Coconut Baskets (Coconut Tassies) Recipe
This is one of my all-time favorite Christmas cookies and the recipe belongs to my childhood friend, Jason’s grandmother. Born in Pennsylvania to Hungarian immigrant parents, Mrs. Suranofsky has always been an amazing cook with the most lavish Christmas dessert buffet you can imagine. My relatives and I make her wonderful recipes year after year and her coconut baskets are always on our Christmas table.
These coconut baskets have a flakey crust with a heavenly lemony coconut center. You really can’t eat just one coconut tassie! They are so good.
Pressing the dough into five dozen baskets takes a little time, but the recipe is easy and the end result is outrageously decadent and delicious. Just remember to bring your cream cheese and butter to room temperature before you make the pastry dough and this will simplify mixing.
These cookies taste fresh for up to three weeks if you keep them sealed in an air-tight container in your refrigerator.
From the Kitchen of Theresa Belso Suranofsky
- 4 cups flour
- 1 lb cream cheese, room temperature
- 1 lb butter, room temperature
- 3 eggs
- 1 ½ cups sugar
- ½ cup melted butter
- 1 tsp vanilla extract
- 4 tsp fresh lemon juice
- 3 ½ oz flaked coconut
Yield: 5 dozen coconut baskets (mini muffin size).
Preheat the oven to 350°.
Blend the flour, cream cheese, and 1 pound of butter with the flat beater of a mixer to make pastry dough. Roll the pastry dough into a ball and cover it with plastic wrap. Refrigerate the dough while you prepare the filling.
In a mixing bowl, blend together the eggs, sugar, melted butter, vanilla, lemon juice, and coconut to make the filling. Pour this filling into a large measuring cup.
Place a small ball of pastry dough in each cup of your ungreased mini muffin pans. Press the dough into the cups to form baskets for the filling.
Pour some of the filling into each cup so that they are slightly more than three-quarters full. Keep mixing the filling in your measuring cup to ensure that each basket gets its share of flaked coconut.
Bake at 350° for about 30 minutes until the pastry shells are light brown and you can lift them out of the pans by inserting a knife along the edge of the shell.
Enjoy these decadent and delicious coconut baskets warm from the oven or at room temperature. Store these Christmas cookies between layers of waxed paper in an airtight food storage container in the refrigerator for up to three weeks. Happy Holidays!