Coconut Cream Pie Cookie Cups

Why Make This Recipe

Coconut Cream Pie Cookie Cups are a delightful twist on traditional coconut cream pie. These cookie cups combine the sweet, creamy flavor of coconut with a soft, chewy cookie base, making them a perfect treat for any occasion. They are easy to make, great for sharing, and are sure to impress family and friends with their charming presentation and delicious taste.

How to Make Coconut Cream Pie Cookie Cups

Ingredients

• 1 cup all-purpose flour
• 1 cup coconut milk
• 1 cup whipped cream
• 1/2 cup sugar
• 1/4 cup butter, softened
• 1 egg
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup shredded coconut (optional)

Directions

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the egg and vanilla extract until well combined.
4. In another bowl, whisk together the flour, cornstarch, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk, until fully incorporated.
6. Fold in the shredded coconut if using.
7. Spoon the batter into a greased muffin tin, filling each cup about 2/3 full.
8. Bake for 15-20 minutes or until golden and a toothpick comes out clean.
9. Let cool completely before removing from the tin.
10. Once cooled, top each cookie cup with whipped cream and additional shredded coconut if desired.

How to Serve Coconut Cream Pie Cookie Cups

Serve these cookie cups fresh out of the oven or chilled for a refreshing treat. They are best topped with whipped cream and shredded coconut. You can also add a cherry on top for a fun touch. Enjoy them as a dessert after dinner or as a sweet snack during the day.

How to Store Coconut Cream Pie Cookie Cups

Store any leftover cookie cups in an airtight container at room temperature for up to three days. If you want to keep them fresh for longer, you can refrigerate them for up to a week. Just be sure to add whipped cream just before serving to maintain their texture.

Tips to Make Coconut Cream Pie Cookie Cups

• Make sure your butter is softened to room temperature for easy mixing.
• Incorporate the coconut milk slowly to ensure the batter is smooth and creamy.
• If you want extra coconut flavor, toast the shredded coconut before adding it to the batter.
• For a more intense coconut flavor, consider using coconut extract along with vanilla extract.

Variation

You can customize these cookie cups by adding chocolate chips or nuts for an extra crunch. If you prefer a different flavor, try using almond milk instead of coconut milk for a nutty twist.

FAQs

1. Can I make these cookie cups gluten-free?
Yes, you can use a gluten-free flour blend in place of all-purpose flour to make them gluten-free.

2. How can I make these cookie cups dairy-free?
Use dairy-free butter and coconut whipped cream to keep this treat dairy-free.

3. Can I freeze these cookie cups?
Yes, you can freeze the cookie cups. Just wrap them well in plastic wrap or aluminum foil before placing them in an airtight container. Thaw them in the refrigerator before serving.

Coconut Cream Pie Cookie Cups

Coconut Cream Pie Cookie Cups are a delightful twist on traditional coconut cream pie, featuring a sweet, creamy coconut flavor in a soft, chewy cookie base, ideal for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dessert

Cuisine American

Servings 12 cookie cups

Calories 150 kcal

Ingredients

  

Cookie Base

• 1 cup all-purpose flour Can substitute with gluten-free flour blend.
• 1/2 cup sugar
• 1/4 cup butter, softened Ensure butter is at room temperature.
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Coconut Filling

• 1 cup coconut milk Incorporate slowly for smoother batter.
• 1/2 cup shredded coconut Optional; for extra flavor, consider toasting.

Topping

• 1 cup whipped cream Add just before serving.

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C).
• In a mixing bowl, cream together the butter and sugar until light and fluffy.
• Beat in the egg and vanilla extract until well combined.
• In another bowl, whisk together the flour, cornstarch, baking powder, and salt.
• Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk, until fully incorporated.
• Fold in the shredded coconut if using.
• Spoon the batter into a greased muffin tin, filling each cup about 2/3 full.

Baking

• Bake for 15-20 minutes or until golden and a toothpick comes out clean.
• Let cool completely before removing from the tin.

Serving

• Once cooled, top each cookie cup with whipped cream and additional shredded coconut if desired.

Notes

For a fun touch, add a cherry on top. Store leftovers in an airtight container at room temperature for up to three days, or refrigerate for up to a week. Add whipped cream just before serving to maintain texture.

Keyword Coconut Cream Pie, Cookie Cups, Dessert Recipe, Easy Baking, Treats