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.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 350°F and liberally coat a mini muffin pan with non-stick spray to prevent sticking.
- 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.
- Utilize a small cookie scoop to portion dough into each muffin cavity, gently pressing to create an even surface.
- Bake for 9-11 minutes, ensuring cookies remain soft and will continue firming as they cool.
- 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.
- Prepare the filling by whisking instant vanilla pudding mix with heavy cream and milk until the mixture thickens substantially.
- Fold coconut extract and sweetened coconut flakes into the cream mixture, ensuring even distribution.
- 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.
- 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.
- Sprinkle toasted coconut over filled cookie cups, gently pressing to secure the topping.
- 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