Easy Coconut Cream Pie Cookie Cups
All of the great things you want from a coconut cream pie in a small little cookie bite that is as delicious as it is adorable.
Servings: 36 bites
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.