Indulge in the tropical flavors of these delightful Coconut Cream Pie Cookie Cups! This fun and easy dessert combines the richness of coconut cream pie with the sweetness of cookie cups, making them a perfect treat for any occasion. These bite-sized delights are filled with a luscious coconut custard and topped with whipped cream and toasted coconut, creating a dessert that is both visually appealing and delicious! 🌟
These cookie cups are a great way to satisfy your sweet tooth while bringing a taste of the tropics to your table. They are perfect for parties, gatherings, or simply to enjoy at home with your family. With just a few simple ingredients and minimal prep time, you can create an impressive dessert that will leave everyone wanting more! 🍰
Let’s get started on making these Coconut Cream Pie Cookie Cups that are sure to impress! 🌴
🎄 Coconut Cream Pie Cookie Cups Recipe 🥥🍪
Servings: About 24 cookie cups
Preparation Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 2 hours 27 minutes (including chilling)
Ingredients
- 2 rolls (16.5 oz) refrigerated sugar cookie dough
- ⅔ cup all-purpose flour
- 1 can (13.5 oz) coconut milk
- 1½ cups half and half
- 2 eggs, beaten
- 1 egg yolk
- ¾ cup granulated sugar
- ½ cup corn starch
- ¼ teaspoon salt
- 2 cups sweetened flaked coconut
- 1 teaspoon coconut extract
For Topping:
- Whipped cream (such as Reddi-wip)
- Toasted coconut for garnish
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Mini Muffin Tin: Coat a mini muffin tin with nonstick cooking spray.
- Make the Cookie Dough Cups: In a large bowl, combine the cookie dough and all-purpose flour. Knead together until well blended. Shape the dough into 1-inch balls and press each ball into the bottom and up the sides of each muffin cup to form a cup shape.
- Bake the Cookie Cups: Bake in the preheated oven for 10-12 minutes or until the edges are just starting to turn golden brown. Remove from the oven and let cool for at least 10 minutes before gently twisting to remove from the pan. Place the cookie cups on a wire rack to cool completely.
- Prepare the Coconut Custard: In a large, microwave-safe bowl (like a Pyrex measuring cup), combine the coconut milk, half and half, beaten eggs, granulated sugar, corn starch, and salt. Stir well to combine.
- Cook the Custard: Microwave the mixture on high for 1 minute, then stir. Repeat this process, microwaving for 1 minute and stirring, until a thick custard has developed, about 5-7 minutes total.
- Add Coconut Flavor: Stir in 1½ cups of sweetened flaked coconut and the coconut extract into the custard until well mixed.
- Fill the Cookie Cups: Spoon the coconut custard into the cooled cookie cups, filling them generously.
- Chill: Refrigerate the filled cookie cups for at least 2 hours to allow the custard to set.
- Serve: Just before serving, top each cookie cup with whipped cream and a sprinkle of toasted coconut for garnish.
🎅 Tips & Variations
- Toasted Coconut: To toast coconut, spread it on a baking sheet and bake at 350°F for about 5-7 minutes, stirring occasionally until golden brown.
- Flavor Variations: Experiment with adding lime zest or juice to the custard for a tropical twist!
- Storage: Keep the cookie cups in the refrigerator for up to 3 days for the best flavor and texture.
These Coconut Cream Pie Cookie Cups are a delightful dessert that brings a taste of the tropics to your table. Enjoy each sweet, creamy bite! 🍰🥥✨