For the past few days, I’ve had a huge sweet craving, much stronger than ordinary. And I realize that there’s only so much chocolate that I can consume before it gets too unhealthy. So after dinner, I wanted a small dessert that wasn’t over the top. I wanted to originally bake a cake, but didn’t want to go through the trouble of icing it. So the next best thing, mini cake bites, mini coconut cake bites to be exact! There’s been a craze lately for cake pops, so these are my version, minus the popsicle stick.
Serving Size: 2 dozen
Cook Time: 15 minutes
2 sticks unsalted butter, softened
1/4 cup confectioner’s sugar, plus 1 cup for dusting
2 cups all-purpose flour
1/4 teaspoon salt
2 1/2 cups sweetened finely shredded coconut, plus 1 cup for dusting
Preheat oven to 350 degrees.
In the bowl of an electric mixer, cream butter with 1/4 cup confectioner’s sugar until fluffy. Mix in flour and salt until they’re just combined. Stir in 2 1/2 cups coconut.
Roll dough into golf ball size balls; place 2 inches apart on a baking sheet lined with parchment paper. Bake until just starting to brown, 15 to 17 minutes. Roll the warm cookies in confectioner’s sugar and in coconut; let cool completely before serving.