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Dreamy Coconut Cream Pie Cookie Cups

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These Coconut Cream Pie Cookie Cups combine the buttery goodness of sugar cookies with a creamy, dreamy coconut cream filling. They are surprisingly simple to make, perfect for a weeknight treat or a last-minute gathering, and are a guaranteed crowd-pleaser.

Ingredients

Scale

Cookie Cups

  • 33 ounces refrigerated sugar cookie dough (about 2 rolls)

Coconut Cream Filling

  • 0.67 cup all-purpose flour
  • 13.5 ounces coconut milk (1 can, full-fat recommended)
  • 1.5 cups half and half
  • 2 large eggs (beaten)
  • 1 egg yolk
  • 0.75 cups granulated sugar
  • 0.5 cup corn starch
  • 0.25 teaspoon salt
  • 1.5 cups sweetened flaked coconut
  • 1 teaspoon coconut extract

Garnish (Optional)

  • whipped cream
  • toasted coconut

Instructions

  1. Preheat your oven to 350°F (175°C) and grease and flour a 24-cup mini muffin pan.
  2. Press about 1 tablespoon of sugar cookie dough into the bottom and up the sides of each muffin cup.
  3. Bake for 10-12 minutes, or until the edges are lightly golden.
  4. Let the cookie cups cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  5. While cookies cool, whisk together flour, granulated sugar, corn starch, and salt in a medium saucepan.
  6. Gradually whisk in coconut milk and half and half until smooth.
  7. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil. Boil for 1 minute, stirring.
  8. In a small bowl, whisk together beaten eggs and egg yolk. Slowly pour about ½ cup of the hot coconut mixture into the egg mixture while whisking continuously (tempering).
  9. Pour the tempered egg mixture back into the saucepan with the remaining coconut mixture, whisking constantly.
  10. Return to medium-low heat and cook, stirring constantly, for another 2-3 minutes until thick. Do not boil.
  11. Remove from heat and stir in sweetened flaked coconut and coconut extract.
  12. Spoon the coconut cream filling into the cooled cookie cups.
  13. Garnish with whipped cream and toasted coconut, if desired. Chill for at least 30 minutes before serving.

Notes

These are best enjoyed within a couple of days and should be stored in an airtight container in the refrigerator.

Find it online: https://cookeasenow.com/coconut-cream-pie-cookie-cups-recipe/