Coconut Cream Cookies Recipe

5 from 1 vote

These coconut pudding cookies are made with a sugar cookie crust, coconut cream pudding filling, and fresh whipped cream on top. They’re the perfect easy dessert to bring to BBQs, potlucks, parties, and showers.

Prep Time30

Cook Time15

Total Time45

Course: Dessert

Cuisine: American

Servings: cookie cups

Calories: 211kcal

Author: The Carefree Kitchen

Ingredients

Sugar Cookie Cups

1 cup butter room temperature
2 cups sugar
2 large eggs
2 teaspoons vanilla extract
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
3 cups all-purpose flour

Coconut Cream Pie Filling

3/4 cup sugar
4 tablespoons cornstarch
1/2 teaspoon salt
2 cups milk
3 large egg yolks
3 tablespoons butter
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 cup shredded coconut plus a little extra toasted coconut for topping

Homemade Whipped Cream

1½ cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

US Customary - Metric

Instructions

How to Make Cookie Cups

Preheat oven to 350 degrees F.
In the bowl of a stand mixer, add the butter and sugar and cream together using the paddle attachment until light and fluffy, or about 3-5 minutes. Add the eggs one at a time, mixing on low speed and scraping between each addition. Then, add the vanilla and salt and mix just until combined.
In a separate large bowl, whisk together the baking powder, baking soda and flour. Add the flour mixture to the butter mixture and mix on low speed until combined. Using a small ice cream scoop or a spoon, form 1" balls and place in a greased mini muffin tin.
Bake in a preheated oven for 7-8 minutes, or until lightly golden on the edges.
Remove the cookie cups from the oven and let them cool for 5 minutes before transferring to a wire rack to cool completely.

Coconut Cream Pie Filling

In a large pot, combine the sugar, cornstarch, and salt and whisk together. Pour in the cold milk and egg yolks, then whisk again until smooth. Add coconut and stir again.
Turn heat on to medium high and whisk constantly while the milk mixture comes to a boil. Continue to stir at a low boil for 1 minute, or until the filling is thick and bubbly. Remove from heat and add the butter, coconut extract, and vanilla extract, stirring until the butter has melted. Transfer to a baking dish or wide metal bowl, cover the surface with plastic wrap, and place in the fridge to cool.
Once cooled, spoon about one tablespoon of the cooled coconut pudding mixture into the cookie cups. Smooth the top with a knife or off-set spatula, then cover with plastic wrap and refrigerate until ready to serve.

Homemade Whipped Cream

In a large chilled bowl using a handheld mixer, or a stand mixer with the whisk attachment, add the cold heavy whipped cream, powdered sugar and vanilla extract.
Whip the heavy cream mixture on medium high speed for about 3-4 minutes, or until stiff peaks form.
Add the whipped cream to a piping bag and top each of the cookie cups with a little toasted coconut. Transfer the cookie cups to a serving platter and enjoy!

Notes

Storing instructions: store filled cookie cups in an airtight container in the fridge for up to 2 days, or unfilled cookie cups for up to 1 week. You can also freeze both baked cookie cups and the coconut cream filling separately for up to 2 months.

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