Ingredients
For the Cookie Cup:
- 1 box of vanilla cake mix
- 2 eggs
- 1/3 cup of vegetable oil
For the Coconut Cream Filling:
- 1 package 3.25 oz. of instant vanilla pudding mix
- 1 cup of heavy whipping cream
- 1/2 cup of milk or coconut milk for a richer coconut flavor
- 1/4 to 1/2 teaspoon of coconut extract adjust according to taste preference
- 1/2 cup of sweetened coconut flakes
For the Toasted Coconut Topping:
- 1 1/2 cups of sweetened coconut flakes
Instructions
Preparing the Cookie Cups:
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Initial Preparation: Preheat the oven to 350 degrees Fahrenheit. Generously spray each cup of a mini muffin pan with non-stick cooking spray.
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Making the Dough: In a medium-sized bowl, whisk or sift the vanilla cake mix to eliminate lumps. Add vegetable oil and eggs to the cake mix. Combine using a hand mixer until the dough achieves a thick and sticky consistency.
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Forming the Cups: Employ a small cookie scoop or measure out approximately 1/2 tablespoon to transfer a portion of cookie dough into each muffin cup. Press down each mound of dough to create a level cookie surface.
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Baking: Bake the cookie cups in the preheated oven for 9 to 11 minutes. Avoid overcooking; the cups will firm up as they cool.
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Shaping the Cups: After baking, run a knife around the edge of each cookie cup to loosen it (an offset butter knife is recommended). Use a tart shaper or the end of a wooden spoon to press down the center of each cookie cup, creating a well for the filling. Transfer the cups to a cooling rack and let them cool completely. If necessary, repeat the baking process for the remaining dough.
Preparing the Coconut Cream:
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Combining Ingredients: In a medium bowl, combine the instant vanilla pudding mix with heavy cream and milk. Using a mixer or a whisk, mix until the mixture thickens.
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Adding Flavor: Incorporate the coconut extract and sweetened coconut flakes into the mixture, blending until fully combined.
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Filling the Cups: Transfer the coconut cream into a pastry bag or a Ziploc bag. Pipe a generous amount of the cream into the indentation of each cooled cookie cup. If using a spoon, ensure the coconut does not obstruct the bag’s opening.
Toasting the Coconut:
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Toasting Process: Place 1 1/2 cups of sweetened coconut in a microwave-safe bowl. Microwave on high for 4 minutes, stirring every 30 seconds. Monitor closely, as the coconut can toast rapidly.
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Finishing Touch: Once toasted, sprinkle a generous amount of coconut on top of the coconut cream in each cookie cup. Press lightly to ensure it adheres to the cream.
Serving and Storage:
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Serve the Coconut Cream Pie Cookie Cups immediately, or store them in an airtight container in the refrigerator for up to 4 days.
