Shortcut Coconut-Pecan Chocolate Tassies Recipe

Shortcut Coconut-Pecan Chocolate Tassies Recipe
Shortcut Coconut-Pecan Chocolate Tassies Recipe photo by Taste of Home
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Shortcut Coconut-Pecan Chocolate Tassies Recipe

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You can garnish these cookies with pecan halves or a couple of chocolate chips before baking, or drizzle with a little melted chocolate after taking them out of the oven. —Deb Villenauve, Krakow, WI
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min./batch + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min./batch + cooling

Ingredients

  • 1 package chocolate cake mix (regular size)
  • 1/2 cup quick-cooking oats
  • 1 large egg, lightly beaten
  • 6 tablespoons butter, melted and cooled slightly
  • 3/4 cup coconut-pecan frosting
  • Pecan halves or melted semisweet chocolate, optional

Directions

Preheat oven to 350°. Mix cake mix and oats; stir in egg and melted butter. Shape mixture into 1-in. balls. Press onto bottom and up sides of greased mini-muffin cups.
Bake just until set, 8-10 minutes. Cool slightly before removing to wire racks; cool completely.
Top each with about 1 teaspoon frosting. If desired, top with pecans or drizzle with melted chocolate. Yield: about 3 dozen.

Test Kitchen tips
  • It’s a little tricky to tell when the cake cups are done baking. When they are “set” they’ll look more matte than glossy.
  • If you love German chocolate cake, you’ll love these little bite-size versions.
  • Originally published as Shortcut Coconut-Pecan Chocolate Tassies in Simple & Delicious December/January 2018

    Nutritional Facts

    1 tassie: 94 calories, 4g fat (2g saturated fat), 10mg cholesterol, 105mg sodium, 13g carbohydrate (8g sugars, 1g fiber), 1g protein.

    • 1 package chocolate cake mix (regular size)
    • 1/2 cup quick-cooking oats
    • 1 large egg, lightly beaten
    • 6 tablespoons butter, melted and cooled slightly
    • 3/4 cup coconut-pecan frosting
    • Pecan halves or melted semisweet chocolate, optional
    1. Preheat oven to 350°. Mix cake mix and oats; stir in egg and melted butter. Shape mixture into 1-in. balls. Press onto bottom and up sides of greased mini-muffin cups.
    2. Bake just until set, 8-10 minutes. Cool slightly before removing to wire racks; cool completely.
    3. Top each with about 1 teaspoon frosting. If desired, top with pecans or drizzle with melted chocolate. Yield: about 3 dozen.

    Test Kitchen tips
  • It’s a little tricky to tell when the cake cups are done baking. When they are “set” they’ll look more matte than glossy.
  • If you love German chocolate cake, you’ll love these little bite-size versions.
  • Originally published as Shortcut Coconut-Pecan Chocolate Tassies in Simple & Delicious December/January 2018

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