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Coconut Fruitcake Cookies

By: Jolene Davis 
"Brimming with candied fruit, coconut and pecans, these sweet morsels resemble fruitcakes. My grandmother would bake and serve the cookies in decorated miniature paper or foil muffin liners, and I have carried on the tradition."

This Kitchen Approved Recipe has an average star rating of 5.0 Rate/Review | Read Reviews (2)

287 Saves

Prep Time:
10 Min
Cook Time:
20 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 48 servings
 

Ingredients

  • 3 cups chopped pecans
  • 2 1/2 cups flaked coconut
  • 1 1/4 cups chopped candied cherries
  • 1 1/4 cups chopped candied pineapple
  • 1 cup chopped dates
  • 2 cups sweetened condensed milk

Directions

  1. In a bowl, combine the first five ingredients. Stir in milk. Fill paper-lined miniature muffin cups two-thirds full. Bake at 300 degrees F for 20-25 minutes or until brown. Cool for 10 minutes before removing from pans to waxed paper to cool completely. Let stand for 24 hours in an airtight container at room temperature before serving.
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The reviewer gave this recipe 5 stars. This recipe averages a 5.0 star rating.
Reviewed on Dec. 19, 2008 by KELLY82   view full review
Love these! I was a little skeptical because after they cooled, they broke into little pieces...
The reviewer gave this recipe 5 stars. This recipe averages a 5.0 star rating.
Reviewed on Dec. 2, 2011 by ANGELA610   view full review
I would award these more stars if I could. They are perfect little bites of fruitcake. Try...

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