Coconut Cream Pie Cookie Cups

Indulge in the delightful fusion of cookies and pie with these Coconut Cream Pie Cookie Cups! A perfect blend of vanilla cake mix cookies, luscious coconut cream filling, and a topping of toasted coconut flakes. Simple, yet irresistibly delicious, these cookie cups are a unique dessert for any occasion.

A Nostalgic Treat

Remember those days when you craved a slice of coconut cream pie but wanted something more fun and bite-sized? That’s how these Coconut Cream Pie Cookie Cups came to be in my kitchen. It started as a sunny afternoon experiment, blending my love for cookies with the exotic flavor of coconut cream pie. Each bite-sized cup is a reminder of playful afternoons spent baking with my kids, their laughter filling the air as they eagerly awaited the moment to sprinkle the toasted coconut on top. These cookie cups aren’t just a recipe; they’re a vessel of joyful memories and the warmth of home.

Ingredients

Instructions

1. Preparing the Cookie Cups:
   • Initial Preparation: Preheat the oven to 350°F (175°C). Generously spray each cup of a mini muffin pan with non-stick cooking spray.
   • Making the Dough: In a medium-sized bowl, whisk or sift the vanilla cake mix to eliminate lumps. Add vegetable oil and eggs to the cake mix. Combine using a hand mixer until the dough achieves a thick and sticky consistency.
   • Forming the Cups: Use a small cookie scoop or measure out approximately 1/2 tablespoon to transfer a portion of cookie dough into each muffin cup. Press down each mound of dough to create a level cookie surface.
   • Baking: Bake the cookie cups in the preheated oven for 9 to 11 minutes. Avoid overcooking; the cups will firm up as they cool.
   • Shaping the Cups: After baking, run a knife around the edge of each cookie cup to loosen it. Use a tart shaper or the end of a wooden spoon to press down the center of each cookie cup, creating a well for the filling. Transfer the cups to a cooling rack and let them cool completely. If necessary, repeat the baking process for the remaining dough.
2. Preparing the Coconut Cream:
   • Combining Ingredients: In a medium bowl, combine the instant vanilla pudding mix with heavy cream and milk. Using a mixer or a whisk, mix until the mixture thickens.
   • Adding Flavor: Incorporate the coconut extract and sweetened coconut flakes into the mixture, blending until fully combined.
   • Filling the Cups: Transfer the coconut cream into a pastry bag or a Ziploc bag. Pipe a generous amount of the cream into the indentation of each cooled cookie cup. If using a spoon, ensure the coconut does not obstruct the bag’s opening.
3. Toasting the Coconut:
   • Toasting Process: Place 1 1/2 cups of sweetened coconut in a microwave-safe bowl. Microwave on high for 4 minutes, stirring every 30 seconds. Monitor closely, as the coconut can toast rapidly.
   • Finishing Touch: Once toasted, sprinkle a generous amount of coconut on top of the coconut cream in each cookie cup. Press lightly to ensure it adheres to the cream.
4. Serving and Storage:
   • Serve the Coconut Cream Pie Cookie Cups immediately, or store them in an airtight container in the refrigerator for up to 4 days.

Enjoy these delightful and nostalgic Coconut Cream Pie Cookie Cups, a perfect bite-sized treat for any occasion!