Cookie Cups with Tropical Fruit Filling

Cookie Cups with Tropical Fruit Filling




Although I made this recipe and originally wrote this post on December 17, I have been saving it for a day that I felt it was appropriate to talk about tropical fruit and toasted coconut.  Since spring has officially begun (and it’s been over three months since I made the recipe), I thought that it was about time to address the subject at hand.



Cookie cups!!  Using my 2-ingredient cookie recipe, I made simple cookie cups and filled them with…


Tropical fruit!  Yum!  These cookie cups make a great, snack for a warm day when you are just feeling summer-y!


Cookie Cups with Tropical Fruit Filling

Ingredients (for one snack-size serving–this recipe can easily be multiplied):

  • 1/4 cup oats, ground into a course flour
  • 1/4 banana
  • 1/8 tsp. vanilla
  • 1/4 cup frozen fruit
  • toasted coconut (optional)


  • Preheat oven to 350 degrees Fahrenheit and lightly spray mini muffin tin with nonstick spray.
  • In a food processor, combine ground oats, banana, and vanilla until dough forms.
  • Divide dough into four equal balls and place in prepared muffin tin.
  • Press dough to the sides of the tin to form cups.
  • Bake for five minutes.
  • In a food processor, puree 1/4 cup frozen tropical fruit.
  • Once the cookie cups have finished cooking, remove them from the pan and fill with fruit mixture.  Top with toasted coconut, if desired.
  • Eat and enjoy.


Happy Fiesta Friday!


10 thoughts on “Cookie Cups with Tropical Fruit Filling

  1. These look so tasty. Personally, I cannot wait until it’s time to enjoy mangoes again, that is my favorite tropical fruit. I love how you combined these tropical fruits with a dessert- cookie cup. Happy FF, and have a wonderful weekend!


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