Choco-Coconut-Almond Cookie Cups

(18)
  6 reviews
  • 10|min prep time
  • 1|hr|5|min total time
  • 5 ingredients
  • 24 servings

1
roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
2/3
cup ground almonds
1
package (12 oz) miniature dark-chocolate covered coconut candy bars (24 bars), unwrapped
1/2
cup slivered almonds, lightly toasted, coarsely chopped
1
to 2 teaspoons powdered sugar

Directions

  1. 1 Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.
  2. 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.
  3. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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