Coconut Cream Pie Cookie Cups
Prep Time
30m
Bake Time
8m
Yields
24 cookie cupsAbout this Recipe
These Coconut Cream Pie Cookie Cups are the perfect right-sized combination of two classic desserts — coconut cream pie and sugar cookies! Why settle for one when you can have both in one bite? Sugar cookies are baked in a mini-muffin tin and then filled with a coconut cream filling. Top with homemade whipped cream and toasted coconut for the ultimate finish!
Coconut Cream Pie Cookie Cups
Prep Time
30mBake Time
8mYields
24 cookie cupsAbout this Recipe
These Coconut Cream Pie Cookie Cups are the perfect right-sized combination of two classic desserts — coconut cream pie and sugar cookies! Why settle for one when you can have both in one bite? Sugar cookies are baked in a mini-muffin tin and then filled with a coconut cream filling. Top with homemade whipped cream and toasted coconut for the ultimate finish!
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Ingredients
Sugar Cookie Cups
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour*
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Coconut Cream Pie Filling
- 1 1/4 cups whole milk
- 2 large egg yolks
- 6 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1/2 teaspoon coconut extract
- 1/2 tablespoon unsalted butter
- 3/4 cup shredded coconut
Garnish
- 2 cups Crème Chantilly
- 1/2 cup toasted shredded coconut
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Preheat oven to 350°F. Grease mini muffin pans with butter and set aside.
- In a stand mixer, beat butter and sugar until light and fluffy. Add egg and vanilla extract, mixing until combined. Add flour, baking powder and salt, mixing until completely combined.
- Roll 3/4 tablespoon of dough into a small circle and place it in greased mini muffin pan. Using your thumb, create an indention in the middle of the cookie.
- Bake for 8 minutes, until the edges are set. Cookies will not look browned or cooked, but they are.
- Remove from oven and let cookies cool completely. Then pop cookie cups out of pan by flipping them over and tapping gently.
- In a small bowl, whisk together milk and egg yolks until well combined. Set aside.
- In a small saucepan, whisk together sugar, flour, cornstarch, and salt. Slowly pour in milk mixture, whisking the whole time to ensure there are no lumps.
- Turn heat to medium-high and continue stirring until mixture beings to boil and thicken, about 7 minutes.
- Remove from heat and stir in vanilla extra, coconut extract, butter, and shredded coconut. Let cool. Then spoon into cookie cups. Place cookie cups in fridge to cool completely, about 30 minutes.
- When ready to serve, top cookie cups with whipped cream and toasted coconut. Serve immediately.
Share This Recipe
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Coconut Cream Pie Cookie Cups
Prep Time
30mBake Time
8mYields
24 cookie cupsAbout this Recipe
These Coconut Cream Pie Cookie Cups are the perfect right-sized combination of two classic desserts — coconut cream pie and sugar cookies! Why settle for one when you can have both in one bite? Sugar cookies are baked in a mini-muffin tin and then filled with a coconut cream filling. Top with homemade whipped cream and toasted coconut for the ultimate finish!
Ingredients
Sugar Cookie Cups
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour*
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Coconut Cream Pie Filling
- 1 1/4 cups whole milk
- 2 large egg yolks
- 6 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1/2 teaspoon coconut extract
- 1/2 tablespoon unsalted butter
- 3/4 cup shredded coconut
Garnish
- 2 cups Crème Chantilly
- 1/2 cup toasted shredded coconut
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Preheat oven to 350°F. Grease mini muffin pans with butter and set aside.
- In a stand mixer, beat butter and sugar until light and fluffy. Add egg and vanilla extract, mixing until combined. Add flour, baking powder and salt, mixing until completely combined.
- Roll 3/4 tablespoon of dough into a small circle and place it in greased mini muffin pan. Using your thumb, create an indention in the middle of the cookie.
- Bake for 8 minutes, until the edges are set. Cookies will not look browned or cooked, but they are.
- Remove from oven and let cookies cool completely. Then pop cookie cups out of pan by flipping them over and tapping gently.
- In a small bowl, whisk together milk and egg yolks until well combined. Set aside.
- In a small saucepan, whisk together sugar, flour, cornstarch, and salt. Slowly pour in milk mixture, whisking the whole time to ensure there are no lumps.
- Turn heat to medium-high and continue stirring until mixture beings to boil and thicken, about 7 minutes.
- Remove from heat and stir in vanilla extra, coconut extract, butter, and shredded coconut. Let cool. Then spoon into cookie cups. Place cookie cups in fridge to cool completely, about 30 minutes.
- When ready to serve, top cookie cups with whipped cream and toasted coconut. Serve immediately.