Coconut Baskets For Your Christmas Cookie Collection

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Coconut Baskets (Coconut Tassies) Recipe

Coconut Tassies For Your Christmas Cookie Collection

Coconut Tassies
For Your Christmas Cookie Collection

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.


Pastry Shells Prepared For Coconut Baskets Recipe

Pastry Shells Prepared
For Coconut Baskets Recipe

Coconut Baskets
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°.

These Pastry Shells Are Filled And Ready To Bake For Coconut Tassies Recipe

These Pastry Shells Are Filled And Ready To Bake For Coconut Tassies Recipe

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!

Heavenly Lemony Coconut Baskets

Heavenly Lemony Coconut Baskets

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7 comments
Amy
Amy

This is a yummy recipe & I book marked it.Found via 'Anything goes'linky party.. Would like to invite you to join with Midweek Fiesta @every Wednesday

Mindie
Mindie

These sound so good and unlike any cookie I have tried. Thanks for sharing at Bacon Time. Have a blessed Christmas.

Miz Helen
Miz Helen

I can't wait to try these Coconut Baskets, we just love coconut pie so I know we would love these. Hope you are having a great week and thanks so much for sharing with Full Plate Thursday. Come Back Soon! Miz Helen

JDaniel4's Mom
JDaniel4's Mom

These look delicious! Please link this post to my Christmas Traditions link up in the Recipe section! It starts today!

At Home with Rebecka
At Home with Rebecka

Heavenly Lemony Coconut Baskets...YUM! These look soft and delectable! I'm having so much fun making all these new recipes for the holidays! Thank you for linking to my Christmas Cookie Exchange Linky Party! These will be on my baking list of cookies this week.