soft when immediately retrieved from the oven, making it the perfect time to shape and insert an object in the middle to make a well.

Please wait for the cookies to cool before removing them from the baking tray. Warm cookies are delicate and soft and will break if removed too soon from the pan. Wait for them to cool and harden around the edges; slightly loosen with your hands by twisting them around and then pulling them out carefully.

Use cupcake baking papers if the greasing and pulling method seems complicated. The cookies will look more like cupcakes! but they will still taste cookies.

To make the holes/cups/ wells. You can use a large baking measuring spoon, the end of a rolling pin, a small jar, a small container, or anything smaller with a definite round shape that you can insert into the cookies to make the cups.

Equipment I Recommend

1. Hand mixer or stand mixer for mixing the cookie dough.
2. Measuring spoon set. I use the largest spoon to make the cups, but you can use any you prefer. The size of the spoon used to make the cookie holes/cups determines the filling’s amount and the cookie retaining capability.
3. Pastry brush for greasing the cupcake baking tray. For easy retrieval, ensure each cupcake tin is thoroughly greased to avoid sticking.
4. Cupcake baking tray
5. Cookie cooling rack.

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