Coconut Cream Pie Cookie Cups

Coconut lovers, get ready for a dessert that combines the best of both worlds—soft sugar cookies and creamy coconut filling. These Coconut Cream Pie Cookie Cups are the ultimate bite-sized indulgence, perfect for parties, gatherings, or just treating yourself. With a buttery cookie base and a luscious coconut custard, each bite is pure tropical bliss.

Ingredients

• 2 rolls (16.5 oz) refrigerated sugar cookie dough
• ⅔ cup all-purpose flour
• 1 can (13.5 oz) coconut milk
• 1 ½ cups half and half
• 2 eggs, beaten
• 1 egg yolk
• ¾ cup granulated sugar
• ½ cup corn starch
• ¼ teaspoon salt
• 2 cups sweetened flaked coconut
• 1 teaspoon coconut extract

Instructions

1. Preheat & Prepare – Set the oven to 350°F and coat a mini muffin tin with nonstick spray.
2. Make the Cookie Cups – Mix the sugar cookie dough with flour until well blended. Roll into 1-inch balls and press into muffin cups, shaping them into a cup.
3. Bake & Cool – Bake for 10-12 minutes until lightly golden. Let cool for 10 minutes before removing from the pan.
4. Prepare the Coconut Custard – In a microwave-safe bowl, combine coconut milk, half and half, eggs, sugar, cornstarch, and salt. Microwave in 1-minute intervals, stirring each time, until thickened (about 5-7 minutes).
5. Add Coconut Flavor – Stir in 1½ cups of flaked coconut and coconut extract.
6. Fill & Chill – Spoon the coconut custard into the cooled cookie cups and refrigerate for at least 2 hours.
7. Garnish & Serve – Top with Reddi-wip and toasted coconut before serving.

Why You’ll Love These Coconut Cream Pie Cookie Cups
These delightful treats are not only easy to make but also incredibly delicious. The crisp sugar cookie base pairs perfectly with the smooth, creamy coconut filling, giving you a bite-sized dessert that melts in your mouth. Perfect for any occasion, these cookie cups are a guaranteed crowd-pleaser.

Serving and Storage Tips

Serving Suggestions

• Serve chilled for the best flavor and texture. The coconut custard sets beautifully after refrigeration, making each bite creamy and delicious.
• Garnish with Reddi-wip and toasted coconut just before serving for a fresh, crunchy contrast.
• Pair with a cup of coffee or tea for a delightful treat.

Storage Tips

• Refrigeration – Store leftover cookie cups in an airtight container in the refrigerator for up to 3 days to maintain freshness.
• Freezing – The sugar cookie cups can be baked ahead of time and frozen separately in an airtight container for up to 2 months. Thaw at room temperature before filling.
• Make-Ahead Option – The coconut custard can be prepared a day in advance and stored in the refrigerator. Assemble the cookie cups just before serving for the best texture.

Proper storage ensures these Coconut Cream Pie Cookie Cups stay fresh and delicious, whether you’re making them ahead for a party or enjoying leftovers!

Variations

1. Chocolate Coconut Cream Pie Cookie Cups

• Use chocolate sugar cookie dough for a rich, cocoa-infused base.
• Drizzle melted chocolate over the custard before serving.

2. Toasted Coconut Crunch

• Toast the flaked coconut before mixing it into the custard for a deeper coconut flavor.
• Add a sprinkle of crushed graham crackers or vanilla wafer crumbs on top.

3. Tropical Pineapple Coconut Cups

• Stir crushed pineapple (drained) into the coconut custard for a fruity twist.
• Garnish with a small pineapple wedge for a tropical flair.

4. Almond Joy-Inspired Cookie Cups

• Mix chopped almonds into the cookie dough before baking.
• Add a small chocolate square on top of the custard for a candy bar-inspired treat.

5. Key Lime Coconut Cream Cups

• Add lime zest and a splash of lime juice to the custard for a tangy balance.
• Garnish with a thin lime slice or zest for a citrusy kick.

6. Caramel Coconut Delight

• Swirl dulce de leche or caramel sauce into the coconut custard.
• Top with a sprinkle of sea salt for a salted caramel twist.

7. Dairy-Free Version

• Replace half-and-half with full-fat coconut milk or almond milk.
• Use a vegan sugar cookie dough alternative.

8. Nutty Coconut Cups

• Mix in chopped macadamia nuts or pecans into the cookie dough for added crunch.
• Sprinkle extra nuts on top before serving.

These fun variations make Coconut Cream Pie Cookie Cups even more versatile and exciting. Try them out and find your favorite twist!

FAQs

1. Can I use homemade sugar cookie dough instead of refrigerated dough?
Yes! You can use your favorite homemade sugar cookie dough recipe. Just make sure it has a firm texture to hold the cup shape when baked.

2. How do I keep the cookie cups from sticking to the pan?
Grease the mini muffin tin well with nonstick cooking spray or use a silicone muffin pan for easy removal. Let the cookie cups cool before gently twisting them out.

3. Can I make the coconut custard on the stovetop instead of the microwave?
Absolutely! Cook the custard mixture over medium heat, whisking constantly until thickened. This method gives you more control over the texture.

4. How far in advance can I make these cookie cups?
You can bake the cookie cups 2 days ahead and store them in an airtight container. The coconut custard can also be made a day in advance. Assemble just before serving for the best texture.

5. Can I freeze these cookie cups?
Yes! Freeze the unfilled cookie cups for up to 2 months in an airtight container. Thaw at room temperature before adding the custard. The custard itself does not freeze well due to its creamy texture.

6. What can I use instead of coconut extract?
If you don’t have coconut extract, you can use vanilla extract or almond extract for a different but delicious flavor.

7. Can I make these gluten-free?
Yes! Use a gluten-free sugar cookie dough and substitute cornstarch with arrowroot powder or another gluten-free thickener.

8. How do I toast coconut for garnish?
Spread sweetened flaked coconut on a baking sheet and bake at 325°F for 5-7 minutes, stirring occasionally, until golden brown.

9. Can I use whipped cream instead of Reddi-wip?
Yes! Freshly whipped cream or stabilized whipped topping works well. Just add it right before serving to keep it from deflating.

10. Can I make mini or larger versions of these cookie cups?
Definitely! For mini versions, use a smaller muffin tin and reduce the baking time. For larger cups, use a regular muffin tin and slightly increase baking time.

If you’re a fan of coconut desserts, these Coconut Cream Pie Cookie Cups are a must-try. They bring together the flavors of a classic coconut cream pie in a convenient handheld treat. Whether for a special event or a sweet craving, this recipe will quickly become a favorite. Try them today and experience a little taste of paradise!

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