Robin’s Nest Cookie Cannoli Cups

Robin’s Nest Cookie Cannoli Cups

Classic cannoli cream is painted a springtime shade in these miniature cookie cups.


18 cookie cups


Cannoli Cream

  • 2 cups (16 oz) whole milk ricotta cheese
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup mini chocolate chips
  • 1 cup C&H® Confectioners Sugar
  • sky blue gel food coloring

Brown Sugar Cookie Cups

  • 3 cups cake flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground ginger
  • 3/4 cup (1 1/2 sticks) butter, room temperature
  • 1 cup firmly packed C&H® Dark Brown Sugar
  • 2 teaspoons vanilla extract
  • 1 large egg

Toasted Coconut

  • 1 cup sweetened coconut flakes
  • chocolate-covered malted egg candies, for garnish

Robin's Nest Cookie Cannoli Cups


Cannoli Cream

Note: Ricotta cheese needs to drain overnight.

Drain ricotta cheese through a fine mesh strainer over a bowl. Keep plastic wrap on top and something to weigh it down. Refrigerate overnight.

In a large bowl, add drained ricotta cheese and fold in vanilla, lemon, cinnamon and chocolate chips. Gently fold in sugar.

Add a few drops of food coloring and gently stir the color in to blend. Continue until desired color is achieved. Spoon cannoli cream into a large piping bag fitted with a 1/2-inch open round tip and refrigerate.

Brown Sugar Cookie Cups

Preheat oven to 325°F. Grease cupcake pan.

In a large bowl, whisk flour, baking soda and ginger together; set aside.

In a mixing bowl, cream butter on medium speed until light and fluffy, 2 to 3 minutes. Add sugar and vanilla and blend together. Add egg and blend.

Add dry ingredients 1/2 cup at a time. Soft dough will form.  Form into a disk and chill, covered, in refrigerator for 30 minutes.

Measure out 2 tablespoons of dough, roll into a ball and press into cupcake pan.  Bake 8 to 10 minutes. Using a spoon, press center of cookie cup down after baking if it puffs up. Cool in pan 3 to 5 minutes. Using an offset spatula, lift cookie cups out of the pan and onto a wire rack to cool completely.

Toasted Coconut

Preheat oven to 325°F. Line a baking sheet with parchment paper.

Spread coconut flakes onto prepared pan in a single layer. Bake 5 to 8 minutes or until golden in color. Remove pan and let cool.

Once the cookie cups are cooled, pipe the cannoli cream into the cup and pipe around the top to form a nest shape. Garnish with toasted coconut and candy eggs.