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Coconut Cream Pie Cookie Cups

A close-up of several coconut cream pie cookie cups topped with whipped cream and toasted coconut flakes.
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Bite-sized coconut cream pie cookie cups are perfect for parties and potlucks. These easy treats feature a buttery cookie base filled with creamy coconut pastry cream.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup milk
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 2 cups cold milk
  • 1 cup heavy cream, whipped
  • 1/2 cup shredded sweetened coconut, toasted

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour mini muffin tins.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the 1/4 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Drop rounded tablespoons of dough into the prepared mini muffin cups, pressing down slightly to form a cup shape.
  7. Bake for 10-12 minutes, or until golden brown around the edges. Let cool in the tins for a few minutes before transferring to a wire rack to cool completely.
  8. While the cookie cups are cooling, prepare the filling. In a medium bowl, whisk together the instant vanilla pudding mix and 2 cups of cold milk until smooth and thickened.
  9. Gently fold the whipped heavy cream into the pudding mixture.
  10. Spoon or pipe the coconut cream filling into the cooled cookie cups.
  11. Sprinkle the toasted shredded coconut over the top of each cookie cup.
  12. Chill for at least 30 minutes before serving to allow the filling to set.

Notes

  • Toast the shredded coconut by spreading it in a single layer on a baking sheet and baking at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown.
  • For a make-ahead option, bake the cookie cups and store them in an airtight container at room temperature. Prepare the filling and store it separately in the refrigerator. Fill the cookie cups just before serving.
  • You can use a piping bag with a star tip to fill the cookie cups for a more decorative finish.

Nutrition

Find it online: https://cutcooktaste.com/coconut-cream-pie-cookie-cups/