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Coconut Cream Pie Cookies: Pure Sweet Bliss

Coconut Cream Pie Cookie
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These Coconut Cream Pie Cookie Cups combine the beloved flavors of classic coconut cream pie with a delightful, handheld cookie format. Enjoy a chewy cookie base filled with creamy coconut custard and topped with fluffy whipped cream, all finished with toasted coconut for a satisfying crunch. They are perfect for parties, holidays, or any occasion where a sweet, nostalgic treat is desired.

Ingredients

Scale
  • 1 1/4 cups All-Purpose Flour
  • 1/2 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 1/2 cup (1 stick) Unsalted Butter, softened
  • 1/2 cup Granulated Sugar
  • 1 large Egg
  • 1 teaspoon Vanilla Extract
  • 1 cup Whole Milk
  • 1/2 cup Coconut Milk (canned, full-fat)
  • 2 tablespoons Cornstarch
  • 1 cup Shredded Sweetened Coconut, divided
  • 1/4 cup Powdered Sugar
  • 3/4 cup Heavy Cream
  • 1/2 teaspoon Vanilla Extract (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C) and generously grease a mini muffin tin.
  2. In a bowl, whisk together the flour, baking powder, and salt.
  3. In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the egg and 1 teaspoon of vanilla extract.
  5. Gradually mix the dry ingredients into the wet ingredients until a cohesive cookie dough forms.
  6. Roll the dough into 1-inch balls. Press each ball into a mini muffin cup, using a spoon or your fingers to form a well in the center of each cookie cup.
  7. Bake for 10–12 minutes, or until the edges of the cookie cups are golden brown.
  8. Allow the cookie cups to cool in the muffin tin for a few minutes before gently removing them and placing them on a wire rack to cool completely.
  9. While the cookie cups cool, prepare the coconut custard filling. In a saucepan over medium heat, whisk together the whole milk, coconut milk, sugar, and cornstarch until the mixture thickens to a silky custard consistency, about 5–7 minutes.
  10. Stir in 3/4 cup of the shredded sweetened coconut and the remaining 1/2 teaspoon of vanilla extract. Let the filling cool completely.
  11. Once the cookie cups and filling are cool, spoon the coconut filling into each cookie cup.
  12. In a separate bowl, whip the heavy cream with the powdered sugar and 1/2 teaspoon of vanilla extract until soft peaks form.
  13. Pipe or spoon the whipped cream onto the top of each filled cookie cup.
  14. Sprinkle the remaining shredded coconut over the whipped cream. For extra flavor, toast the coconut before sprinkling.
  15. Chill the Coconut Cream Pie Cookie Cups until ready to serve.

Notes

  • For best results, chill the coconut filling slightly before spooning it into the cookie cups to help it set.
  • Using a piping bag for the whipped cream topping creates a more polished and attractive presentation.
  • Consider adding citrus zest, such as lime or lemon, to the filling and whipped cream for a brighter flavor profile.
  • Store any leftover cookie cups in mini cupcake liners for easier serving and storage.
  • Toast the shredded coconut before adding it as a topping for enhanced flavor and texture.

Nutrition

Find it online: https://tastysizzle.com/coconut-cream-pie-cookies/

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