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Brimming with candied fruit, coconut and pecans, these sweet morsels resemble fruitcakes. My grandmother would bake and serve the cookies in decorated miniature paper or foil muffin liners, and I have carried on the tradition.
This recipe is:
Quick
Nutritional Facts 1 serving (2 each) equals 151 calories, 8 g fat (3 g saturated fat), 4 mg cholesterol, 34 mg sodium, 19 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Coconut Fruitcake Cookies in Country Woman Christmas Annual 2002, p34
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Reviewed on Jun. 10, 2011 by madhuram
These are ridiculously simple to make and taste great. I made it for a big party and it was a super duper hit. The next time I bake these, I'm thinking of baking them as cookies on a cookie sheet lined with parchment paper and then serving them in mini muffin liners because it takes about 15-16 hours minimum to remove the cookie from the liner if it is baked in it. Or else we should try spraying the liners with non-stick cooking spray and then bake it. I have blogged about this here:http://www.egglesscooking.com/2011/05/27/fruitcake-coconut-cookies/
These are ridiculously simple to make and taste great. I made it for a big party and it was a super duper hit. The next time I bake these, I'm thinking of baking them as cookies on a cookie sheet lined with parchment paper and then serving them in mini muffin liners because it takes about 15-16 hours minimum to remove the cookie from the liner if it is baked in it. Or else we should try spraying the liners with non-stick cooking spray and then bake it. I have blogged about this here:
http://www.egglesscooking.com/2011/05/27/fruitcake-coconut-cookies/
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