Coconut Fudge Cups

And yet again, I let nearly two months go by without posting. I really have no excuse as I have at least 5 posts in draft. Suffice it to say, I’m probably never going to be one of those bloggers who has well-timed holiday recipes posted in the weeks preceding the Big Day. I’m a cook at the last minute, post it later type of girl!

Take this recipe here. It is in fact a Christmas cookie recipe, and I am posting it a week before Christmas! But don’t be fooled. I am not that prepared. I am still making my grocery lists for this year’s baking. I made THESE particular Christmas cookies LAST year. Probably on the 23rd because that’s the earliest baking I did last Christmas.

So just in case you’re like me and still planning your Christmas baking for this weekend or next week, I present you: Coconut Fudge Cups! These were really good, but they felt really labor intensive. Could be because I was trying to take pictures at the same time, triple checking the recipe, and anticipating many many more hours of baking ahead of me. The resulting cookies were worth it though as I will (hopefully) be making these again this year. I might even go crazy and make more than one batch!

Then again, I might be so tired from grocery store list making that I don’t make anything at all. 😉

Coconut Fudge Cup Ingredients

You’ll need: Butter or margarine, cream cheese, flour, powdered sugar, unsweetened baking cocoa, vanilla, sugar, coconut, egg, {chocolate chips, whipping cream, green/red food coloring}- optional for garnish

1/4 cup butter

In a large bowl, place 1/4 cup butter or margarine

3 oz. cream cheese

Add 3 ounces of cream cheese

Cream cheese and butter

Beat together with an electric mixer on medium speed.

3/4 cup flour

Add 3/4 cup flour

1/4 cup powdered sugar

1/4 cup powdered sugar

2 tbs cocoa

2 tablespoons cocoa

1/2 tsp vanilla

and 1/2 teaspoon vanilla

Mixed up dough

Stir to combine.

24 dough balls

Roll the dough into 24 one inch balls and place into ungreased mini muffin cups.

Finished cups

Press the dough into bottom and up the sides of each cup and set aside.

2/3 cup sugar

For the filling, combine 2/3 cup of granulated sugar

2/3 cup coconut

2/3 cup of coconut


1/3 cup cocoa


2 Tablespoons of softened butter or margarine


and one egg.

Mixed up filling

Mix until the filling is spreadable.

Filling in cups

Spoon about 2 teaspoons of filing into each cup.

Out of the oven

Bake at 350 degrees for 18 to 20 minutes, or until almost no indentation remains when filling is touched lightly. Cool slightly.

On the rack

Remove to wire cooling rack. If you’d like, you can be done at this point. Or you can continue on and add the garnish.

Drop food coloring

Put 1/4 cup of coconut into a small resealable bag, and add a few drops of red or green food coloring.

Colored Coconut

Shake the bag to distribute the color.

1/4 cup chocolate chips

Meanwhile, put 1/4 cup chocolate chips into a small microwavable container.

2 tsp whipping cream

Add 2 teaspoons of whipping cream. Microwave on high for 30 seconds, and stir until smooth.

Coconut Fudge Cups

Frost the top of the coconut cups with the chocolate, and sprinkle on the red or green coconut.

Coconut Fudge Cups


Coconut Fudge Cups
Source: ? I made these a year ago and can’t find which holiday baking magazine I took them out of… I want to say Betty Crocker, but could be wrong.

Cookie Ingredients
1/4 cup butter or margarine, softened
1 (3 oz.) pkg cream cheese, softened.
3/4 c. all purpose flour
1/4 c. powdered sugar
2 T. unsweetened baking cocoa
1/2 t. vanilla

Coconut Fudge Filling
2/3 c. granulated sugar
2/3 c. flaked coconut
1/3 c. unsweetened baking cocoa
2 T. butter or margarine, softened
1 egg

Garnish, if desired
1/4 c. semisweet chocolate chips
2 t. whipping cream
1/2 c. flaked coconut
green and red food coloring

Heat oven to 350. In large bowl, beat butter and cream cheese with electric mixer on medium speed, or mix with spoon. Stir in remaining cookie ingredients.
Shape dough into 24 1-inch balls. Press 1 ball into bottom and up side of each of 24 ungreased mini muffin cups. Mix filling ingredients until spreadable. Spoon about 2 teaspoons filling into each cup.
Bake 18 to 20 minutes or until almost no indentation remains when filling is touched lightly. Cool slightly; carefully remove muffin cups to cooling rack.
In 1 cup microwaveable cup, microwave chocolate chips and whipping cream on high 30 seconds, stir until smooth. Frost tops of fudge cups with chocolate.
In small resealable plastic bag, toss 1/4 cup coconut with red food color, or green food color. Garnish each fudge cup with red or green coconut.

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