Coconut cream cookie cups! Two of my favorite desserts collide in this easy-to-make recipe that will make your guests feel great in no time.
Ingredients
2 x 16.5 ounce refrigerated sugar cookie dough rolls
2/3 cup all-purpose flour
13.5 ounces of coconut milk 1 can
1½ cups half and half
2 beaten eggs
1 egg yolk
¾ cups of granulated sugar
½ cup corn starch
¼ teaspoon salt
2 cups of sweetened coconut flakes
1 teaspoon of coconut extract
Instructions
Preheat the oven to 350°F.
Cover a mini muffin pan with nonstick cooking spray.
In a large bowl, combine cookie dough and all-purpose flour. Knead until well mixed.
Form one-inch balls from dough. Press the cookie dough into the bottom and sides of each cup of rolls, forming a cup.
Bake for 10 to 12 minutes or until edges begin to brown.
Remove from oven and let cool at least 10 minutes before gently twisting it out of the pan. Place on wire rack and let cool completely.
Combine the coconut milk, half and half, eggs, sugar, corn starch and salt in a large microwaveable bowl. (I use my large Pyrex measuring cup.) Stir.
Microwave on high for one minute, stir. Repeat until a thick cream develops. 5-7 minutes.
Stir in 1½ coconut cups and coconut extract.
Place the coconut custard in the cooled cookie cups.
Refrigerate for at least 2 hours.
Cover with Reddi-wip and roasted coconut.