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Calypso Cups

Total Time

Prep: 30 min. + chilling Bake: 15 min./batch + cooling


4 dozen

These cup-shaped cookies go over great at any occasion. I like to tint the frosting to coordinate with the event. —Lorraine Kaczmarek, Steubenville, Ohio
Calypso Cups Recipe photo by Taste of Home


  • 1 cup butter, softened
  • 6 ounces cream cheese, softened
  • 2 cups all-purpose flour
  • 1 large egg, room temperature, lightly beaten
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup sugar
  • 1-1/2 teaspoons cornstarch
  • 2 cups confectioners' sugar
  • 1/2 cup shortening
  • 1 teaspoon vanilla extract
  • 3 to 5 tablespoons 2% milk
  • Chopped walnuts, optional


  1. In a large bowl, beat butter and cream cheese until smooth. Gradually beat in flour. Refrigerate, covered, 1 hour or until firm enough to shape.
  2. Preheat oven to 350°. Shape dough into 1-in. balls; place in greased mini-muffin cups. Press evenly onto bottoms and up the sides of cups.
  3. In a small bowl, mix filling ingredients; spoon into cups. Bake 15-20 minutes or until edges are light brown. Cool completely in pans on wire racks.
  4. For frosting, beat confectioners' sugar, shortening, vanilla and enough milk to reach desired consistency. Remove cups from pans. Top with frosting. If desired, sprinkle with walnuts and additional coconut.

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