On your most frustrating days, having a decadent treat available right at your finger tips is always nice. This week, I’ve been experiencing issues with my blog, which is extremely frustrating because I have limited knowledge of how to fix it and my hosting company keeps telling me to contact my web developer…except I don’t have one! (Yet.) You can rest assured that in the last three days that I’ve been battling against my website problems, I have been in need of something to take the edge off… and that’s where these coffee bites came in extremely handy. Stored in the freezer, they came to my rescue and offered me the perfect bite I needed to help me relax. 🙂
These are also fitting for any party where you want to serve a few miniature sized desserts. Because of the espresso, they complement just about any other sweet fare. Plate them on a cake pedestal for an attractive presentation, where they are easily snatched up by fingers, no serving utensils needed. And, as always, the best part is how simple they are to prepare!
Frozen Coconut Coffee Bites
- 1 1/2 teaspoon instant espresso powder (or 2 teaspoons instant coffee granules)
- 2 1/2 Tablespoons boiling water
- 4 Tablespoons unsalted butter
- 1 cup sweetened coconut flakes
- 2 Tablespoons graham cracker crumbs
- 5 ounces cream cheese , softened
- 5 Tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 1/2 teaspoon pure vanilla extract
Line 24 miniature muffin tins with mini baking cups; set aside. Dissolve the espresso powder in the boiling water; set aside.
To prepare the crust, melt the butter in a medium non-stick skillet over medium-low heat. When bubbling, stir in the coconut and cook until toasted and golden brown. Remove from the heat and stir in the graham crackers.
Using a 1-teaspoon measuring spoon, scoop the crust mixture into each muffin cup; pressing firmly to pack. (You will use about half of the crust mix at this time.) Place the muffin tins in the freezer while you prepare the filling, and keep the remaining crust mixture at room temperature.
Meanwhile, prepare the filling. In a medium bowl, beat the cream cheese until smooth and creamy. Add the sugar, cinnamon and salt and beat until well blended. Mix in the vanilla and espresso.
Remove the muffin tins from the freezer. Evenly spoon the filling into each crust-filled muffin cup. Top with a pinch of remaining crust mixture (toasted coconut), using your fingertip to lightly press topping into filling. Freeze for 2 hours, until firm.
Source: Slightly adapted from Better Homes and Garden Magazine, December 2011 Issue