Joyful Coconut Cream Pie Cookie Cups

There’s just something so incredibly satisfying about whipping up a batch of mini desserts for a get-together, right? It instantly makes any gathering feel extra special! For me, finding recipes that are both delightful to make and a huge hit with guests is pure joy. That’s exactly why I fell in love with these Coconut Cream Pie Cookie Cups. They’re the perfect little bites – like a classic coconut cream pie, but in an adorable, super-easy-to-handle cookie cup! You know, ever since I discovered how much peace and happiness I could find in the kitchen, moving away from that stressful corporate life, I’ve been all about creating recipes that are approachable, full of flavor, and made for sharing. You can read more about my journey over on my about page. These little cups absolutely fit that bill, making them one of my favorite mini dessert ideas and super easy party treats.

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Why You’ll Love These Coconut Cream Pie Cookie Cups

These little gems are an absolute dream for anyone who loves baking but doesn’t have heaps of time. You get all the amazing flavor of coconut cream pie, but in a super cute, perfectly portioned cookie cup that makes serving a breeze. They’re fantastic bite sized desserts that are always the first to disappear from a party table, making them a total lifesaver for any potluck dessert situation!

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Gather Your Ingredients for Coconut Cream Pie Cookie Cups

Alright, let’s get our ducks in a row and gather everything we need for these delightful little treats. Having all your ingredients prepped and ready means the baking process is super smooth. Trust me on this one!

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup milk
• 1 (3.4 ounce) package instant vanilla pudding mix
• 1 (8 ounce) container whipped topping, thawed
• 1/2 cup shredded sweetened coconut, toasted

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Crafting the Perfect Coconut Cream Pie Cookie Cups

Alright, let’s get down to the fun part – actually making these little cuties! It’s really not complicated at all, but there’s one little step that can trip you up if you’re not careful. I remember one time, I got a little impatient and didn’t cream the butter and sugar quite long enough, and my cookie cups ended up a bit too flat and spread out. So, pay attention to that creaming step, and you’ll be golden! It reminds me a bit of when I was first learning to bake bread; a few little details make a world of difference.

Preparing the Cookie Dough Base

First things first, get that oven preheated to 350°F (175°C) and make sure you’ve got your mini muffin tins greased and floured, or just give them a good spritz of baking spray. Now, in a nice big bowl, we’re going to cream together the softened butter and sugar. You want this mixture to get nice and fluffy, a pale yellow color – that’s where all that light texture comes from! Then, we’ll beat in those eggs one at a time, followed by the vanilla extract. In another bowl, I like to whisk together the flour, baking soda, and salt just to make sure it’s all mixed evenly. Then, the magic really happens: we’ll slowly add the dry ingredients to the wet, alternating with the milk, starting and ending with the dry stuff. Mix it until it’s *just* combined – don’t go crazy overmixing!

Baking Your Cookie Cups

Now for shaping! You’ll want to drop rounded tablespoons of that lovely dough into your prepped mini muffin tins. Once they’re in there, gently press down with your thumb to make a little indent. This is where all that creamy filling is going to live, so make a nice little well! Pop them into the oven for about 10 to 12 minutes. You’re looking for the edges to be just lightly golden. Once they’re out, let them hang out in the tins for a few minutes to set up a bit before carefully transferring them to a wire rack to cool completely. You really want them totally cool before we fill them, otherwise, your yummy filling might just melt!

Whipping Up the Creamy Coconut Filling

Okay, while those cookie cups are doing their thing and cooling off, let’s get this dreamy filling ready. This is the part that really makes them taste like proper coconut cream pie! It’s so simple, you’ll be amazed. You just need that instant vanilla pudding mix – the kind that sets up fast – and some milk. Whisk them together really well in a medium bowl until it starts to thicken up, usually about 5 minutes. This is basically your shortcut to an amazing coconut pastry cream! Trust me, it’s seriously the easiest way to get that classic flavor.

Once the pudding is nice and thick, you’re going to gently fold in that bowl of thawed whipped topping. Use a spatula and be gentle! You want to keep all that lovely fluffiness. The key to making this filling extra creamy and luxurious is to not overmix at this stage. Just fold until it’s combined and there are no streaks of pudding or whipped topping visible. It should look like impossibly smooth, fluffy coconut clouds!

Assembling and Finishing Your Coconut Cream Pie Cookie Cups

Now for the best part – making these little delights look as good as they taste! Once your cookie cups are completely cool (seriously, don’t rush this!), grab that luscious coconut cream filling. You can use a spoon to dollop it in, or if you want to get fancy, a piping bag with a star tip makes them look super professional. Just fill each little cookie cup right up to the brim. Then, the crowning glory: sprinkle that perfectly toasted shredded coconut all over the top. This adds that amazing texture and that classic coconut flavor. To really let those flavors meld together and chill them out nicely, pop them in the fridge for at least 30 minutes before you serve these beauties! They’re such great easy party treats!

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Tips for Success with Coconut Cream Pie Cookie Cups

You know, I’ve learned a few little tricks over the years that really make these Coconut Cream Pie Cookie Cups shine. It’s all about those small details that help everything come together perfectly! Don’t be shy about following these tips; they’re what separate a good cookie cup from a truly *great* one. Plus, they’ll save you from any kitchen headaches – and we all want more joy and less stress, right? Check out my easy entertaining guide for more ideas!

Toasting Coconut for Maximum Flavor

Toasting your shredded coconut is hands-down one of the best ways to boost the flavor here. Just toss it in a dry skillet over medium heat, stirring almost constantly. You’ve got to watch it like a hawk because it can go from perfectly golden to burnt in a flash! You want it to be a nice light golden brown. It adds this wonderful nutty depth that you just can’t get from plain coconut.

Preventing Sticking and Ensuring Easy Removal

Nobody wants a beautiful cookie cup stuck in the pan! My favorite trick is to use a good quality baking spray that has flour in it, or you can make your own “cake goop” (equal parts flour, oil, and shortening blended into a paste). Make sure you get into all the nooks and crannies of those mini muffin tins. If you are using a brand new tin, a very light dusting of flour after the spray never hurts, just tap out any excess.

Achieving the Perfect Cookie Texture

For that tender, melt-in-your-mouth cookie texture, the key is not to overmix the dough once you add the flour. Mix just until everything is *barely* combined. Overdeveloping the gluten makes the cookies tough instead of tender. Also, make sure your butter is softened but not melted! If it’s too soft, the cookies will spread too much while baking. Mine always turn out best when I use good quality butter – it really does make a difference in flavor and texture!

Make-Ahead and Storage for Your Bite Sized Desserts

One of the best things about these Coconut Cream Pie Cookie Cups is how wonderfully they fit into a make-ahead game plan! You can totally get a head start, which is a lifesaver when you’re hosting. Bake the cookie cups one day, and that glorious cream filling can be made ahead of time too. Just keep them stored separately – the cookie cups in an airtight container at room temp, and the filling snug in the fridge. Then, just assemble them closer to party time so your cookie cups stay perfectly crisp and your filling stays lovely and creamy. These bite sized desserts are so flexible!

Frequently Asked Questions About Coconut Cream Pie Cookie Cups

Got questions about these little bites of heaven? I totally get it! Sometimes a few quick answers can save you a whole lot of fuss in the kitchen. Here are some things folks often ask me about these coconut cream pie cookie cups! For more specific info, you can always check out our disclaimer or reach out.

Can I make the cookie cups ahead of time?

Oh yes, absolutely! That’s one of the best parts. You can bake the cookie cups a day ahead and store them in an airtight container at room temperature. Keep the filling in the fridge. Just fill them right before you plan to serve them to keep everything looking and tasting its best!

What’s the best way to toast coconut?

Toasting coconut gives it this amazing nutty depth! Just spread your shredded coconut in a single layer on a dry skillet over medium heat. Stir it constantly – seriously, don’t walk away! – until it’s beautifully golden brown. It happens fast!

Can I use a different pudding flavor?

You sure can! While vanilla is classic and pairs perfectly, you could totally switch it up. A butterscotch instant pudding mix would be yummy, or even a coconut cream flavored one if you can find it! Just follow the same directions for preparing the filling.

Estimated Nutritional Information

Just so you know, these numbers are estimates, because, well, baking is an art! But generally, each of these yummy coconut cream pie cookie cups comes in around 150 calories. You’re looking at about 8g of fat, with 5g of that being saturated, and roughly 18g of carbs, about 15g of which is sugar. Plus a little bit of protein and fiber. For the full breakdown, you can check out my disclosure policy.

Share Your Creations!

I just love seeing what you all create in your kitchens! Did you make these delightful coconut cream pie cookie cups? Please drop a comment below, leave a rating, or share your amazing photos with me on Facebook! Tagging me makes my day!

Coconut Cream Pie Cookie Cups

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Bite-sized coconut cream pie cookie cups perfect for parties. Easy to make and store ahead.

• Author: purejoyalex
• Prep Time: 25 min
• Cook Time: 12 min
• Total Time: 37 min
• Yield: 24 cookie cups 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup milk
• 1 (3.4 ounce) package instant vanilla pudding mix
• 1 (8 ounce) container whipped topping, thawed
• 1/2 cup shredded sweetened coconut, toasted

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour mini muffin tins.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Drop rounded tablespoons of dough into the prepared mini muffin tins. Press down gently with your thumb to create an indentation.
7. Bake for 10-12 minutes, or until the edges are lightly golden.
8. Let the cookie cups cool in the tins for a few minutes before transferring them to a wire rack to cool completely.
9. While the cookie cups cool, prepare the filling. In a medium bowl, whisk together the instant vanilla pudding mix and milk according to package directions. Let stand for 5 minutes to thicken.
10. Gently fold the thawed whipped topping into the thickened pudding.
11. Spoon or pipe the coconut cream filling into the cooled cookie cups.
12. Sprinkle the toasted shredded coconut over the top of each cookie cup.
13. Chill the cookie cups for at least 30 minutes before serving.

Notes

• Toast shredded coconut in a dry skillet over medium heat until golden brown, stirring frequently.
• You can make the cookie cups and filling a day in advance. Store the baked cookie cups in an airtight container at room temperature and the filling in the refrigerator. Assemble just before serving.
• These are great for potlucks and easy entertaining.

Nutrition

• Serving Size: 1 cookie cup
• Calories: 150
• Sugar: 15g
• Sodium: 50mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 25mg