Shortcut Coconut-Pecan Chocolate Tassies

  Desserts

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.

Shortcut Coconut-Pecan Chocolate Tassies

Average Rating: 4

TOTAL TIME: Prep: 25 min. Bake: 10 min./batch + cooling
YIELD: about 3 dozen.

Ingredients

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

Instructions

  • 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.

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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