Print

Coconut Cream Pie Cookie Cup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Coconut Cream Pie Cookie Cups are mini desserts that blend the chewy texture of a cookie crust with a creamy coconut filling. Topped with whipped cream and toasted coconut, they’re an irresistible twist on the classic coconut cream pie—perfect for entertaining or a fun treat anytime.

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup sweetened shredded coconut
  • 1 (3.4 oz) box instant coconut cream pudding mix
  • 1 1/2 cups whole milk
  • 1 1/2 cups whipped topping or homemade whipped cream
  • 1/4 cup toasted shredded coconut (for garnish)

Instructions

  1. Preheat oven to 350°F (175°C) and lightly grease a 12-cup muffin tin.
  2. In a bowl, whisk together flour, baking soda, and salt.
  3. In a separate large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add egg and vanilla extract, mixing until fully combined.
  5. Gradually add dry ingredients to the wet mixture until a soft dough forms.
  6. Fold in the shredded coconut.
  7. Scoop dough into prepared muffin tin and press into the bottom and up the sides to form a cup shape.
  8. Bake for 12–15 minutes, or until golden and set.
  9. Let cookie cups cool in the pan for 15 minutes, then carefully remove and cool completely on a wire rack.
  10. Prepare filling by whisking coconut cream pudding mix with whole milk until thickened. Chill for 5–10 minutes.
  11. Spoon or pipe filling into cooled cookie cups.
  12. Top with whipped cream and sprinkle with toasted coconut.
  13. Chill at least 1 hour before serving.

Notes

Use store-bought sugar cookie dough for a shortcut.For less sweetness, substitute unsweetened shredded coconut.Cookie cups can be baked ahead and frozen (unfilled) for up to 2 months.Toasting coconut enhances flavor and adds texture—toast in a dry skillet over medium heat until golden.For a richer filling, replace pudding with homemade coconut pastry cream.

Nutrition

Find it online: https://cookibly.com/coconut-cream-pie-cookie-cup/