Cherry-Topped Lemon-Coconut Cookie Cups

Its bake-sale season in our town!
The current issue of Food Network magazine featured contest winners for the Food Network and Land O'Lakes bake-sale recipe contest. One of my National Festival of Breads friends told me she had a recipe which would be published there, so I  anxiously awaited the magazine's arrival.
     This recipe from Patrice Hurd of Bemidji, Minnesota is beautiful and delicious! It is no wonder that Patrice won First Place with her entry. I made it with my almost-3 year old granddaughter's help (she licked the butter, sampled the coconut, and ate part of the cherries I had counted out). So with all that help, you know it is also easy! Don't they look like a party ready to happen? I think they will be a best seller at the next bake sale.

Here's the magazine - 2 covers at Barnes & Noble. Patrice's
recipe is the photo on the second cover. 

CHERRY-TOPPED LEMON-COCONUT COOKIE CUPS

Ingredients:

2 sticks unsalted butter, at room temperature

1 ¼ cups sugar

1 large egg, at room temperature

2 cups sweetened shredded coconut

1 ½ tablespoons grated lemon zest, plus ¼ cup lemon juice (from 2 lemons)

1 teaspoon pure vanilla extract

2 14 cups all-purpose flour

2 teaspoons baking powder

¾ teaspoon fine sea salt

¾ cup white chocolate chips

¼ cup cream of coconut

32 maraschino cherries, patted dry

Directions:

1.     Preheat the oven to 375°. Coat 32 mini-muffin cups with cooking spray; set aside.

2.     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, ½ 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.

3.     Drop 1½ teaspoons 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 ½-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.

4.     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 ½ tablespoon lemon zest and 1 tablespoon lemon juice.

5.     Put the remaining 1½ 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.