Taste of Home
Shortcut Coconut-Pecan Chocolate Tassies
TOTAL TIME: Prep: 25 min. Bake: 10 min./batch + cooling
YIELD: about 3 dozen.
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, Wisconsin
Ingredients
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1 package chocolate cake mix (regular size)
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1/2 cup quick-cooking oats
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1 large egg, room temperature, lightly beaten
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6 tablespoons butter, melted and cooled slightly
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3/4 cup coconut-pecan frosting
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Optional: Pecan halves or melted semisweet chocolate
Directions
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1.
Preheat oven to 350°. Mix cake mix and oats; stir in egg and melted butter. Shape mixture into 1-in. balls. Press onto bottoms and up sides of 36 greased mini muffin cups.
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2.
Bake just until set, 8-10 minutes. Cool slightly before removing to wire racks; cool completely.
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3.
Top each with about 1 teaspoon frosting. If desired, top with pecans or drizzle with melted chocolate.
Nutrition Facts
1 tassie: 94 calories, 4g fat (2g saturated fat), 10mg cholesterol, 105mg sodium, 13g carbohydrate (8g sugars, 1g fiber), 1g protein.
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