Coconut Cream Pie Cookie Cups are a delightful fusion of soft cookie cups and creamy coconut filling, topped with toasted coconut for an irresistible crunch. These bite-sized desserts offer the perfect combination of sweetness and tropical flavor, making them a standout treat for parties, gatherings, or any time you crave something indulgent and unique.
The cookie base, made from vanilla cake mix, is quick to prepare and creates a sturdy yet tender cup to hold the luscious coconut cream filling. Finished with a sprinkle of toasted coconut, these treats are as visually appealing as they are delicious.
Why You’ll Love This Recipe
• Easy and Fun: Made with a cake mix base for quick preparation.
• Tropical Twist: Coconut extract and toasted coconut bring bold, tropical flavors.
• Perfect for Sharing: Bite-sized portions are ideal for parties and gatherings.
Ingredients
For the Cookie Cups:
• 1 box vanilla cake mix
• 2 eggs
• ⅓ cup vegetable oil
For the Coconut Cream Filling:
• 1 package (3.25 oz) instant vanilla pudding mix
• 1 cup heavy whipping cream
• ½ cup milk (or coconut milk for a richer coconut flavor)
• ¼ to ½ teaspoon coconut extract (adjust to taste)
• ½ cup sweetened coconut flakes
For the Toasted Coconut Topping:
• 1½ cups sweetened coconut flakes
Instructions
Step 1: Prepare the Cookie Cups
1. Preheat the oven to 350°F (175°C). Generously spray each cup of a mini muffin pan with non-stick cooking spray.
2. In a medium bowl, whisk or sift the vanilla cake mix to remove lumps.
3. Add the vegetable oil and eggs to the cake mix, and mix with a hand mixer until the dough is thick and sticky.
4. Use a small cookie scoop or measure about ½ tablespoon of dough for each muffin cup. Flatten the dough slightly to create an even surface.
5. Bake in the preheated oven for 9-11 minutes, ensuring the cookie cups are slightly soft as they will firm up when cooled.
6. Remove from the oven and run a knife around the edges to loosen each cookie cup. Using a tart shaper or the end of a wooden spoon, press down the center of each cookie to form a well. Cool completely on a wire rack.
Step 2: Prepare the Coconut Cream Filling
1. In a medium bowl, combine the vanilla pudding mix, heavy cream, and milk. Mix with a whisk or mixer until the mixture thickens.
2. Add the coconut extract and sweetened coconut flakes, blending until fully incorporated.
3. Transfer the filling to a pastry bag or Ziploc bag, and pipe the coconut cream into the cooled cookie cups. Alternatively, use a spoon to fill the cups.
Step 3: Toast the Coconut
1. Place 1½ cups of sweetened coconut flakes in a microwave-safe bowl.
2. Microwave on high for 4 minutes, stirring every 30 seconds to ensure even toasting. Keep a close eye on it to avoid burning.
Step 4: Assemble the Cookie Cups
1. Sprinkle a generous amount of toasted coconut on top of the coconut cream in each cookie cup.
2. Press the coconut gently to ensure it adheres to the cream.
Step 5: Serve and Store
1. Serve the Coconut Cream Pie Cookie Cups immediately, or store them in an airtight container in the refrigerator for up to 4 days.
Tips
• Make Ahead: Bake the cookie cups and prepare the filling a day in advance for quick assembly.
• Even Toasting: Stir the coconut frequently while toasting for consistent color and flavor.
• Customizable: Add a drizzle of melted chocolate or caramel on top for extra indulgence.
Coconut Cream Pie Cookie Cups are a delightful twist on a classic pie, offering all the flavors you love in a convenient, bite-sized treat. Perfectly creamy and crunchy, these cookie cups are sure to be a hit with family and friends!
