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Piña Colada Rum Cups

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  • Prep Time 35 min
  • Total 1 hr 25 min
  • Servings 36
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Take a trip to the tropics with the sunny flavors of these bite-size morsels. These delicious, creamy cups will be a welcomed addition to any gathering.
By Betty Crocker Kitchens
Updated Oct 26, 2023
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Ingredients

Cookie Cups

Filling

  • 3 cups powdered sugar
  • 1/3 cup butter, softened
  • 1/8 teaspoon rum extract
  • 1 to 2 tablespoons milk
  • 1 can (8 oz) crushed pineapple, drained, patted dry
  • 2 tablespoons shredded coconut, toasted

Steps

  •  
    1
    Heat oven to 375°F. In large bowl, mix all cookie cups ingredients with spoon until soft dough forms.
  •  
    2
    Shape dough into 36 (1 1/4-inch) balls. Place 1 ball in each ungreased mini muffin cup. Press indentation in center of each with end of wooden spoon.
  •  
    3
    Bake 8 to 10 minutes or until light golden brown. Immediately repeat indentation into center of each cookie with end of clean wooden spoon to create 1-inch opening, cleaning off end with paper towel when needed. Run knife around edges of cookie cups to loosen. Cool in pans 10 minutes. Remove to cooling rack. Cool completely, at least 30 minutes.
  •  
    4
    In large bowl, beat powdered sugar and 1/3 cup butter with electric mixer on low speed until well blended. Add 1/8 teaspoon rum extract and 1 tablespoon milk; beat until smooth and spreadable, adding additional milk, 1 teaspoon at a time, if needed for desired consistency. Stir in pineapple.
  •  
    5
    Spoon about 2 teaspoons filling into each cookie cup. Sprinkle with coconut. Store on plate in refrigerator, loosely covered with plastic wrap.

Tips from the Betty Crocker Kitchens

  • tip 1
    To toast coconut, heat oven to 350°F. Spread coconut in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown.
  • tip 2
    Make and bake the cookie cups. Place cooled unfilled cups in plastic storage container or resealable freezer plastic bag; keep frozen up to 2 months. Thaw at room temperature about 30 minutes or until completely thawed. Fill as directed.
  • tip 3
    Store cookie cups in airtight container in refrigerator up to 2 days.

Nutrition

140 Calories, 5g Total Fat, 1g Protein, 23g Total Carbohydrate, 17g Sugars

Nutrition Facts

Serving Size: 1 Cookie Cup
Calories
140
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
3g
16%
Trans Fat
0g
Cholesterol
15mg
6%
Sodium
75mg
3%
Potassium
10mg
0%
Total Carbohydrate
23g
8%
Dietary Fiber
0g
0%
Sugars
17g
Protein
1g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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