Coconut Fruitcake Cookies Recipe
Coconut Fruitcake Cookies Recipe photo by Taste of Home

Coconut Fruitcake Cookies Recipe

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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.
TOTAL TIME: Prep: 10 min. Bake: 20 min. + standing
MAKES:48 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Bake: 20 min. + standing
MAKES: 48 servings


  • 3 cups chopped pecans
  • 2-1/2 cups flaked coconut
  • 1-1/4 cups chopped candied cherries
  • 1-1/4 cups chopped candied pineapple
  • 1 cup chopped dates
  • 2 cups sweetened condensed milk

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.


  1. In a large bowl, combine the first five ingredients. Stir in milk. Fill paper-lined miniature muffin cups two-thirds full.
  2. Bake at 300° for 20-25 minutes or until brown. Cool for 10 minutes before removing from pans to wire racks to cool completely. Let stand for 24 hours in an airtight container at room temperature before serving. Yield: 8 dozen.
Originally published as Coconut Fruitcake Cookies in Country Woman Christmas Annual 2002, p34

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Reviewed Jun. 10, 2011

"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:"

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