Chocolate Coconutty Cookie Bites are one big chocolate and coconut party on top of a sugar cookie.
Celebrating the holidays with activities in the kitchen is always a good idea—especially when there’s cookie dough involved. And chocolate!
Although my kids are little bit older, they’re never too old to enjoy the fun of decorating holiday cookies. We made a batch of Chocolate Coconutty Cookie Bites, using Pillsbury Sugar Cookie Dough, melted chocolate and toasted coconut. As our two have grown, it’s been such a treat to have them helpful and able in the kitchen. So any chance to get their assistance in the kitchen doesn’t go missed these days. Plus it’s makes for good family time during the busy holidays too!
While I melted chocolate and toasted coconut, they began making balls with Pillsbury Sugar Cookie Dough. Each cookie dough ball was then placed in a mini-muffin tin cup and baked, creating small little muffin shaped cookies, or “cookie cups.” Once cooled, each “cookie cup” was dipped in melted semi-sweet chocolate, and then topped with the toasted coconut. YUM! I think toasted coconut is one of the most magical things on Earth, and so very perfect for the holidays!
These Chocolate Coconutty Cookie Bites are so simple, and something a little more special for the holidays.
The fun folks at Pillsbury invited me along with several bloggers to create some great new cookie recipes for the holidays. You’ll find Chocolate Coconutty Cookie Bites and many other great (and easy!) recipes for the holidays in the Pillsbury Holiday Recipe Collection over SeriousEats.
- 16.5 ounce Pillsbury Sugar Cookie Dough
- 8 ounces semi-sweet chocolate chips, melted according to package directions
- 1 cup sweetened shredded coconut, toasted
- Preheat oven to 350°F.
- Grease or spray mini-muffin tin with cooking spray.
- Form 48 cookie dough balls, about ¾" round each, and place each in a mini-muffin cup.
- Bake at 350°F for 15-17 minutes.
- Let cool about 2-3 minutes, then using the edge if a knife, gently slide tip around each "cookie cup" to release from muffin tin. Place on cooling rack to finish cooling.
- Once cool, dip each "cookie cup" top in chocolate, letting excess drip.
- Before chocolate hardens, top with toasted coconut.