Coconut-Almond Cookie Cups with Raspberries

Preparation:  20 min. Cooking: 15 min. Total: 35 min.
Recipe photo
  • 3 tsp butter , softened for cookie sheet
  • 3 tsp flour , for cookie sheet
  • 1 egg whites , room temperature
  • 4 Tbsp superfine sugar
  • 3 tsp flour
  • 7/8 pinch salt
  • 3 Tbsp unsalted butter , melted then cooled
  • 1/4 Cup sliced almonds
  • 4 Tbsp sweetened shredded coconut , lightly packed
  • 2 Cup raspberries , quartered or halved
  • 3 tsp sugar
  • 6 Fl Oz whipped cream , or raspberry ricotta dip, strawberry
Pre-heat oven to 325 ℉. Butter the cookie sheet thoroughly with soft butter. Flour the sheet and tap out excess. Set aside.

Put the egg white in a mixing bowl and beat it with a fork until frothy. Add the sugar and mix in well. Stir in the flour and a pinch of salt. Stir in the melted, cooked butter and incorporate. Stir in the almonds and the coconut and incorporate well.

Drop a generous tablespoon of cookie mixture onto the cookie sheet and gently spread it out into a 4 inch circle with the back of a fork. Continue in this same manner five more times separating the cookie circles by 2 inch.

Bake the cookies in a pre-heated 325 degree oven for 12-14 minutes. The cookies are done when golden, but still have some white splotches. Immediately lift each cookie with a spatula and turn it over onto the back of an upside down coffee cup. Cool completely. Set aside until ready to serve or store three days in an air-tight container.

To Serve: Gently stir cut strawberries with the sugar. Cover and let sit at least 15 minutes to juice. (Raspberries do not get this treatment.) Spoon the strawberry whipped cream or raspberry ricotta dip into the cookie cups and top with the berries. Serve.
Calories
190 Cal
Fat
13 g
Carbs
17 g
Protein
2.9 g
Fiber
3.7 g
Sugar
10 g
Cholesterol
26 mg
Sodium
93 mg


Nutrients

Fiber     3.7 g
Fat     13 g
Sugar     10 g
Carbs     17 g
Protein     2.9 g
Calories     190 Cal

Fats

Fat, Poly     1.1 g
Fat, Mono     4.1 g
Fat, Sat     7 g
Fat, Trans     0 g
Fat, Percent     62 %

Vitamins

Vitamin, K     4 mcg     3.3 %
Vitamin, A     300 IU     10 %
Vitamin, B12     0 mcg     1.8 %
Niacin     0.6 mg     3.8 %
Riboflavin     0.1 mg     8.8 %
Vitamin, C     11 mg     12 %
Vitamin, D     1.3 IU     0.2 %
Vitamin, B6     0 mg     2.2 %
Vitamin, E     2 mg     13 %
Panto, Acid     0.2 mg     4.4 %
Choline     12 mg     2.1 %
Thiamin     0 mg     4 %

Minerals

Calcium     35 mcg     3.5 %
Phosphorus     53 mg     7.5 %
Magnesium     27 mg     6.4 %
Copper     0.1 mcg     12 %
Fluoride     0.5 mcg     13 %
Zinc     0.4 mg     3.7 %
Cholesterol     26 mg     0.1 %
Sodium     93 mg     6.2 %
Selenium     3 mcg     5.5 %
Manganese     0.4 mg     6.3 %
Potassium     140 mg     2.9 %
Iron     0.7 mg     8.2 %