Coconut Tea Cakes

Makes about 21/2 dozen tea cakes.

Coconut Tea Cakes
Yield: 3 dozen Bake 350°F 20 mins


  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 2 eggs
  • 1/4 teaspoon coconut flavoring
  • 3 cups unsweetened coconut flakes
  • Candied cherries (optional)

Make It

1. Heat oven to 350 degrees F. Lightly grease baking cup pans (you need 36 1-1/4-inch aluminum foil baking cups total).

2. Mix together flour, baking powder and salt in bowl.

3. Beat butter, sugars, eggs and coconut flavoring in bowl until fluffy and smooth. Stir in flour mixture until blended. Stir in 1 cup coconut flakes.

4. Divide dough among baking cups; sprinkle with remaining 2 cups coconut flakes, dividing equally among cups. Top with cherries, if desired.

5. Bake in 350 degrees F oven for 20 minutes, or until lightly golden. Tent with foil. Bake 5 minutes more. Cool on wire rack. Store in airtight container.