Coconut cream cookie cups

Coconut cream cookie cups: Fun to make, even better to eat. Photo by Marele van Zyl

Coconut cream cookie cups: Fun to make, even better to eat

It’s fun to make dessert for your family and friends. These coconut cream cookie cups are the ultimate expression of your dessert skills.

Coconut cream cookie cups

Coconut cream cookie cups: Fun to make, even better to eat. Photo by Marele van Zyl

Cupcakes are not only fun to make and fun to eat but there are so many types to choose from. Did you know that you can make a cookie cupcake? Our coconut cream cookie cups are full of caramel and vanilla flavour with a bit of crunch which everybody can appreciate. If you like baking, you’ll love making these as they are quite hands on but the result is the ultimate accomplishment and they look absolutely beautiful.

ALSO READ: Chocolate fudge cupcakes: Decadent and beautiful treats

You’ll be making a thicker cookie mix which is easy to press by hand and it’s only made from store-bought cake mix to make things easier. The coconut cream filling is light and fluffy which is perfect for filing these cupcakes or any other filled dessert you can think of. The toasted coconut topping just adds another layer of deliciousness. They go great with parties or just having them with a cup of tea or coffee when your friends come over.

ALSO READ: Salted caramel chocolate cupcakes for the holiday celebrations

It’s fun to make dessert for your family and friends. These coconut cream cookie cups are the ultimate expression of your dessert skills.

Coconut cream cookie cups recipe

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Recipe by Marele van Zyl Course: DessertCuisine: GlobalDifficulty: Medium
Prep time

30

minutes
Cooking time

5

minutes
Baking Time

10

minutes
Total time

44

minutes

Ingredients

  • For the cookie cups
  • 1 box 1 vanilla cake mix

  • 2 2 eggs

  • 1⁄3 cup 1⁄3 vegetable oil

  • Coconut cream filling
  • 1 packet 1 instant vanilla pudding mix

  • 1 cup 1 heavy whipping cream

  • 1⁄2 cup 1⁄2 milk {or coconut milk}

  • 1⁄4-1⁄2 tsp 1⁄4-1⁄2 coconut extract

  • 1⁄2 cup 1⁄2 sweetened coconut flakes

  • Toasted coconut
  • 1 1⁄2 cups 1 1⁄2 sweetened coconut flakes

Method

  • For the cookie cups
  • Preheat oven to 180°C. Prepare mini muffin pan by spraying each cup liberally with non-stick cooking spray. 
  • Pour vanilla cake mix into a medium bowl and whisk {or sift} to remove any lumps. Add vegetable oil and eggs to the cake mix and combine with a hand held mixer until dough is thick and sticky. 
  • Using a small cookie scoop {or 12 tbsp.}, put a mound of cookie dough into each muffin cup. Using a spoon, go back and press the mound of dough down to create a level cookie. 
  • Bake for 9-11 minutes.  {Do not over-bake).  Remove from oven and run a knife around the edge of each cookie cup.  Go back and use a tart shaper to press middle of cookie down and create a indentation.  Move cookies to cooling rack and let them cool completely.
  • For the coconut cream
  • In a medium bowl combine instant vanilla pudding mix, heavy cream and milk. Using a mixer {or whisk}, incorporate ingredients until the mixture is thick.  Add coconut extract and sweetened coconut, mix until combined.
  • Move coconut cream to a pastry bag {or Ziploc bag} and pipe a generous amount of cream into each cookie indention. If the coconut is getting caught in the bottom of the bag, then use a spoon.
  • For the toasted coconut
  • Add 112 cups of sweetened coconut to a microwave safe bowl. Start microwaving on high for 4 minutes, being sure to stir the coconut every 30 seconds. It will take a minute or two for he coconut to toast but once it starts to brown it will go quickly, so be sure to watch it.
  • Place a generous amount of toasted coconut on top of each cookie cup before the coconut cream sets up too much. Press down slightly so that it will stick in the cream.
  • Serve your coconut cream pie cookie cups immediately or store in an air tight container in the fridge for up to 4 days.

Notes

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