Debby Maugans' Chocolate Coconut Pecan Tassies are delicious! This variation is made with gluten free ingredients.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Cookies, Dessert
Cuisine: American
Diet: Gluten Free
Servings: 6
Calories: 157kcal
Author: Lois Carter Crawford
Ingredients
1ouncesemi-sweet chocolate chips(divided)
2ouncescream cheese(divided, softened)
1 ½tablespoonsunsalted butter(softened)
1 teaspoonsugar
1tablespoonsugar(use separately)
¼cupgluten free flour(or white flour if you don't need GF)
1 tablespoon gluten free flour(or white flour if you don't need GF)
1teaspoonwell-beaten egg white
½teaspoonvanilla extract
3tablespoonsflaked coconut(unsweetened)
2tablespoonschopped pecanstoasted
Instructions
Position the rack in the center of the oven and preheat the oven to 325F degrees.
Put ½ the chocolate chips in a small bowl and microwave for about 1 minute until just softened. (Time may vary depending on your microwave. I do 30 seconds/30 seconds and stir in between.)
Stir to evenly distribute the heat and make sure the chocolate is melted.
Set aside to cool.
In a deep mixing bowl, place 1 ounce of cream cheese, the butter and 1 teaspoon of sugar.
Add the cooled chocolate and beat until smooth.
Add the flour and beat until combined.
Roll the dough into 6 balls and place in a greased mini muffin tin (Debby says to put them in ungreased tins, but I'm afraid they would stick).
Press the dough into the bottoms and up the sides of the muffin cups.
Set aside.
Clean the mixing bowl.
Place the rest of the cream cheese, sugar, beaten egg white (I used egg substitute) and vanilla in the mixing bowl and beat until smooth.
Stir in coconut and pecans.
Spoon this mixture into the prepared dough cups.
Bake until the filling begins to brown on the top, about 20 minutes (40 for full-size muffin tins).
Remove from oven and cool on a rack.
After they are cool, take a sharp knife and loosen the tassies from the tins and remove them to a separate plate.
While the tassies are baking, melt the remaining chocolate chips in the microwave. I added about a teaspoon of butter to them. Whisk until combined and smooth. (The butter allows you to drizzle the chocolate easier.)
When the tassies are cooled, drizzle each one with a bit of the melted chocolate.