Coconut-Fudge Cups
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup butter or margarine — softened
1 (3 ounce) package cream cheese — softened
3/4 cup all-purpose flour
1/4 cup powdered sugar
2 tablespoons baking cocoa
1/2 teaspoon vanilla
Coconut-Fudge Filling — (recipe follows)
COCONUT FUDGE FILLING
2/3 cup sugar
2/3 cup flaked coconut
1/3 cup baking cocoa
2 tablespoons butter or margarine — softened
1 egg
Heat oven to 350º. Beat butter and cream cheese in large bowl with
electric mixer on medium speed, or mix with spoon. Stir in remaining
ingredients except Coconut-Fudge Filling.
Shape dough into 1-inch balls. Press each ball in bottom and up side of
each of 24 small ungreased muffin cups, 1 3/4 × 1 inch. Prepare
Coconut-Fudge Filling. 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 from muffin
cups to wire rack.
COCONUT FUDGE FILLING:
Mix all ingredients until spreadable.
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