Coconut-Fudge Cups
A Betty Crocker betty-crocker-cookies recipe for Coconut-Fudge Cups.
Ingredients
- 1/4 cup butter or margarine -- softened
- 1 (3 ounce) package cream cheese -- softened
- 3/4 cup all-purpose flour
- 1/4 cup powdered sugar
- 2 tablespoons baking cocoa
- 1/2 teaspoon vanilla
- 2/3 cup sugar
- 2/3 cup flaked coconut
- 1/3 cup baking cocoa
- 2 tablespoons butter or margarine -- softened
- 1 egg
Instructions
- 1
Heat oven to 350º.
- 2
Beat butter and cream cheese in large bowl with electric mixer on medium speed, or mix with spoon.
- 3
Stir in remaining ingredients except Coconut-Fudge Filling.
- 4
Shape dough into 1-inch balls.
- 5
Press each ball in bottom and up side of each of 24 small ungreased muffin cups, 1 3/4 × 1 inch.
- 6
Prepare Coconut-Fudge Filling.
- 7
Spoon about 2 teaspoons filling into each cup.
- 8
Bake 18 to 20 minutes or until almost no indentation remains when filling is touched lightly.
- 9
Cool slightly; carefully remove from muffin cups to wire rack.
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