Jessica
27 comments
Prep Time 30 minutes mins
Cook Time 8 minutes mins
Cool in fridge 30 minutes mins
Total Time 1 hour hr 8 minutes mins
Post may contain affiliate links. Read my disclosure policy.
Jump to Recipe
Jump to Recipe
These Coconut Cream Pie Cookie Cups are the perfect bite size combination of two classic desserts — coconut cream pie and sugar cookies. They are topped with fresh whipped cream and toasted shredded coconut and are perfect to take to a party!
My husband has been watching the Olympics the last few nights so I have been trying to keep myself busy.
Don’t get me wrong, I enjoy parts of it — like gymnastics, I could watch them all day long — but I am perfectly happy to notwatch swimming again.
So to keep myself busy, I have been baking. First up? Pumpkin Cream Cheese Swirl Muffins…because I absolutely can not wait any longer to start eating everything Pumpkin.
Then today, I used up some extra coconut I had stashed away and made theseCoconut Cream Pie Cookie Cups. And they are SO DANG GOOD.
Y’all know how obsessed I have been with everything coconutlately.
These bite size Coconut Cream Pie Cookie cups are just a continuation of that obsession.
First you make a sugar cookie cup, which is really easy if you use a mini muffin tin.
All you have to do is whip up the dough and press it into the mini muffin indent.
Bake them for 8 minutes and they are ready for cooling!
The pie filling is a family recipe that I love so very much.
It takes about 10 minutes to make and has the perfect coconut flavor with bites of actual coconut mixed in.
Recipe Tip: If you are looking to make a traditional coconut cream pie, double the filling for this recipeand pour it into a baked pie crust.
Top it with fresh whipped cream and toasted coconut and you have the best coconut cream pie ever!
These Coconut Cream Pie Cookie Cups are the perfect bite size combination of two classic desserts — coconut cream pie and sugar cookies.
They are topped with fresh whipped cream and toasted shredded coconut and are perfect to take to a party. If you are a coconut pie lover, you musttry these!
No ratings yet
Print Pin Recipe
Yield: 24 cookie cups
Coconut Cream Pie Cookie Cups
These Coconut Cream Pie Cookie Cups are the perfect right-sized combination of two classic desserts — coconut cream pie and sugar cookies! Sugar cookies are baked in a mini-muffin tin and then filled with a coconut cream filling. Top with homemade whipped cream and toasted coconut for the ultimate finish!
Prep Time30 minutes minutes
Cook Time8 minutes minutes
Cool in fridge30 minutes minutes
Total Time1 hour hour 8 minutes minutes
Ingredients
Sugar Cookie Cups
- ½ cup (1 stick) unsalted butter, softened
- ½ cup Dixie Crystals Extra Fine Granulated Sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
Coconut Cream Pie Filling
- 1 ¼ cups whole milk
- 2 large egg yolks
- 6 tablespoons Dixie Crystals Extra Fine Granulated Sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon cornstarch
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- ½ teaspoon coconut extract
- ½ tablespoon unsalted butter
- ¾ cup shredded coconut
Garnish
- 2 cups whipped cream, or cool-whip
- ½ cup toasted shredded coconut
Instructions
Preheat oven to 350°F. Grease mini muffin pans with butter (or use non-stick silicone mini muffin pans) and set aside.
In a stand mixer, beat butter and sugar until light and fluffy. Add egg and vanilla extract, mixing until combined. Add flour, baking powder and salt, mixing until completely combined.
Roll 3/4 tablespoon of dough into a small circle and place it in greased mini muffin pan. Using your thumb, create an indention in the middle of the cookie.
Bake for 8 minutes, until the edges are set. Cookies will not look browned or cooked, but they are.
Remove from oven and let cookies cool completely. Then pop cookie cups out of pan by flipping them over and tapping gently.
In a small bowl, whisk together milk and egg yolks until well combined. Set aside.
In a small saucepan, whisk together sugar, flour, cornstarch, and salt. Slowly pour in milk mixture, whisking the whole time to ensure there are no lumps.
Turn heat to medium-high and continue stirring until mixture beings to boil and thicken, about 7 minutes.
Remove from heat and stir in vanilla extra, coconut extract, butter, and shredded coconut. Let cool. Then spoon into cookie cups. Place cookie cups in fridge to cool completely, about 30 minutes.
Nutrition
Serving: 1 cookie cup, Calories: 144kcal, Carbohydrates: 16g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 40mg, Sodium: 104mg, Potassium: 56mg, Fiber: 0.4g, Sugar: 10g, Vitamin A: 217IU, Vitamin C: 0.03mg, Calcium: 32mg, Iron: 1mg
© Jessica
Cuisine: American
Category: Cookies, Desserts
Categories:
- Cookies
- Desserts
- Family Recipes
- Pie
- Recipes
Post may contain affiliate links. Read my disclosure policy.
Related Posts
No-Churn Apple Pie Ice Cream
Orange Creamsicle Cookie Cups
Old Fashioned Coconut Cream Pie
Cherry Cream Pie
