Description
Coconut Cream Pie Cookie Cups are bite-sized treats combining crisp buttery cookie cups with rich, creamy coconut filling, topped with whipped cream and toasted coconut for the perfect tropical dessert.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups coconut milk
- 1/2 cup granulated sugar (for filling)
- 1/3 cup cornstarch
- 1/4 teaspoon salt (for filling)
- 1 teaspoon vanilla extract (for filling)
- 1 cup shredded coconut
- Whipped cream (for topping)
- Toasted shredded coconut (for topping)
- Additional coconut flakes (optional, for garnish)
Instructions
- Preheat oven to 350°F (180°C).
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy (3–5 minutes).
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Portion dough into a greased mini muffin tin and shape into cups by pressing along bottom and sides.
- Bake for 10–12 minutes until edges are lightly golden. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- In a medium saucepan, whisk coconut milk, sugar, cornstarch, and salt over medium heat until thickened and bubbling (5–7 minutes), stirring constantly.
- Remove from heat and stir in vanilla extract and shredded coconut.
- Fill each cooled cookie cup with the coconut cream filling. Smooth the tops if desired.
- Refrigerate filled cups for at least 30 minutes to set.
- Top each cup with whipped cream and toasted shredded coconut just before serving.
Notes
- Ensure cookie cups are fully cooled before adding filling to prevent melting.
- Can be made a few hours ahead and stored chilled until serving.
- Toasting the coconut adds extra flavor and texture.
- Use mini muffin tins for the perfect bite-sized treat.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 160
- Sugar: 10g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: coconut cream, cookie cups, mini desserts, bite-sized treats, coconut dessert