Description
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
- Preheat & Prepare – Set the oven to 350°F and coat a mini muffin tin with nonstick spray.
- 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.
- Bake & Cool – Bake for 10-12 minutes until lightly golden. Let cool for 10 minutes before removing from the pan.
- 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).
- Add Coconut Flavor – Stir in 1½ cups of flaked coconut and coconut extract.
- Fill & Chill – Spoon the coconut custard into the cooled cookie cups and refrigerate for at least 2 hours.
- Garnish & Serve – Top with Reddi-wip and toasted coconut before serving.
Notes
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.
