Coconut Cream Pie Cookie Cups

Coconut Cream Pie Cookie Cups! Two of my favorite desserts collide in this easy to make recipe that will have your guests oohing and aahing in no time!

Love coconut desserts? Make sure to try these favorites: Coconut Macaroon Blossoms and Coconut Cream Pie!

I’m a sucker for two desserts in one. Always have been. If I can get more, I want more. Done. I love desserts like these lemon meringue cookie cups and this brownie sundae pie because they take dessert to a whole other level…the level where we all have to loosen our pants a bit…but it’s totally worth it. What I like even more is when I can combine two desserts into one…HEAVEN!

Today I’m bringing you a two-for-one dessert that my Dad completely approves of – Coconut Cream Pie Cookie Cups. Now, there is absolutely not one thing wrong with my Dad’s Coconut Cream Pie, I mean, it’s like the best thing in the world. Buuuut, did you know that swapping out that pie crust for a sugar cookie cup could take that amazing pie to something other-worldly? Yep. It can.

What You’ll Need

Let’s take a quick look at what you’ll need here and, as always, you can find the full, printable recipe card at the end of this post.

• refrigerated sugar cookie dough
• all-purpose flour
• coconut milk
• half and half
• eggs
• granulated sugar
• corn starch
• salt
• sweetened flaked coconut
• coconut extract

How To Make Coconut Cream Pie Cookie Cups

1. Preheat oven to 350°F.
2. Coat a mini muffin tin with nonstick cooking spray.
3. In a large bowl, combine cookie dough and all purpose flour. Knead together until well blended.
4. Shape dough into one inch balls. Press cookie dough in bottom and up the sides of each muffin cup, forming cup shape.
5. Bake 10 to 12 minutes or until edges are just starting to turn golden brown.
6. Remove from oven and let cool for at least ten minutes before gently twisting to remove from pan. Place on rack and let cool completely.
7. Combine coconut milk, half and half, eggs, sugar, corn starch and salt in a large, microwave safe bowl. (I use my large Pyrex measuring cup.) Stir.
8. Microwave on high for one minute, stir. Repeat until a thick custard has developed. 5-7 minutes.
9. Stir in 1½ cups coconut and coconut extract.
10. Spoon coconut custard into cooled cookie cups.
11. Refrigerate for at least 2 hours.

More Coconut Desserts You’ll Love

1. Coconut Macaroon Blossoms
2. Coconut Cream Pie
3. Almond Joy Cookies
4. Coconut Macaroons
5. Raspberry Coconut Magic Bars

How To Make Coconut Cream Pie Cookie Cups

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5 from 7 votes

Coconut Cream Pie Cookie Cups

Coconut Cream Pie Cookie Cups! Two of my favorite desserts collide in this easy to make recipe that will have your guests oohing and aahing in no time!

Course Dessert

Cuisine American

Keyword coconut cream pie cookie cups

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Servings 3 dozen

Calories 1224kcal

Author Trish – Mom On Timeout

Ingredients

• 2 rolls 16.5 oz refrigerated sugar cookie dough
• ⅔ cup all-purpose flour
• 13.5 ounces coconut milk 1 can
• 1½ cups half and half
• 2 eggs beaten
• 1 egg yolk
• ¾ cups granulated sugar
• ½ cup corn starch
• ¼ teaspoon salt
• 2 cups sweetened flaked coconut
• 1 teaspoon coconut extract

Instructions

• Preheat oven to 350°F.
• Coat a mini muffin tin with nonstick cooking spray.
• In a large bowl, combine cookie dough and all purpose flour. Knead together until well blended.
• Shape dough into one inch balls. Press cookie dough in bottom and up the sides of each muffin cup, forming cup shape.
• Bake 10 to 12 minutes or until edges are just starting to turn golden brown.
• Remove from oven and let cool for at least ten minutes before gently twisting to remove from pan. Place on rack and let cool completely.
• Combine coconut milk, half and half, eggs, sugar, corn starch and salt in a large, microwave safe bowl. (I use my large Pyrex measuring cup.) Stir.
• Microwave on high for one minute, stir. Repeat until a thick custard has developed. 5-7 minutes.
• Stir in 1½ cups coconut and coconut extract.
• Spoon coconut custard into cooled cookie cups.
• Refrigerate for at least 2 hours.
• Top with Reddi-wip and toasted coconut.

Nutrition

Calories: 1224kcal | Carbohydrates: 151g | Protein: 19g | Fat: 63g | Saturated Fat: 49g | Cholesterol: 219mg | Sodium: 664mg | Potassium: 713mg | Fiber: 7g | Sugar: 74g | Vitamin A: 673IU | Vitamin C: 2mg | Calcium: 189mg | Iron: 14mg