These coconut cream cookie cups take some time to make, but be patient because they are well worth it. You will not regret taking the time to craft these beautiful dessert cups. They are perfect to take to an event. Whether you are having high tea or going to a baby shower everyone will rave about how beautiful and delicious these are. I cannot tell you how many people have asked me for this recipe, which is why I am so happy to share it with you all today! try this recipe out and share it with your family and friends.
Check out what our friends from The Novice Chef blog have to say about this:
“These Coconut Cream Pie Cookie Cups are the perfect bite size combination of two classic desserts — coconut cream pie and sugar cookies.”
I love a good combination of two delicious desserts!
Ingredients
- 1/2 cup (1 stick) Land O Lakes unsalted butter, softened
- 1/2 cup Dixie Crystals Extra Fine Granulated Sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups Gold Medal all-purpose flour*
- 1/2 teaspoon baking powder
- 1/2 teaspoon Morton salt
Coconut Cream Pie Filling
- 1 1/4 cups Tru Moo whole milk
- 2 large egg yolks
- 6 tablespoons Dixie Crystals Extra Fine Granulated Sugar
- 1 tablespoon Gold Medal all-purpose flour
- 1 tablespoon Argo cornstarch
- 1/4 teaspoon Morton salt
- 2 teaspoons vanilla extract
- 1/2 teaspoon coconut extract
- 1/2 tablespoon Land O Lakes unsalted butter
- 3/4 cup shredded coconut
Garnish
- 2 cups Crème Chantilly
- 1/2 cup toasted shredded coconut
Instructions
- Preheat oven to 350°F. Grease mini muffin pans with butter and set aside.
- In a stand mixer, beat butter and sugar until light and fluffy. Add egg and vanilla extract, mixing until combined. Add flour, baking powder and salt, mixing until completely combined.
- Roll 3/4 tablespoon of dough into a small circle and place it in grease mini muffin pan. Using your thumb, create an indention in the middle of the cookie.
- Bake for 8 minutes, until the edges are set. Cookies will not look browned or cooked, but they are.
- Remove from oven and let cookies cool completely. Then pop cookie cups out of pan by flipping it over and tapping gently.
- In a small bowl, whisk together milk and egg yolks until well combined. Set aside.
- In a small sauce pan, whisk together sugar, flour, cornstarch and salt. Slowly pour in milk mixture, whisking the whole time to ensure there are no lumps.
- Turn heat to medium-high and continue stirring until mixture beings to boil and thicken, about 7 minutes.
- Remove from heat and stir in vanilla extra, coconut extract, butter and shredded coconut. Let cool. Then spoon into cookie cups. Place cookie cups in fridge to cool completely, about 30 minutes.
- When ready to serve, top cookie cups with whipped cream and toasted coconut. Serve immediately
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Quick Tip: Serve with piping hot tea.
Thanks again to The Novice Chef Blog for this amazing recipe.
