Heavenly Coconut Cream Pie Cookie Cups Recipe For Dessert Lovers

Tucking into a delightful coconut cream pie cookie cups treat promises pure dessert magic.

Crisp, buttery cookie shells cradle smooth, silky coconut filling that melts on your tongue.

Sweet memories of grandma’s kitchen drift through each delectable bite.

Miniature desserts always spark conversation and bring smiles around the table.

Creamy textures and rich flavors combine in these adorable handheld delights.

Small enough to enjoy without guilt yet decadent enough to feel indulgent.

Ingredients to Make Coconut Cream Pie Cookie Cups

• Vanilla Cake Mix: A convenient mix that serves as the foundation for the cookie cups.
• Vegetable Oil: Helps create a moist and tender cookie texture.
• Eggs: Bind the ingredients together and provide structure to the cookie base.

• Instant Vanilla Pudding Mix: Creates a creamy and smooth base for the filling.
• Heavy Cream, Milk: Provide richness and help thicken the pudding mixture.
• Coconut Extract: Adds an intense coconut flavor to the cream.
• Sweetened Coconut Flakes: Gives texture and enhances the coconut taste in the filling.

• Sweetened Coconut Flakes: Toasted to add a golden, crunchy texture and nutty flavor to the cookie cups.

• Non-Stick Cooking Spray: Ensures easy removal of cookie cups from the muffin pan.

How to Bake Coconut Cream Pie Cookie Cups

Step 1: Warm Up the Oven

Heat your oven to a cozy 350 degrees Fahrenheit. Grab your mini muffin pan and give each cup a generous spray of non-stick cooking spray so nothing sticks.

Step 2: Mix the Cookie Base

Grab a medium bowl and whisk the vanilla cake mix until it’s smooth as silk. Splash in some vegetable oil and crack in your eggs.

Blend everything with a hand mixer until the dough looks thick and irresistible.

Step 3: Shape the Cookie Foundations

Use a small cookie scoop to drop dough into each muffin cup.

Gently press down each dollop to create a smooth, even surface that’ll become your delicious cookie cup.

Step 4: Bake to Perfection

Pop the pan into the oven and bake for 9 to 11 minutes.

Watch carefully – you want them golden but not overdone. The cups will firm up as they cool down.

Step 5: Create Cookie Cup Wells

Once baked, take a knife and run it around the edges to loosen the cups. Use a tart shaper or wooden spoon handle to press down the center, creating a cozy little well for your filling.

Let them cool completely on a rack.

Step 6: Whip Up the Creamy Filling

• Instant vanilla pudding mix
• Heavy cream
• Milk

Blend with a mixer until the mixture thickens into a dreamy consistency.

Step 7: Enhance the Flavor

• Coconut extract
• Sweetened coconut flakes

Mix until everything is beautifully combined.

Step 8: Fill the Cookie Cups

Transfer the coconut cream into a pastry bag or Ziploc bag.

Pipe a generous swirl of cream into each cooled cookie cup, making sure to fill those cute little wells.

Step 9: Toast the Coconut Topping

Spread sweetened coconut in a microwave-safe bowl.

Zap on high for 4 minutes, stirring every 30 seconds. Keep a close eye to prevent burning – coconut can toast quickly!

Step 10: Garnish and Finish

Sprinkle the toasted coconut over each filled cookie cup. Press lightly so the coconut sticks to the creamy filling.

Step 11: Serve and Enjoy

Dive in immediately or store in an airtight container in the refrigerator for up to 4 days. These little bites of heaven won’t last long!

Tips to Perfect Coconut Cream Pie Cookie Cups

• Toast coconut carefully by stirring every 30 seconds to prevent burning and achieve golden-brown perfection without scorching.
• Use a tart shaper or wooden spoon handle to create uniform wells in cookie cups, ensuring consistent filling space for even presentation.
• Choose heavy cream over milk for richer, more luxurious coconut cream filling that provides a decadent texture and enhanced flavor profile.
• Refrigerate cookie cups immediately after filling to help stabilize the cream and maintain the crisp cookie base's structure.
• Swap vanilla cake mix with gluten-free alternatives for those with dietary restrictions, ensuring everyone can enjoy these delightful dessert bites.

Variations to Try on Coconut Cream Pie Cookie Cups

• Gluten-Free Coconut Cream Delight: Replace vanilla cake mix with a gluten-free cake mix or almond flour blend. Ensure all ingredients are certified gluten-free for celiac-friendly preparation.
• Tropical Fruit Fusion: Swap coconut flakes with crushed pineapple or mango chunks. Add a splash of rum extract for an exotic Caribbean-inspired flavor profile.
• Vegan Cookie Cup Alternative: Use plant-based egg replacer, coconut milk instead of heavy cream, and dairy-free vanilla pudding mix. Select vegan cake mix to create a completely animal-product-free dessert.
• Low-Sugar Coconut Treat: Substitute regular cake mix with a sugar-free version. Use sugar-free pudding mix and reduce coconut flakes. Replace heavy cream with unsweetened almond milk for a lighter option.

Pairing Ideas with Coconut Cream Pie Cookie Cups

• Blend coconut rum, pineapple juice, and a splash of cream for a tropical-inspired drink matching the cookie cup's sweet essence.
• Brew light green tea with hints of mango or passion fruit, creating a refreshing companion that complements the coconut's richness.
• Prepare a creamy vanilla latte with coconut milk instead of regular milk, enhancing the dessert's flavor profile while providing a warm, comforting contrast.
• Mix coconut water, fresh lime juice, and a touch of honey for a non-alcoholic beverage that mirrors the cookie's tropical undertones.

Storage Tips for Coconut Cream Pie Cookie Cups

• Carefully place cookie cups in an airtight container with a tight-fitting lid. Layer between parchment paper to prevent sticking. Store in the refrigerator for up to 4 days, keeping the texture and flavor intact.
• Individually wrap each cookie cup in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving to maintain optimal taste and texture.
• Gently warm cookie cups in the oven at 300°F for 3-5 minutes to restore slight crispness. Alternatively, let them sit at room temperature for 10-15 minutes to soften the cream and regain original texture.

FAQs

• Can I use a different cake mix flavor?

Yes, you can substitute vanilla cake mix with yellow or white cake mix. The flavor will be slightly different but still delicious.

• Do I need special equipment to make these cookie cups?

No, a mini muffin pan, mixer, and basic kitchen tools are sufficient. A tart shaper helps, but the back of a wooden spoon works too.

• How do I prevent the cookie cups from sticking?

Generously spray the mini muffin pan with non-stick cooking spray before adding the dough. This ensures easy removal after baking.

• Can I make these cookie cups ahead of time?

Yes, you can prepare the cookie cups a day in advance and fill them just before serving to maintain their crisp texture.

Coconut Cream Pie Cookie Cups That Impress

• Craft with Ease: Minimal baking skills required, perfect for beginners wanting to create a delightful dessert without complex techniques.
• Quick Kitchen Magic: Minimal ingredients and straightforward steps make these cookie cups a speedy treat for spontaneous sweet cravings.
• Crowd-Pleasing Delight: Portable, bite-sized dessert that appeals to both kids and adults, ideal for parties, potlucks, and family gatherings.
• Customize Your Creation: Flexible recipe allows for personal touches like adding different extracts or playing with topping variations.

Coconut Cream Pie Cookie Cups Recipe

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4.5 from 24 reviews

• Total Time: 30 minutes
• Yield: 24 1x

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Description

Delightful coconut cream pie cookie cups blend creamy dessert magic with portable charm. Miniature treats offer sweet indulgence, combining buttery cookie bases with silky coconut filling you’ll crave.

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Ingredients

Scale 1x2x3x

• 1 box vanilla cake mix
• 2 eggs
• 1/3 cup (79 mL) vegetable oil
• 1 package (3.25 oz / 92 g) instant vanilla pudding mix
• 1 cup (240 mL) heavy whipping cream
• 1/2 cup (120 mL) milk or coconut milk
• 1/4 to 1/2 tsp coconut extract
• 1 1/2 cups (180 g) sweetened coconut flakes

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Instructions

1. Preheat the oven to 350°F and liberally coat a mini muffin pan with non-stick spray to prevent sticking.
2. Sift the vanilla cake mix in a medium bowl to remove any clumps, then incorporate vegetable oil and eggs. Blend using a hand mixer until the dough reaches a thick, cohesive texture.
3. Utilize a small cookie scoop to portion dough into each muffin cavity, gently pressing to create an even surface.
4. Bake for 9-11 minutes, ensuring cookies remain soft and will continue firming as they cool.
5. After removing from oven, carefully loosen edges with an offset knife. Create wells in each cookie cup using a tart shaper or wooden spoon handle, then transfer to a cooling rack.
6. Prepare the filling by whisking instant vanilla pudding mix with heavy cream and milk until the mixture thickens substantially.
7. Fold coconut extract and sweetened coconut flakes into the cream mixture, ensuring even distribution.
8. Transfer the coconut cream to a piping bag or Ziploc bag with a corner snipped. Carefully pipe cream into the center of each cooled cookie cup.
9. Toast coconut in a microwave-safe bowl, heating on high for 4 minutes. Stir every 30 seconds to prevent burning, watching carefully for even golden coloration.
10. Sprinkle toasted coconut over filled cookie cups, gently pressing to secure the topping.
11. Serve immediately or refrigerate in an airtight container for up to 4 days, maintaining optimal freshness.

Notes

• Prevent lumpy dough by thoroughly sifting the vanilla cake mix before mixing with wet ingredients.
• Use a precise cookie scoop to ensure uniform size and even baking of cookie cups.
• Test cookie doneness by looking for slightly golden edges without overcooking, which can make cups hard and dry.
• Create perfect wells by gently pressing with a tart shaper or wooden spoon handle while cookies are still warm and soft.
• Avoid soggy bottoms by allowing cookie cups to cool completely before filling with coconut cream.
• Enhance flavor by using high-quality coconut extract and toasting coconut carefully to prevent burning.
• Customize for dietary needs by substituting gluten-free cake mix or using dairy-free alternatives for cream.
• Store cookie cups in a single layer to maintain crisp texture and prevent crushing delicate cups.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 192
• Sugar: 13 g
• Sodium: 135 mg
• Fat: 11 g
• Saturated Fat: 7 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.1 g
• Carbohydrates: 21 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 35 mg