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.
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.