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Coconut Cream Pie Cookie Cups

Five coconut cream pie cookie cups on a white plate, topped with whipped cream and toasted coconut flakes.
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Bite-sized coconut cream pie cookie cups perfect for parties. Easy to make and store ahead.

Ingredients

Scale
  • 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

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

Find it online: https://www.purecookingjoy.com/coconut-cream-pie-cookie-cups/

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