Cherry Topped Lemon Coconut Cookie Cups Recipes

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FERRERO ROCHER COOKIE CUPS



Ferrero Rocher Cookie Cups image

These truffle-stuffed cookie cups are bursting with hazelnut flavor because the nuts are not only in the truffles themselves, but also in the dough. Make sure that the muffin tin you use is a good nonstick one, because the cookies might be hard to remove otherwise.

Provided by Food Network Kitchen

Time 2h45m

Yield 24 cookies

Number Of Ingredients 10

Nonstick cooking spray, for the muffin tin
1 cup plus 2 tablespoons all-purpose flour, plus more for dusting (see Cook's Note)
1/2 cup blanched hazelnuts
1/2 cup sugar
1/4 teaspoon fine salt
1 stick (8 tablespoons) unsalted butter, cold and cut into small cubes
1 1/2 teaspoons vanilla extract
1 large egg, at room temperature, lightly beaten
24 chocolate hazelnut truffles, such as Ferrero Rocher
1/2 cup dark chocolate chips

Steps:

  • Liberally spray a 24-cup nonstick miniature muffin tin with nonstick cooking spray, then sprinkle each cup with a touch of flour. Shake the muffin tin so that the flour completely coats each cup, then shake out any excess. Set aside.
  • Combine the hazelnuts, sugar and salt in a food processor and pulse until the hazelnuts are finely ground. Add the flour and pulse until completely combined. Add the butter and pulse until the butter is finely chopped and the mixture begins to come together, then add the vanilla and egg and pulse until a dough forms. Use a rubber spatula to transfer the dough to a medium bowl. Cover with plastic wrap and refrigerate for 30 minutes.
  • Position an oven rack in the middle of the oven and place a large baking sheet on the rack. Preheat the oven to 375 degrees F.
  • Divide the dough evenly among the prepared muffin cups (about 1 scant tablespoon each), then use your fingers or the back of a small spoon to flatten the dough in each cup, coming slightly up the sides. Gently press a chocolate hazelnut truffle into the center of each piece of dough (the dough will come up the sides of the truffles but should not come up over the edges of the muffin cups).
  • Slide the muffin tin onto the preheated baking sheet, and bake, rotating the baking sheet once halfway through, until the cookies are light golden brown around the edges, about 25 minutes.
  • Allow the cookies to cool completely in the muffin tin set on a cooling rack.
  • Use a small offset spatula or butter knife to gently coax each cookie out of its cup, then place the cookies on a cooling rack set over a baking sheet.
  • Put the chocolate chips in a microwave-safe bowl and microwave in 15-second intervals, stirring after each, until the chocolate is completely melted, about 1 minute total. Transfer the melted chocolate to a pastry bag or resealable plastic bag. Snip off the corner of the bag and drizzle the chocolate back and forth over the top of the cookies. Allow the topping to cool completely before serving.

CHERRY-TOPPED LEMON-COCONUT COOKIE CUPS



Cherry-Topped Lemon-Coconut Cookie Cups image

"I?ve always loved how lemon and coconut taste together. As for the cherries, I have five grandkids and whenever I make something for them, I put a cherry on top!" says Patrice.

Provided by Food Network

Categories     dessert

Time 1h15m

Yield about 32

Number Of Ingredients 13

Cooking spray
2 sticks unsalted butter, at room temperature
1 1/4 cups sugar
1 large egg, at room temperature
2 cups sweetened shredded coconut
1 1/2 tablespoons grated lemon zest, plus 1/4 cup lemon juice (from 2 lemons)
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon fine sea salt
3/4 cup white chocolate chips
1/4 cup cream of coconut
32 maraschino cherries, patted dry

Steps:

  • Preheat the oven to 375 degrees F. Coat 32 mini-muffin cups with cooking spray; set aside.
  • Beat the butter and sugar in a large bowl with a mixer on medium speed until light and fluffy, about 1 minute. Beat in the egg, 1/2 cup shredded coconut, 1 tablespoon lemon zest, 3 tablespoons lemon juice and the vanilla. In a separate bowl, whisk the flour, baking powder and salt. Reduce the mixer speed to low; gradually beat in the flour mixture until just combined.
  • Drop 1 1/2 tablespoons dough into each mini-muffin cup (do not press the dough in). Bake until the edges of the cookies are lightly browned, 12 to 13 minutes. Transfer the pans to racks and immediately make a 1/2-inch deep indentation in the center of each cookie using the back of a melon baller or measuring spoon. Let cool 3 minutes in the pans, then loosen the cookies with a paring knife and remove to the racks to cool completely.
  • Microwave the white chocolate chips with the cream of coconut in a small microwave-safe bowl in 20-second intervals, stirring, until melted and smooth. Stir in the remaining 1/2 tablespoon lemon zest and 1 tablespoon lemon juice.
  • Put the remaining 1 1/2 cups shredded coconut in a shallow bowl. Dip the top of each cookie in the melted white chocolate, then dip in the coconut to coat. Return coated-side up to the rack. Dip the bottom of a cherry in the melted white chocolate, then place in the indentation of the cookie. (If the melted white chocolate starts to thicken, microwave again to soften.) Let sit until set, about 10 minutes.

CHERRY PIE WITH COCONUT CRUMB TOPPING



Cherry Pie with Coconut Crumb Topping image

Categories     Fruit     Dessert     Bake     Cherry     Coconut     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 15

For topping
1/2 cup unbleached all purpose flour
1/2 cup (packed) golden brown sugar
1/3 cup old-fashioned oats
1/3 cup sweetened flaked coconut
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup (1/2 stick) chilled unsalted butter, cut into small pieces
For pie
Simple Pie Pastry
2 1/2 pounds fresh cherries, pitted
2/3 cup sugar
2 tablespoons fresh lemon juice
2 tablespoons quick-cooking tapioca
1 teaspoon finely grated lemon peel

Steps:

  • Make topping
  • Mix first 6 ingredients in medium bowl. Add butter; rub in with fingertips until mixture resembles coarse meal. Cover and refrigerate.
  • Make pie
  • Roll out pastry between sheets of lightly floured waxed paper to 12-inch round, turning over occasionally and lifting and smoothing paper. Peel off top sheet of paper. Using bottom paper as aid, lift pastry and invert into 9-inch-diameter glass pie dish. Peel off paper. Press pastry gently into dish. Fold overhang under; crimp to form high-standing decorative edge. Chill 15 minutes.
  • Preheat oven to 425°F. Mix remaining ingredients in large bowl. Let stand until cherries release juices, about 10 minutes. Transfer cherry mixture to crust.
  • Bake pie 15 minutes. Reduce oven temperature to 375°F. Transfer pie to baking sheet. Sprinkle topping over pie. Bake until cherries are tender and juices bubble thickly, covering pie loosely with foil if topping browns too quickly, about 50 minutes. Transfer to rack. Cool 30 minutes. Serve warm or at room temperature.

YULETIDE CHERRY COOKIES



Yuletide Cherry Cookies image

Crispy on the outside, these eye-catching cherry-topped cookies are chewy and tender on the inside. They're a big hit whenever I take them to holiday parties or cookie exchanges! -Verna Hofer, Mitchell, South Dakota

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2-1/2 dozen.

Number Of Ingredients 9

1/2 cup butter, softened
3 ounces cream cheese, softened
1/2 cup sugar
1/4 teaspoon almond extract
1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
3/4 cup crushed crisp rice cereal
15 red and/or green maraschino cherries, halved and patted dry

Steps:

  • In a large bowl, cream the butter, cream cheese and sugar. Beat in almond extract. Combine the flour, baking powder and salt; gradually add to the creamed mixture. Cover and refrigerate for 1 hour or until easy to handle., Shape dough into 1-in. balls; roll in crushed cereal. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-15 minutes or until lightly browned. Immediately press a cherry half into the center of each cookie. Remove to wire racks to cool.

Nutrition Facts : Calories 72 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 69mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

LEMON BAR COOKIE CUPS



Lemon Bar Cookie Cups image

Provided by Elyse

Yield 24

Number Of Ingredients 13

2 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter (softened)
1 1/4 cups sugar
1 egg
1 teaspoon vanilla
6 Tablespoons butter (softened)
1 cup sugar
4 eggs (divided)
2/3 cup lemon juice
1 lemon (zest)
2 Tablespoons powdered sugar (for garnish)

Steps:

  • Preheat oven to 375 degrees F.
  • Spray a mini muffin tin with nonstick cooking spray.
  • In a small mixing bowl, combine flour, baking soda, and baking powder; set aside.
  • In a large mixing bowl, cream together butter and sugar until fluffy.
  • Beat in egg and vanilla.
  • Gradually beat in dry ingredients until combined.
  • Roll into 1" sized balls and place in muffin tin.
  • Bake for 8-10 minutes or until golden brown.
  • Press the insides of the cookies down with the backside of a spoon to make an indent for filling; let cool.
  • To make the filling, cream together 6 Tablespoons softened butter with 1 cup sugar.
  • Mix in 2 eggs and just the yolks from the other 2 eggs, and beat until well combined.
  • Add lemon juice and mix until combined, there will still be some lumps.
  • Pour filling mixture into a saucepan over medium heat.
  • Whisk constantly for 5 minutes, or until smooth and thickened.
  • Remove lemon curd from heat and let cool for 2-3 minutes.
  • Carefully spoon a teaspoon of lemon curd into each cookie cup.
  • Top cookie cups with lemon zest of one lemon, and place in fridge for 30 minutes, or until lemon curd has set up.
  • Remove cookie cups from pan using a butter knife and sprinkle with powdered sugar before serving.

COCONUT CHERRY SURPRISE COOKIES



Coconut Cherry Surprise Cookies image

A cookie ball dipped in confectioners' powdered sugar icing, then topped in coconut. Each scrumptious cookie has a hidden maraschino cherry surprise. A great cookie for the holidays.

Provided by Lela

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 1h16m

Yield 36

Number Of Ingredients 13

36 maraschino cherries, drained and juice reserved
½ cup slivered almonds
1 (8 ounce) package shredded coconut
3 drops green food coloring
3 drops red food coloring
1 cup butter, softened
½ cup confectioners' sugar
1 tablespoon water
1 teaspoon almond extract
2 cups all-purpose flour
½ cup quick cooking oats
¼ teaspoon salt
1 (16 ounce) package confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Place drained cherries on a paper towel.
  • Grind slivered almonds in a food processor. Transfer to a bowl.
  • Place coconut in the food processor; grind until finely chopped. Transfer 1 cup to a resealable plastic bag; add 3 drops of green food coloring, seal the bag, and shake. Pour into a bowl. Transfer remaining coconut to a separate resealable plastic bag; add 3 drops of red food coloring. Pour into a separate bowl.
  • Beat butter and 1/2 cup sugar together in a large bowl with an electric mixer until light and fluffy. Beat in water and almond extract.
  • Combine flour, ground almonds, oats, and salt in a bowl. Add flour mixture to butter mixture gradually; dough will be crumbly.
  • Pack 1 tablespoon of dough around each cherry, forming a ball. Place 2 inches apart on the prepared baking sheet.
  • Bake in the preheated oven until bottoms of cookies are lightly browned, 16 to 18 minutes. Cool on a wire rack.
  • Line a baking sheet with waxed paper. Place 16 ounce package sugar in a bowl; mix in enough reserved cherry juice to reach a smooth dipping consistency. Dip the tops of the cooled cookies in the icing and then in the colored coconut. Place on waxed paper until icing is set, about 20 minutes.

Nutrition Facts : Calories 188.7 calories, Carbohydrate 23.9 g, Cholesterol 13.6 mg, Fat 10.1 g, Fiber 1.5 g, Protein 1.7 g, SaturatedFat 6.9 g, Sodium 55.4 mg, Sugar 14.4 g

COCONUT AND CHERRY COOKIES



Coconut and Cherry Cookies image

Chewy and moreish, a treat at teatime.

Provided by qas5saq

Time 30m

Yield Makes Biscuits

Number Of Ingredients 0

Steps:

  • Line baking sheets with non-stick liner or baking parchment
  • Set the oven to gas mark 4 or 180C
  • Tip the butter and sugar into a bowl and beat them together until smooth.
  • Add the beaten egg.
  • Add the coconut to the creamed mixture and then the flour.
  • Mix all the ingredients together to give a smooth, firmish dough.
  • Divide the dough into 16 pieces and roll each piece into a ball. Flatten the balls to about 4-5cm (1 1/2-2in) in diameter and place them on the lined baking sheets. The cookies spread slightly during cooking, so don't place them too close together. Press half a glace cherry on top of each biscuit.
  • Bake the biscuits in the centre of the oven for 15 mins (13 mins in a fan oven) or until they are a light-golden colour.
  • Remove the baking sheet(s) from the oven and leave the biscuits to cool for a few minutes, and then slide them on to a wire rack to cool completely.
  • Storage and freezing tips: The biscuits may be stored in an airtight container for up to 2 days. They can also be packed in a freezer container and frozen for up to 1 month. Allow the biscuits to defrost, and then warm them through in a hot oven to refresh them before serving.

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