Sometimes you need a small dessert for a little something
sweet after a large meal. Sometimes you need a small dessert because you’re
trying to watch your weight. And let’s be honest, sometimes you need a small
dessert because there are ten other Christmas cookies you want to try and you
have no intentions of missing out on any of them!
Whatever your reason, these chocolate coconut bites are the
perfect two-bite dessert. Because they’re kept frozen, you can make them now
and serve them in two weeks. Or you can make them now and hoard them in your
freezer for when that snack craving hits. They can sit at room temperature for
about 30 minutes, but after that they start to melt and are difficult to remove
from their paper cups. If you love coconut, coffee, and chocolate, these are
for you!
One Year Ago: Slow Cooker Tequila Turkey Chili
Two Years Ago: Pumpkin Oatmeal Cookies with White Chocolate and Cranberries
Three Years Ago: Pumpkin Cheesecake Spice Bars
Frozen Coconut Coffee Bites
from Better Homes and Gardens December 2011
Ingredients:
-2 tsp instant coffee powder (or 1 1/2 tsp instant espresso powder)
-2 1/2 tbsp boiling water
-1/2 stick (2 oz) unsalted butter
-1 cup sweetened shredded coconut
-2 tbsp graham cracker crumbs
-5 oz cream cheese, softened
-5 tbsp sugar
-1/2 tsp ground cinnamon
-pinch of salt
-1/2 tsp pure vanilla extract
Directions:
1. Line a 24 cup mini muffin tin with paper liners and set aside. Dissolve coffee or espresso powder in boiling water and set aside.
2. Melt butter in a nonstick skillet over medium-low heat. Once butter is melted and begins to bubble, add coconut. Stir, cooking until coconut is toasted. Stir in graham cracker crumbs and remove from heat.
3. Spoon 1 tbsp of crust mixture into each of the muffin cups, pressing firmly to pack. Place muffin tin in the freezer while you prepare the filling (keep the remaining crust mixture at room temperature).
4. Beat cream cheese until smooth and creamy. Add sugar, cinnamon, salt, and vanilla, beating to combine. Beat in espresso/coffee.
5. Evenly spoon filling into the crust in the muffin cups. Top with a pinch of remaining crust mixture. Return pan to freezer to freeze until firm. Store in an airtight container in the freezer until ready to serve.
