Ingredients
for cookie cups
butter 1 cup
brown sugar 1 cup
sugar 1/2 cup
eggs 2
vanilla 1 tsp
all purpose flour 2 1/2 cups
baking pdr 1 tsp
cinnamon pdr 1/2 tsp
salt 1/2 tsp
cooking spray as needed
For filling
cream cheese 250 gm
icing sugar 2 cups
pineapple juice 1 tbsp
toasted, sweetened coconut flakes 1 cup
whipped cream 1 cup
pineapple wedges as needed
cherries as needed
Preparations
Preheat the oven to 180 degrees Celsius. Grease 2 muffin tins with cooking spray. In a large mixing bowl, beat butter with sugars, brown and granulated, until light and fluffy. Add eggs, vanilla and mix until evenly combined. Add flour, baking powder, cinnamon, salt and stir until just combined.
Using a medium ice cream scoop, scoop the dough into muffin tins and press down with a spoon. Bake until the cookie cups are golden and set, about 15-20 minutes.
While the cookies are still warm, turn them into cups. Spray the bottom of a small shot glass with cooking spray and press into the centre of each cookie. Let it cool in the pan for 15 minutes and transfer to wire cooling racks to cool completely.
Open the pineapple can and drain the juice into a bowl. In a large bowl, using a hand mixer, beat cream cheese, icing sugar, pineapple juice until smooth. Fold in toasted coconut.
Scoop the cream cheese filling into the cookie cups, dollop whipped cream on top and garnish each cookie cup with toasted coconut, a pineapple wedge and a cherry.
Note: For making the toasted coconut. Scrape a fresh coconut and dry it on medium heat in a pan. When the water content is minimal, add sugar to make it sweet and dry. Keep on a low flame after adding sugar and stir often. As soon as the coconut changes colour, turn off the flame and keep stirring until crisp and dry.
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