Indulge in the delightful fusion of cookies and pie with these Coconut Cream Pie Cookie Cups! A perfect blend of vanilla cake mix cookies, luscious coconut cream filling, and a topping of toasted coconut flakes. Simple, yet irresistibly delicious, these cookie cups are a unique dessert for any occasion.
Remember those days when you craved a slice of coconut cream pie but wanted something more fun and bite-sized? That’s how these Coconut Cream Pie Cookie Cups came to be in my kitchen. It started as a sunny afternoon experiment, blending my love for cookies with the exotic flavor of coconut cream pie. Each bite-sized cup is a reminder of playful afternoons spent baking with my kids, their laughter filling the air as they eagerly awaited the moment to sprinkle the toasted coconut on top. These cookie cups aren’t just a recipe; they’re a vessel of joyful memories and the warmth of home.
Why You’ll Love These Coconut Cream Pie Cookie Cups:
- Effortless Elegance: Combining the ease of cookies with the sophistication of a pie, these Coconut Cream Pie Cookie Cups are a game-changer for any gathering.
- Versatile Delight: Perfect for any occasion, from casual get-togethers to elegant parties.
- Kid-Friendly Fun: A recipe that invites the whole family to join in the baking fun, making it more than just a treat, but a bonding experience.
- Customizable & Creative: Easily adaptable, these cookie cups can be modified to suit various tastes and dietary preferences.
Ingredients Notes For These Coconut Cream Pie Cookie Cups:
- Vanilla Cake Mix: A convenient and reliable base for the cookie cups, ensuring a perfect texture every time.
- Eggs & Vegetable Oil: Essential for binding the cookie dough, giving it the right consistency.
- Instant Vanilla Pudding Mix: The secret to a creamy and rich coconut cream filling.
- Heavy Whipping Cream & Milk: These add richness and smoothness to the filling.
- Coconut Extract: Elevates the coconut flavor, making it more prominent and delightful.
- Sweetened Coconut Flakes: For that perfect tropical taste and a pleasant texture contrast.
How To Make Coconut Cream Pie Cookie Cups:
- Cookie Cups Preparation: Start by creating the base of your cups with a vanilla cake mix, adding a homely touch. The process of mixing and shaping the dough in the muffin pan is not just about following steps; it’s about crafting the perfect vessel for your creamy filling.
- Making the Coconut Cream: The heart of this recipe lies in its coconut cream. Mixing the pudding mix with heavy cream and milk transforms into a thick, luxurious filling. The addition of coconut extract and flakes infuses the cream with an exotic essence.
- Toasting the Coconut: This step isn’t just about browning coconut; it’s about unlocking a nutty aroma that will elevate your cookie cups from delicious to divine.
- Assembly and Storage: Filling each cup with the coconut cream and topping it with toasted coconut is more than the final step; it’s the culmination of all your efforts. Remember, these delights are best served fresh but can be stored in the refrigerator to savor later.
These Coconut Cream Pie Cookie Cups are like little treasures that need the right care. The best way to store them is in an airtight container in the refrigerator. This not only preserves their freshness but also maintains the integrity of the cream and the crispness of the cookie. They are perfect for enjoying over a few days, making them a convenient treat for unexpected guests or late-night cravings.
Variations and Substitutions:
- Dairy-Free Alternatives: For those with dietary restrictions, swapping the heavy cream and milk with coconut milk can make these cookie cups dairy-free without compromising on taste.
- Gluten-Free Version: Use a gluten-free cake mix for the cookie base to cater to gluten-sensitive guests.
- Different Extracts: Experiment with almond or vanilla extract for a subtle twist in flavor.
- Nutty Additions: Introduce chopped nuts like almonds or pecans for an added crunch and flavor depth.
Remember, cooking is not just about following a recipe; it’s about making it your own. These Coconut Cream Pie Cookie Cups are a canvas for your culinary creativity. Happy baking!
Coconut Cream Pie Cookie Cups
For the Cookie Cup:
- 1 box of vanilla cake mix
- 2 eggs
- 1/3 cup of vegetable oil
For the Coconut Cream Filling:
- 1 package 3.25 oz. of instant vanilla pudding mix
- 1 cup of heavy whipping cream
- 1/2 cup of milk or coconut milk for a richer coconut flavor
- 1/4 to 1/2 teaspoon of coconut extract adjust according to taste preference
- 1/2 cup of sweetened coconut flakes
For the Toasted Coconut Topping:
- 1 1/2 cups of sweetened coconut flakes
Preparing the Cookie Cups:
- Initial Preparation: Preheat the oven to 350 degrees Fahrenheit. Generously spray each cup of a mini muffin pan with non-stick cooking spray.
- Making the Dough: In a medium-sized bowl, whisk or sift the vanilla cake mix to eliminate lumps. Add vegetable oil and eggs to the cake mix. Combine using a hand mixer until the dough achieves a thick and sticky consistency.
- Forming the Cups: Employ a small cookie scoop or measure out approximately 1/2 tablespoon to transfer a portion of cookie dough into each muffin cup. Press down each mound of dough to create a level cookie surface.
- Baking: Bake the cookie cups in the preheated oven for 9 to 11 minutes. Avoid overcooking; the cups will firm up as they cool.
- Shaping the Cups: After baking, run a knife around the edge of each cookie cup to loosen it (an offset butter knife is recommended). Use a tart shaper or the end of a wooden spoon to press down the center of each cookie cup, creating a well for the filling. Transfer the cups to a cooling rack and let them cool completely. If necessary, repeat the baking process for the remaining dough.
Preparing the Coconut Cream:
- Combining Ingredients: In a medium bowl, combine the instant vanilla pudding mix with heavy cream and milk. Using a mixer or a whisk, mix until the mixture thickens.
- Adding Flavor: Incorporate the coconut extract and sweetened coconut flakes into the mixture, blending until fully combined.
- Filling the Cups: Transfer the coconut cream into a pastry bag or a Ziploc bag. Pipe a generous amount of the cream into the indentation of each cooled cookie cup. If using a spoon, ensure the coconut does not obstruct the bag's opening.
Toasting the Coconut:
- Toasting Process: Place 1 1/2 cups of sweetened coconut in a microwave-safe bowl. Microwave on high for 4 minutes, stirring every 30 seconds. Monitor closely, as the coconut can toast rapidly.
- Finishing Touch: Once toasted, sprinkle a generous amount of coconut on top of the coconut cream in each cookie cup. Press lightly to ensure it adheres to the cream.
Serving and Storage:
- Serve the Coconut Cream Pie Cookie Cups immediately, or store them in an airtight container in the refrigerator for up to 4 days.