Go Back

Coconut Cream Pie Cookie Cups

Mini cookie cups filled with velvety coconut custard and topped with clouds of whipped cream and toasted coconut—these Coconut Cream Pie Cookie Cups are the perfect handheld dessert. Think of your favorite pie, now in bite-sized buttery cookie form, easy to eat and impossible to resist.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 5 minutes
Servings 24

Ingredients
  

Cookie Cups:

  • 1/2 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Coconut Custard Filling:

  • 1 1/4 cups whole milk
  • 2 egg yolks
  • 6 tablespoons granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon coconut extract
  • 1/2 tablespoon butter
  • 3/4 cup shredded sweetened coconut

Garnish:

  • 2 cups whipped cream or Crème Chantilly
  • 1/2 cup toasted shredded coconut

Instructions
 

  • Preheat oven to 350°F. Lightly grease a mini muffin pan or use silicone molds.
  • In a stand mixer, beat butter and sugar until light and fluffy. Mix in egg and vanilla until smooth.
  • Add flour, baking powder, and salt. Mix until fully combined and dough holds together.
  • Roll 3/4 tablespoon of dough into balls. Place in muffin wells and use your thumb or a small spoon to create an indention in the center.
  • Bake for 8 minutes. Edges should be set; centers may still look soft. Let cool fully before removing from the pan.
  • In a small bowl, whisk milk and egg yolks until smooth.
  • In a saucepan, whisk sugar, flour, cornstarch, and salt. Slowly pour in milk mixture while whisking to prevent lumps.
  • Cook over medium heat, stirring constantly, until the mixture boils and thickens (about 7 minutes).
  • Remove from heat. Stir in vanilla, coconut extract, butter, and shredded coconut. Let cool to room temperature.
  • Spoon cooled custard into cookie cups. Refrigerate for at least 30 minutes to set.
  • Top each with whipped cream and toasted coconut just before serving.

Notes

  • Don’t overbake the cookie cups; they should stay soft in the center.
  • Make the custard a day ahead to save time and deepen flavor.
  • Use a piping bag for a clean swirl of whipped topping.
  • For extra texture, add chopped macadamia nuts to the cookie dough.