Prepare these scrumptious coconut treats in muffin cups with cherry cake and pastry filling. Bring 'em to a potluck and watch 'em go first!
What You Need
Original recipe yields 24 servings
1 pkg. (14 oz.) BAKER'S ANGEL FLAKE Coconut
2/3 cup sugar
1/3 cup flour
1/4 tsp. salt
4 egg white s
1 tsp. vanilla
1/2 cup cherry cake and pastry filling
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Let's Make It
Heat oven to 325°F.
Combine first 4 ingredients in large bowl. Stir in egg whites and vanilla until blended.
Spoon coconut mixture into 24 paper-lined mini muffin cups, filling each cup half full. Use thumb to press indentation in center of each; fill with pastry filling, adding about 1 tsp. to each.
Bake 30 min. or until edges are golden brown. Remove immediately from pans to wire racks; cool completely.
These are great cookies to make with kids. And at 24 servings, this quick-and-easy recipe makes enough to feed a crowd.
Prepare using your favorite flavor of cake and pastry filling, such as strawberry or raspberry.
Prepare coconut mixture up to 24 hours ahead. Refrigerate until ready to assemble and bake desserts as directed.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.