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Carrot fruitcake cookies make is a great way to satiate the sweet cravings on Easter. Learn how to make carrot fruitcake cookies with this recipe.

Coconut Fruitcake Cookies

Easter is a time to rejoice, enjoy and make merry. It is the most important festival for Christians, second to Christmas. The holy festival is celebrated to commemorate Jesus Christ's resurrection from the dead, after He was crucified on Good Friday. This religious occasion is also observed to welcome the spring season after the Lent period. Celebrated with great zeal and enthusiasm, Easter calls in for parties, delicious delicacies, games and get-togethers. For foodie people, Easter is just the right occasion. Various appetizing and scrumptious dishes are prepared on this holiday, cookies being one of them. Coconut fruitcake cookies are simply succulent and tasty. They are stuffed with candied fruit, coconut and pecans, making the small cookies resemble fruitcake. Find the recipe for making coconut fruitcake cookies in the following lines.

How To Make Coconut Fruitcake Cookies

Recipe 1

  • 3 cups Pecans (chopped)
  • 2½ cups Coconut (flaked)
  • 1¼ cups Candied Cherries (chopped)
  • 1¼ cups Candied Pineapple (chopped)
  • 1 cup Dates (chopped)
  • 2 cups Sweetened Condensed Milk
  • Combine pecans, coconut, candied cherries, candied pineapple and dates together in a large mixing bowl.
  • Add in condensed milk and stir well.
  • Line miniature muffin cups with paper.
  • Fill the batter into the cups about two-thirds full.
  • Bake the muffins at 300 °F for 20 to 25 minutes, till they turn golden brown.
  • Cool the cookies for 10 minutes in the pan.
  • Remove cookies from the pan and cool them on waxed paper completely.
  • Keep the cookies in an airtight container for 24 hours and serve henceforth.
Recipe 2

  • 6 cups (about 1½ pounds) Pecans (chopped)
  • 2 cups Cracker Crumbs
  • 1½ cup Raisins
  • 1¼ cups Candied Cherries (chopped)
  • 1¼ cups Candied Pineapple (chopped)
  • 4½ cups Miniature Marshmallows
  • 1/2 cup Evaporated Milk
  • 1/4 cup Butter (cubed)
  • 1½ cups Coconut (flaked)
  • Combine pecans, cracker crumbs, raisins, cherries and pineapple in a large mixing bowl.
  • Mix marshmallows, evaporated milk and butter in a large saucepan.
  • Heat the mixture on low flame and stir constantly until melted.
  • Pour the marshmallow mixture over the pecan mixture. Mix well.
  • Shape the mixture into 1-inch balls.
  • Roll each ball into coconut and serve.