Dessertsbeyondfrosting5.0
Coconut Cream Pie Cookie Cups
A buttery coconut cookie on a graham cracker crust. Filled with coconut mousse and topped with whipped cream and toasted coconut.
👥 22 Servings⏱️ Prep & Cook: 32 min⏳ Prep: 20 min🔥 Cook: 12 min👤 Julianne Dell📖 beyondfrosting
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- food processor
- bowl
- microwave
- baking sheet
- knife
- whisk
📝 Preparation Steps
1
Preheat oven to 350° F. Grease a mini muffin pan with cookie spray or Crisco.
2
Use a food processor to grind graham crackers into a fine crumb.
3
Melt butter in a microwave-safe bowl until melted. Combine melted butter with graham cracker crumbs and stir until there are no dry crumbs lefts.
4
Spoon 1 tablespoon of graham crackers into the bottom of the mini muffin pan. Press down with a spoon or tart shaper.
5
Allow butter to come to room temperature for about ⏱️ 30 minutes. Combine butter and sugar in your stand mixer and beat on medium speed until light and fluffy.
6
Add egg and coconut extract. Beat into butter and sugar until thoroughly mixed.
Coconut extract1 tsptsp Coconut extract1/2
7
In a medium sized bowl, combine flour, dry pudding mix, baking powder and salt. Stir to combine. Set aside.
Baking powder1 tspUnsalted butter6 tbspC Unsalted butter, softened1/2Salt1 tsp
8
Slowly add dry ingredients into batter, and shredded coconut and beat on a low speed until dough starts to form. If dough is a little dry, add 1 tablespoon of milk. Set dough aside.
9
Drop 1-1.5 tablespoons of dough into the greased mini muffin pan on top of the graham crackers. Bake at 350°F for ⏱️ 12-14 minutes.
10
Toast coconut while the cookies are baking. Use a baking sheet lined with parchment paper or a baking mat. Toast until coconut starts to turn light brown.
11
Remove cookies from oven and allow to cool for at least ⏱️ 5 minutes. Use a tart shaper or the back of a spoon to gently push down the middle of the cookies. Allow to cool completely in the pan. You may need to run a knife around the edge of the cookies to help release them from the pan.
12
Put bowl and whisk in the freezer for ⏱️ 15 minutes until completely cold. Whip heavy cream on medium high speed for several minutes until bubbly.
13
Add powdered sugar and beat on medium high until stiff peaks form. Refrigerate whipped cream.
14
Combine instant vanilla pudding mix with milk and coconut extract. Whisk until powder dissolves. Refrigerate until pudding is firm.
Instant vanilla pudding mix (3.4 oz)1 pkgCoconut extract1 tsptsp Coconut extract1/2
15
Take 1 cup of the whipped cream and fold into pudding until mixed. Do not mix vigorously as it will deflate the whipped cream. Refrigerate until you are ready to assemble cookies.
16
To assemble the cookies, put coconut mouse in a Ziploc bag. Cut the tip off the end of the bag and gently fill the middle of the cookie cup with coconut mousse. Divide between cookie cups.
17
Top mousse with a dollop of the leftover whipped cream and sprinkle toasted coconut on top.
18
Cookies must be refrigerated in an air tight container after the mousse has been added.
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