Easy Coconut Cream Pie Cookie Cups
These Coconut Cream Pie Cookie Cups capture all the magic of a classic coconut cream pie – that silky filling, the sweet coconut, the hint of vanilla – but tuck it into the most adorable, easy-to-handle cookie cup. No slicing required, just pure, unadulterated joy in every single bite. They are SO much easier than making a whole pie from scratch.
Equipment
- Mini muffin tin
- bowl for cookie dough
- Medium saucepan
- Whisk
- Separate bowl for wet ingredients
- Heatproof bowl for cooling filling
- Plastic wrap
- spoon or small tart shaper for pressing centers
- Wire rack
- Airtight container for storage
Ingredients
Main Ingredients
- 33 ounces Refrigerated Sugar Cookie Dough 2 rolls
- 0.6666 cup All-Purpose Flour
- 13.5 ounces Coconut Milk 1 can, full-fat, canned kind
- 1.5 cups Half and Half Substitute with whole milk or even light cream if you prefer
- 2 Eggs beaten
- 1 Egg Yolk
- 0.75 cup Granulated Sugar
- 0.5 cup Corn Starch
- 0.25 teaspoon Salt
- 1.5 cups Sweetened Flaked Coconut
- 1 teaspoon Coconut Extract
- Whipped cream Optional garnish
- Toasted coconut Optional garnish
Instructions
- Prep Your Cookie Cups: First things first, let's get those cookie bases ready. Preheat your oven according to the cookie dough package directions. Grab a mini muffin tin – this is key for getting those perfect cup shapes. You don't usually need to grease it since sugar cookies have plenty of butter, but if your pan is notorious for sticking, a quick spray won't hurt. Take your refrigerated cookie dough and combine it with the ⅔ cup of all-purpose flour in a bowl. This extra flour helps the cookies hold their shape better while baking, preventing them from spreading too much and losing their 'cup' potential. Roll the dough into small balls, about 1 to 1.5 inches in diameter, and press one into each cavity of the mini muffin tin. You want to press down and up the sides a little to create a shell or cup shape. Bake for about 10-14 minutes, or until the edges are lightly golden. As soon as they come out of the oven, you might need to gently press the centers down again with a spoon or a small tart shaper to ensure they have a nice deep well for the filling. Let them cool in the tin for about 10-15 minutes before carefully removing them to a wire rack to cool completely.
- Whip Up the Creamy Filling: While your cookie cups are cooling, let's make the star of the show – the coconut cream filling! In a medium saucepan, whisk together the granulated sugar, corn starch, and salt. This helps prevent lumps later. In a separate bowl, whisk together the coconut milk, half and half, beaten eggs, and the extra egg yolk until well combined. Slowly pour this wet mixture into the saucepan with the dry ingredients, whisking constantly to make sure everything is smooth. Place the saucepan over medium heat. Cook, whisking constantly, until the mixture thickens significantly and comes to a gentle simmer. It should be thick enough to coat the back of a spoon. This usually takes about 8-12 minutes. Don't rush it, and keep whisking so the bottom doesn't scorch! Once thickened, remove the pan from the heat and stir in the sweetened flaked coconut and the coconut extract. Whisk until everything is combined and the coconut is distributed throughout the filling.
- Chill and Assemble: Pour the hot filling into a heatproof bowl. To prevent a skin from forming on top, press a piece of plastic wrap directly onto the surface of the filling. Pop it in the refrigerator for at least 2-3 hours, or until it's completely chilled and firmly set. This is crucial for that perfect cream pie texture! Once the cookie cups are cool and the filling is chilled, it's assembly time! Spoon or pipe the coconut cream filling into each cookie cup. Fill them generously! Now for the optional, but highly recommended, garnish. Top each cup with a swirl of whipped cream and a sprinkle of toasted coconut. Toasted coconut adds such a wonderful nutty depth of flavor!
Notes
Tips for Success:
- Flour Power: Don't skip mixing the flour into the store-bought dough. It really helps the cups keep their shape!
- Cup Shape: Press firmly when forming the cups in the muffin tin, and repress gently right after they come out of the oven if they've puffed up.
- Whisk Constantly: While making the filling, keep whisking! This prevents lumps and burning.
- Chill Time is Crucial: Don't shortcut the chilling time for the filling. It needs to be completely cold and set to have the right texture.
- Prep Ahead: You can bake the cookie cups a day ahead of time and store them in an airtight container at room temperature. You can also make the filling a day ahead and keep it chilled in the fridge. Assemble right before serving for the freshest results. Substitutions & Additions:
- Dairy-Free: You could try using full-fat canned coconut milk instead of half and half, but you'll need to adjust the cornstarch slightly as it might not thicken the same. Look for vegan sugar cookie dough options.
- Different Milk: Whole milk works instead of half and half, the filling might be slightly less rich.
- Less Sweet: Use unsweetened flaked coconut, though you might need to add a touch more sugar to the filling depending on your preference.
- Chocolate Lover: Add a layer of melted chocolate to the bottom of the cooled cookie cups before adding the filling, or sprinkle mini chocolate chips on top.
- Different Extracts: A tiny drop of rum extract or vanilla extract along with the coconut extract can add complexity. Storage:
- Once assembled, these Coconut Cream Pie Cookie Cups need to be stored in the refrigerator due to the creamy filling. Keep them in a single layer in an airtight container if possible. They are best enjoyed within 3-4 days. FAQs:
- Can I use homemade sugar cookie dough? Absolutely! Just make sure it's a recipe that doesn't spread too much. You might still want to add a couple of tablespoons of extra flour to the dough portion you use for the cups.
- My filling isn't thick enough. What happened? This usually means it didn't cook long enough at a high enough temperature after adding the wet ingredients, or it didn't chill long enough. Make sure you bring it to a gentle simmer while whisking constantly, and ensure it chills for the full time until firmly set.
- Can I freeze these? I don't recommend freezing the assembled cups. The texture of the filling can change when frozen and thawed, and the cookies might get soggy. You could potentially freeze the baked cookie cups before filling, then thaw and fill later.
- Do I have to use sweetened coconut? Nope! You can use unsweetened flaked coconut, but the overall sweetness level of the final dessert might be lower. Adjust the sugar in the filling if you prefer it sweeter.
- Flour Power: Don't skip mixing the flour into the store-bought dough. It really helps the cups keep their shape!
- Cup Shape: Press firmly when forming the cups in the muffin tin, and repress gently right after they come out of the oven if they've puffed up.
- Whisk Constantly: While making the filling, keep whisking! This prevents lumps and burning.
- Chill Time is Crucial: Don't shortcut the chilling time for the filling. It needs to be completely cold and set to have the right texture.
- Prep Ahead: You can bake the cookie cups a day ahead of time and store them in an airtight container at room temperature. You can also make the filling a day ahead and keep it chilled in the fridge. Assemble right before serving for the freshest results. Substitutions & Additions:
- Dairy-Free: You could try using full-fat canned coconut milk instead of half and half, but you'll need to adjust the cornstarch slightly as it might not thicken the same. Look for vegan sugar cookie dough options.
- Different Milk: Whole milk works instead of half and half, the filling might be slightly less rich.
- Less Sweet: Use unsweetened flaked coconut, though you might need to add a touch more sugar to the filling depending on your preference.
- Chocolate Lover: Add a layer of melted chocolate to the bottom of the cooled cookie cups before adding the filling, or sprinkle mini chocolate chips on top.
- Different Extracts: A tiny drop of rum extract or vanilla extract along with the coconut extract can add complexity. Storage:
- Once assembled, these Coconut Cream Pie Cookie Cups need to be stored in the refrigerator due to the creamy filling. Keep them in a single layer in an airtight container if possible. They are best enjoyed within 3-4 days. FAQs:
- Can I use homemade sugar cookie dough? Absolutely! Just make sure it's a recipe that doesn't spread too much. You might still want to add a couple of tablespoons of extra flour to the dough portion you use for the cups.
- My filling isn't thick enough. What happened? This usually means it didn't cook long enough at a high enough temperature after adding the wet ingredients, or it didn't chill long enough. Make sure you bring it to a gentle simmer while whisking constantly, and ensure it chills for the full time until firmly set.
- Can I freeze these? I don't recommend freezing the assembled cups. The texture of the filling can change when frozen and thawed, and the cookies might get soggy. You could potentially freeze the baked cookie cups before filling, then thaw and fill later.
- Do I have to use sweetened coconut? Nope! You can use unsweetened flaked coconut, but the overall sweetness level of the final dessert might be lower. Adjust the sugar in the filling if you prefer it sweeter.