Description
These Coconut Cream Pie Cookie Cups are the perfect bite-sized dessert with a tropical twist. Soft vanilla cookie cups are filled with a creamy coconut pudding filling and topped with toasted coconut for a crunchy, sweet finish. Ideal for any occasion, these coconut treats are easy to make and bursting with flavor, making them a must-try for coconut lovers.
Ingredients
Ingredients: For the Cookie Cup:
- 1 box vanilla cake mix
- 2 eggs
- 1/3 cup vegetable oil
For the Coconut Cream Filling:
- 1 package (3.25 oz) instant vanilla pudding mix
- 1 cup heavy whipping cream
- 1/2 cup milk (or coconut milk for a richer flavor)
- 1/4–1/2 tsp coconut extract (adjust to taste)
- 1/2 cup sweetened coconut flakes
For the Toasted Coconut Topping:
- 1 1/2 cups sweetened coconut flakes
Instructions
Instructions:
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Prepare the Cookie Cups:
- Preheat the oven to 350°F (175°C). Spray a mini muffin pan generously with non-stick cooking spray.
- In a medium bowl, whisk or sift the vanilla cake mix to eliminate lumps. Add vegetable oil and eggs, and mix with a hand mixer until a thick, sticky dough forms.
- Using a small cookie scoop, place about 1/2 tablespoon of dough into each muffin cup. Press down gently to create a level surface.
- Bake for 9–11 minutes, ensuring not to overcook. The cups will firm as they cool.
- After baking, loosen each cookie cup by running a knife around the edges. Use a tart shaper or the end of a wooden spoon to press the center of each cup, forming a well. Let them cool completely on a wire rack.
-
Prepare the Coconut Cream Filling:
- In a bowl, whisk together the pudding mix, heavy whipping cream, milk (or coconut milk), and coconut extract until smooth and thickened.
- Fold in 1/2 cup of sweetened coconut flakes for added texture.
-
Toast the Coconut Topping:
- Spread 1 1/2 cups of sweetened coconut flakes on a baking sheet. Toast in the oven at 350°F (175°C) for 5–7 minutes, stirring occasionally, until golden brown.
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Assemble the Cookie Cups:
- Spoon or pipe the coconut cream filling into the cooled cookie cups.
- Sprinkle toasted coconut flakes on top for garnish.
-
Serve and Enjoy:
- Serve immediately, or refrigerate until ready to enjoy!
Notes
- Coconut Milk: For a richer, more intense coconut flavor, substitute regular milk with coconut milk in both the coconut cream filling and the cookie cup dough.
- Mini Muffin Pan Alternatives: Use a standard muffin tin to make larger cookie cups if needed.
- Storage: Store any leftover cookie cups in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
