Hey Kitchies! If you’re craving the creamy, dreamy flavors of coconut cream pie but want something more portable and party-friendly, these Easy Coconut Cream Pie Cookie Cups are the answer. Imagine a crisp, buttery cookie cup filled with luscious coconut cream, topped with a dollop of whipped cream, and sprinkled with toasted coconut. These little gems pack all the flavor of a classic coconut cream pie into a bite-sized treat that’s perfect for any occasion. Whether you’re hosting a party or just want to indulge in a tropical treat, these cookie cups are sure to impress.

Recipe Summary in Todd Wilbur’s Style: These Easy Coconut Cream Pie Cookie Cups deliver all the rich, tropical flavors of a classic coconut cream pie in a convenient, handheld form. The crispy cookie cups provide the perfect vessel for the creamy coconut filling, while the toasted coconut adds a satisfying crunch. They’re simple to make, easy to serve, and sure to be a hit at any gathering.

Personal Story: I first made these Easy Coconut Cream Pie Cookie Cups for a summer barbecue, and they were an instant hit! My family couldn’t get enough of the creamy coconut filling, and the bite-sized format made them perfect for snacking throughout the day. My husband, who is a huge coconut fan, declared them his new favorite dessert. Now, I make them for every special occasion, and they’ve become a beloved treat in our household.

Why These Easy Coconut Cream Pie Cookie Cups?

• Portable and Party-Ready: All the deliciousness of coconut cream pie in a convenient, bite-sized form.
• Tropical Flavor: The combination of creamy coconut filling and toasted coconut brings a taste of the tropics to your dessert table.
• Simple to Make: With just a few ingredients and easy steps, these cookie cups come together quickly and are perfect for any occasion.

How to Make Easy Coconut Cream Pie Cookie Cups:

1. Prepare the Cookie Cups:
   • Preheat your oven to 350°F (175°C). Grease a mini muffin tin with non-stick spray.
   • In a medium bowl, combine the sugar cookie dough with the flour (if using). This will make the dough easier to handle and less sticky.
   • Roll the dough into 1-inch balls and place each ball into the mini muffin tin. Press down the center of each ball to form a small cup shape.
   • Bake for 10-12 minutes or until the edges are golden brown. Remove from the oven and, while still warm, use the back of a spoon to gently press down the center of each cookie to maintain the cup shape. Let cool completely in the tin before removing.
2. Make the Coconut Cream Filling:
   • In a medium saucepan, whisk together the coconut milk, whole milk, sugar, cornstarch, egg yolks, and salt until smooth.
   • Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and starts to boil. This should take about 5-7 minutes.
   • Remove from heat and stir in the vanilla extract and shredded coconut.
   • Let the filling cool slightly before spooning it into the cooled cookie cups. Chill in the refrigerator for at least 1 hour to allow the filling to set.
3. Assemble the Cookie Cups:
   • Once the filling has set, top each cookie cup with a dollop of whipped cream and a sprinkle of toasted coconut flakes.
   • Serve immediately or store in the refrigerator until ready to serve.

Tips For Easy Coconut Cream Pie Cookie Cups

• Make-Ahead: The cookie cups and filling can be made a day ahead and assembled just before serving.
• Toasting Coconut: For an extra flavor boost, toast the shredded coconut in a dry skillet over medium heat until golden brown. Watch closely to prevent burning.

Substitutions and Variations:

• Chocolate Twist: Add a chocolate drizzle over the whipped cream for a delightful chocolate-coconut combo.
• Gluten-Free: Use gluten-free sugar cookie dough to make these cookie cups suitable for those with gluten sensitivities.
• Different Flavors: Try adding a teaspoon of almond extract to the filling for a different flavor profile.

Make a Healthier Version:

• Lower Sugar: Use a sugar substitute like monk fruit sweetener in the filling to reduce the sugar content.
• Low-Fat: Substitute the whole milk with low-fat milk and use a light whipped topping to reduce calories.

Closing in Todd Wilbur Style: And there you have it! These Easy Coconut Cream Pie Cookie Cups are the perfect tropical treat that’s as fun to eat as it is to make. Don’t forget to share your thoughts with us, and be sure to check out our other easy, delicious dessert recipes!

Frequently Asked Questions For Easy Coconut Cream Pie Cookie Cups

Can I use store-bought cookie dough?

Yes, store-bought sugar cookie dough works perfectly for this recipe and saves time.

How do I store leftover cookie cups?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Can I make the filling ahead of time?

Yes, the coconut cream filling can be made a day ahead and stored in the refrigerator.

What can I use instead of coconut milk?

You can use regular milk or a combination of milk and cream, but the coconut flavor will be less pronounced.

Can I freeze these cookie cups?

The cookie cups can be frozen, but it’s best to add the filling and toppings after thawing for the best texture.

How do I keep the cookie cups from sticking to the pan?

Greasing the muffin tin well and allowing the cookie cups to cool completely before removing them should prevent sticking.

Can I add a fruit topping?

Absolutely! Fresh berries or a dollop of fruit preserves would pair wonderfully with the coconut cream filling.

Is there a dairy-free option?

Use a dairy-free whipped topping and a dairy-free cookie dough for a completely dairy-free version.

Easy Coconut Cream Pie Cookie Cups

Recipe by CutsfoodCourse: Christmas, Cookies Recipe, Occasions, Weight watchers

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• For the Cookie Cups:

• 1 package (16.5 oz) refrigerated sugar cookie dough

• 1/4 cup all-purpose flour (optional, to prevent sticking)

• For the Coconut Cream Filling:

• 1 cup coconut milk

• 1 cup whole milk

• 1/2 cup granulated sugar

• 1/4 cup cornstarch

• 2 egg yolks

• 1/4 teaspoon salt

• 1 teaspoon vanilla extract

• 1/2 cup sweetened shredded coconut

• For Topping:

• 1 cup whipped cream (homemade or store-bought)

• 1/4 cup toasted coconut flakes

Directions

• Prepare the Cookie Cups:
• Preheat your oven to 350°F (175°C). Grease a mini muffin tin with non-stick spray.
• In a medium bowl, combine the sugar cookie dough with the flour (if using). This will make the dough easier to handle and less sticky.
• Roll the dough into 1-inch balls and place each ball into the mini muffin tin. Press down the center of each ball to form a small cup shape.
• Bake for 10-12 minutes or until the edges are golden brown. Remove from the oven and, while still warm, use the back of a spoon to gently press down the center of each cookie to maintain the cup shape. Let cool completely in the tin before removing.
• Make the Coconut Cream Filling:
• In a medium saucepan, whisk together the coconut milk, whole milk, sugar, cornstarch, egg yolks, and salt until smooth.
• Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and starts to boil. This should take about 5-7 minutes.
• Remove from heat and stir in the vanilla extract and shredded coconut.
• Let the filling cool slightly before spooning it into the cooled cookie cups. Chill in the refrigerator for at least 1 hour to allow the filling to set.
• Assemble the Cookie Cups:
• Once the filling has set, top each cookie cup with a dollop of whipped cream and a sprinkle of toasted coconut flakes.
• Serve immediately or store in the refrigerator until ready to serve.