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–+ servings

Coconut Cream Pie Cookie Cups

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.
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 36 Bites

Ingredients
  

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

Instructions

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.
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