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Mini Coconut Shortbread Cups

These are individual tarts which are great for dessert.

Photo of Mini Coconut Shortbread Cups

INGREDIENTS:

1/3 cup butter or margarine, softened
2 tablespoons granulated sugar
2 tablespoons raw sugar
2/3 cup all-purpose flour
1/2 cup shredded coconut, coarsely chopped
suggestions below frozen DOLE® Fruit fillings

DIRECTIONS:

  1. Preheat oven to 350ºF.  Spray 18 mini-muffin cups with non-stick cooking spray.
  2. Stir together butter and sugars in medium bowl.  Add flour and coconut, mixing well to form soft dough.
  3. Shape into a roll on lightly floured surface.  Cut into 18 pieces.
  4. Form each piece of dough into 2-inch circle with floured fingertips, pressing each into prepared muffin cups.
  5. Bake 10 to 15 minutes or until cups are set and lightly brown.  Cool briefly.  Loosen around edges; remove and cool.
  6. Fruit Filling Suggestions:

    DOLE Chef-Ready Cuts Mango Cubes, partially thawed, garnished with toasted coconut.

    DOLE Chef-Ready Cuts Diced Strawberries, partially thawed, garnished with balsamic glaze.

    DOLE Chef-Ready Cuts Pineapple Cubes, partially thawed, garnished with fresh thyme leaves

    DOLE Fresh Frozen Blueberries, partially thawed, garnished with lemon zest.
Fruit pairings tout 2018
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