Coconut Cream Pie Cookie Cups
Imagine taking a delightful bite of a classic coconut cream pie, only to discover that it’s nestled inside a warm, buttery cookie cup. These Coconut Cream Pie Cookie Cups are a heavenly treat that combines the best of both worlds: the crunch of a cookie and the creamy, dreamy filling of a coconut cream pie. Perfect for gatherings, dessert tables, or just a sweet indulgence for yourself, these cookie cups are sure to impress.
With just the right amount of sweetness, a rich coconut flavor, and a luscious whipped cream topping, this recipe is easy to make and even easier to love. Let’s dive into the details, so you can bring this delightful dessert to your kitchen!
Why You’ll Keep Making It
These Coconut Cream Pie Cookie Cups are not just another dessert; they are an experience! Here are a few reasons why you’ll find yourself whipping them up again and again:
– Irresistible Flavor: The combination of sweetened coconut and creamy filling creates a flavor profile that is both refreshing and comforting.
– Easy to Customize: You can add different toppings or adjust the sweetness to your liking, making these cookie cups versatile for any occasion.
– Perfect for Sharing: They are the ideal size for individual servings, making them great for parties or potlucks.
– Quick Prep Time: With refrigerated sugar cookie dough, you’ll have these cookie cups ready in no time, perfect for those last-minute dessert needs.
Your Shopping Guide
Gathering the ingredients for your Coconut Cream Pie Cookie Cups is simple. Here’s what you’ll need:
- 33 ounces refrigerated sugar cookie dough – This will form the base of your cookie cups.
- 1 cup all-purpose flour – For added structure to the cookie dough.
- 13.5 ounces coconut milk – The star ingredient that provides creaminess.
- 1 cup half and half – To enhance the richness of the filling.
- 2 eggs, beaten – These will help set your filling.
- 1 egg yolk – Adds extra richness and helps with the texture.
- 1 cup granulated sugar – For sweetness in the filling.
- 1/2 cup corn starch – To thicken the filling perfectly.
- 1/4 teaspoon salt – Balances the sweetness.
- 1 cup sweetened flaked coconut – For that delightful coconut flavor in the filling.
- 1 teaspoon coconut extract – Enhances the coconut flavor.
- Whipped cream – For a light, creamy topping.
- Toasted coconut – For garnish and added texture.
Must-Have Equipment
Before you get started, make sure you have the following equipment on hand:
- Mixing bowls – For combining your dough and filling.
- Muffin tin – Essential for shaping your cookie cups.
- Whisk – To ensure your filling is smooth and well combined.
- Measuring cups and spoons – For accurate ingredient measurements.
- Spatula – For transferring cookie dough and filling.
Coconut Cream Pie Cookie Cups: From Prep to Plate
Now that you have your ingredients and equipment ready, let’s get to the fun part: making your Coconut Cream Pie Cookie Cups!
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your cookie cups bake evenly.
Step 2: Prepare the Cookie Dough
In a large mixing bowl, combine the refrigerated sugar cookie dough with the all-purpose flour. Mix until well combined. The flour will help the dough hold its shape during baking.
Step 3: Shape the Cookie Cups
Take about a tablespoon of the cookie dough and press it into the bottom and up the sides of each muffin cup. Make sure to create a well in the center for the filling. Repeat until all the dough is used.
Step 4: Bake the Cookie Cups
Place the muffin tin in the preheated oven and bake for 10-12 minutes or until the edges are lightly golden. Remove from the oven and let cool for a few minutes before carefully removing the cookie cups from the tin.
Step 5: Make the Coconut Filling
In a medium saucepan, combine the coconut milk, half and half, granulated sugar, corn starch, salt, eggs, and egg yolk. Whisk together until smooth. Cook over medium heat, stirring constantly until the mixture thickens and begins to bubble.
Step 6: Add Coconut Flavor
Once thickened, remove the saucepan from the heat and stir in the sweetened flaked coconut and coconut extract. Mix well to combine.
Step 7: Fill the Cookie Cups
Spoon the coconut filling into the cooled cookie cups, filling them generously. Allow them to cool completely before adding the whipped cream.
Step 8: Top with Whipped Cream
Just before serving, top each cookie cup with a dollop of whipped cream and sprinkle with toasted coconut for added flavor and presentation.
In-Season Swaps
Feel free to get creative with your Coconut Cream Pie Cookie Cups by using these seasonal alternatives:
- Fresh Coconut: Substitute fresh shredded coconut for the sweetened flaked coconut for a more natural flavor.
- Fruit Additions: Top with seasonal fruits like sliced strawberries or pineapple for a tropical twist.
- Chocolate Drizzle: A drizzle of dark chocolate over the whipped cream can add a rich flavor.
- Nutty Crunch: Add crushed nuts like macadamia nuts for a delightful crunch.
Slip-Ups to Skip
To ensure your Coconut Cream Pie Cookie Cups turn out perfectly, avoid these common mistakes:
- Don’t overbake the cookie cups; they should be golden but not dark brown.
- Make sure your filling is cooled completely before adding whipped cream; otherwise, it may melt.
- Use room temperature ingredients for the filling to ensure a smooth texture.
- Be careful not to overfill the cookie cups; leave some space for the whipped cream.
Save for Later: Storage Tips
If you happen to have any Coconut Cream Pie Cookie Cups left, here’s how to store them:
- Store the cookie cups in an airtight container in the refrigerator for up to 3 days.
- For the best texture, add whipped cream just before serving.
- If freezing, store the cookie cups without filling or toppings; they can be frozen for up to 2 months.
Popular Questions
Can I use a different type of cookie dough for the base?
Yes! You can experiment with different cookie doughs such as chocolate chip or snickerdoodle to create unique flavors.
How can I make these cookie cups gluten-free?
Substitute the all-purpose flour with a 1:1 gluten-free flour blend, ensuring that the sugar cookie dough is also gluten-free.
Can I make the filling ahead of time?
Absolutely! You can prepare the coconut filling a day in advance and store it in the refrigerator. Just remember to cool it completely before using.
What’s the best way to toast coconut?
Spread shredded coconut on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes, stirring occasionally until golden brown.
Time to Try It
Now that you have all the details, it’s time to get into the kitchen and whip up your very own Coconut Cream Pie Cookie Cups. They are not only fun to make but also a delight to eat. Whether you’re treating yourself or sharing with friends and family, these cookie cups are bound to be a hit. Happy baking!
Coconut Cream Pie Cookie Cups
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). This ensures that your cookie cups bake evenly.
- In a large mixing bowl, combine the refrigerated sugar cookie dough with the all-purpose flour. Mix until well combined.
- Take about a tablespoon of the cookie dough and press it into the bottom and up the sides of each muffin cup. Make sure to create a well in the center for the filling.
- Place the muffin tin in the preheated oven and bake for 10-12 minutes or until the edges are lightly golden. Remove from the oven and let cool for a few minutes before carefully removing the cookie cups from the tin.
- In a medium saucepan, combine the coconut milk, half and half, granulated sugar, corn starch, salt, eggs, and egg yolk. Whisk together until smooth. Cook over medium heat, stirring constantly until the mixture thickens and begins to bubble.
- Once thickened, remove the saucepan from the heat and stir in the sweetened flaked coconut and coconut extract. Mix well to combine.
- Spoon the coconut filling into the cooled cookie cups, filling them generously. Allow them to cool completely before adding the whipped cream.
- Just before serving, top each cookie cup with a dollop of whipped cream and sprinkle with toasted coconut for added flavor and presentation.
Notes
- Store cookie cups in an airtight container in the refrigerator for up to 3 days.
- Add whipped cream just before serving for best texture.
- If freezing, store cookie cups without filling or toppings for up to 2 months.
