Coconut Cream Pie Cookie Cups
Coconut Cream Pie Cookie Cups are the ultimate dessert mashup! Chewy, buttery sugar cookie cups are filled with a creamy coconut cream pie filling, then topped with fresh whipped cream and toasted coconut for a two-in-one sweet treat!
Servings: 24 cookies
Equipment
Ingredients
- 1 (16 oz) package store-bought sugar cookie dough 24 count
- 1 (3.4) oz box instant coconut cream pudding mix
- 1/2 cup milk
- 1 cup heavy whipping cream divided
- 2 tbsp sour cream
- 1 cup sweetened shredded coconut toasted and divided
- 1 tbsp powdered sugar
Instructions
- Preheat your oven to 350 degrees F and spray a 24-cup mini muffin tin with cooking spray.
- Grab your sugar cookie dough and slice into 24 equal squares (just follow the perforated lines), then drop one square of cookie dough into each mini muffin tin cavity.
- Bake for 14-16 minutes, then immediately take the handle of a spoon or spatula and press down in the center of each cookie to create a well.
- At the same time, pour the shredded coconut onto a baking sheet and bake for 10 minutes, tossing halfway through, or until the coconut is lightly golden brown.
- In a medium mixing bowl, combine coconut cream pudding mix with milk, ¾ cup heavy whipping cream, and sour cream. Whisk to dissolve any lumps, then set aside for 5 minutes to thicken.
- Fold in ½ cup of the toasted coconut, then transfer the filling to a Ziploc bag, cut off one end, and evenly fill each cookie cup.
- Combine the remaining heavy whipping cream with 1 tbsp powdered sugar and whip to form stiff peaks.
- Transfer the whipped cream into a Ziploc bag, cut off one end, then squeeze a dollop on top of each filled cookie cup. Sprinkle with the remaining toasted coconut and enjoy!