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Shortcut Coconut-Pecan Chocolate Tassies

4.3 | 3 Reviews
Total Time:Prep: 25 min. Bake: 10 min./batch + cooling

By Taste Of Home Editorial Team

Recipe by deb villenauve, Krakow, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 16, 2023

You can garnish these cookies with pecan halves or a couple of chocolate chips before baking, or drizzle with a little melted chocolate after taking them out of the oven. —Deb Villenauve, Krakow, Wisconsin


Test Kitchen tips
  • It’s a little tricky to tell when the cake cups are done baking. When they are “set” they’ll look more matte than glossy.
  • If you love German chocolate cake, you’ll love these little bite-sized versions.
    • TEST KITCHEN APPROVED

    Shortcut Coconut-Pecan Chocolate Tassies

    Contest Winner
    4.3 | 3 Reviews Add your review
    Yield:about 3 dozen
    Prep:25 min
    Cook:10 min
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    Ingredients

    • 1 package chocolate cake mix (regular size)
    • 1/2 cup quick-cooking oats
    • 1 large egg, room temperature, lightly beaten
    • 6 tablespoons butter, melted and cooled slightly
    • 3/4 cup coconut-pecan frosting
    • Optional: Pecan halves or melted semisweet chocolate
    Text Ingredients
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    Directions

    1. Preheat oven to 350°. Mix cake mix and oats; stir in egg and melted butter. Shape mixture into 1-in. balls. Press onto bottoms and up sides of 36 greased mini muffin cups.
    2. Bake just until set, 8-10 minutes. Cool slightly before removing to wire racks; cool completely.
    3. Top each with about 1 teaspoon frosting. If desired, top with pecans or drizzle with melted chocolate.

    Nutrition Facts

    1 tassie: 94 calories, 4g fat (2g saturated fat), 10mg cholesterol, 105mg sodium, 13g carbohydrate (8g sugars, 1g fiber), 1g protein.
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