These Coconut Cream Pie Cookie Cups are like a mini pie and cookie in one super tasty bite! What could be better than that? They have the holidays written all over them and I can’t wait for you to taste one of these sweet babies for yourself. Keep scrolling to get all of the fun details.
A few weeks ago I realized that I have never posted a recipe with coconut! What a horrible disservice to all of the coconut loving readers out there!
There are so many great recipes containing coconut that when I was thinking about what to make I got a little stumped. Then I remembered back to these Boston Cream Pie Cookie Bites and I instantly knew that a coconut version was in order.
These Coconut Cream Pie Cookie Cups are every bit as wonderful as I had imagined. There is just something so fun about mini versions of any dessert.
Thank you so much for stopping by! This coconut cream pie cookie cups post contains affiliate links, I receive a small amount of compensation if you choose to purchase from my links (for example – as an Amazon Associate I earn from qualifying purchases). I only link to products that I know and love!
Coconut Cream Pie Cake Mix Cookie Dough
Making them starts with the cake mix cookie cup base. Mix together the cake mix, eggs and oil with a hand held mixer until you have a thick batter.
If you want some super helpful Cake Mix Cookie Tips then be sure to read this!
Using a small cookie scoop, scoop mounds of the dough into a mini muffin pan that has been sprayed liberally with non stick spray.
Using your fingers, press each mound down so that you each cookie is level.
Bake in a 350 degree oven for 9-11 minutes or until the edges are starting to brown and the middle is set and starting to sink.
Remove from the oven and immediately use a knife {I used an off set butter knife} to loosen the edges of each cookie. This will be so helpful in getting the cookies out of the pan.
Once you have each of the coconut cream pie cookie cups loosened, take a tart shaper or the end of a wooden spoon and press down the middle of each cookie.
This will be the spot for the coconut cream filling.
Then you can remove them from the pan and let them cool completely.
Coconut Cream made with Instant Vanilla Pudding
To make the filling, combine heavy whipping cream, milk and instant pudding mix. Mix with a hand held mixer until completely combined and thick. Add 1/4-1/2 teaspoon of coconut extract {depending on taste} and 1/2 cup of sweetened shredded coconut.
To fill the coconut cream pie cookie cups, put coconut cream into a pastry bag {or Ziploc bag} and pipe a generous amount into each cup. If you find that the coconut is getting caught in the bottom of the bag then you can use a spoon.
To top each little cookie we are going to toast coconut in the microwave. It is so simple and takes no time at all.
How to Toast Coconut in the Microwave
To toast the coconut, put 1 1/2 cups of coconut in a medium glass {microwave safe} dish. Microwave on high for 3-4 minutes being sure to stir after every 30 seconds.
It will take a minute or two for it to start to brown but once it does the coconut will darken quickly, so be sure to watch carefully.
See how great that worked!!
Top each Coconut Cream Pie Cookie Cup with a pile of toasted coconut to finish.
Serve your coconut cream pie cookie bites on a cute cake plate place on your holiday table and watch everyone go back for more. They are cutest little cookies this side of…well, ANYWHERE!
Do you love fun cookies? Try these recipes…
- Boston Cream Pie Cookie Bites
- Toffee Sheet Cake Cookies
- German Chocolate Cake Mix Cookies
- Ice Cream Sundae Cookie Bites
- Peanut Butter Texas Sheet Cake Cookies
- Texas Sheet Cake Cookies
Easy Coconut Cream Pie Cookie Cups
Ingredients
Cookie Cup
- 1 box vanilla cake mix
- 2 eggs
- 1/3 cup vegetable oil
Coconut Cream Filling
- 1 3.25 oz. pkg. instant vanilla pudding mix
- 1 cup heavy whipping cream
- 1/2 cup milk {or coconut milk}
- 1/4-1/2 tsp coconut extract
- 1/2 cup sweetened coconut flakes
Toasted Coconut
- 1 1/2 cups sweetened coconut flakes
Instructions
Cookie Cups
- Preheat oven to 350 degrees. Prepare mini muffin pan by spraying each cup liberally with non-stick cooking spray. Pour vanilla cake mix into a medium bowl and whisk {or sift} to remove any lumps. Add vegetable and eggs to the cake mix and combine with a hand held mixer until dough is thick and sticky. Using a small cookie scoop {or 1/2 tbsp.}, put a mound of cookie dough into each muffin cup. Using your fingers, go back and press the mound of dough down to create a level cookie. Bake for 9-11 minutes. {Do not over cook, they will set up as they cool.} Remove from oven and run a knife around the edge of each cookie cup {I used an offset butter knife}. Go back and use a tart shaper {or end of a wooden spoon} to press middle of cookie down and create a indentation. Move cookies to cooling rack and let them cool completely. Continue to bake second batch if necessary.
Coconut Cream
- In a medium bowl combine instant vanilla pudding mix, heavy cream and milk. Using a mixer {or whisk}, incorporate ingredients until the mixture is thick. Add coconut extract and sweetened coconut, mix until combined. Move coconut cream to a pastry bag {or Ziploc bag} and pipe a generous amount of cream into each cookie indention. If the coconut is getting caught in the bottom of the bag, then use a spoon.
Toasted Coconut
- Add 1 1/2 cups of sweetened coconut to a microwave safe bowl. Start microwaving on high for 4 minutes, being sure to stir the coconut every 30 seconds. It will take a minute or two for he coconut to toast but once it starts to brown it will go quickly, so be sure to watch it. Place a generous amount of toasted coconut on top of each cookie cup before the coconut cream sets up too much. Press down slightly so that it will stick in the cream.
- Serve your coconut cream pie cookie cups immediately or store in an air tight container in the refrigerator for up to 4 days.
