Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Step 2: Prepare Cookie Dough
In a large mixing bowl, combine softened butter, granulated sugar, and brown sugar. Beat until creamy. Add in the egg and vanilla extract and mix until well incorporated. Gradually add the flour, baking soda, and salt, mixing until just combined.
Step 3: Portion the Dough
Scoop the cookie dough using a cookie scoop or tablespoon and roll into balls. Place them evenly spaced on a baking sheet lined with parchment paper.
Step 4: Shape the Cookie Cups
Bake the cookies in the preheated oven for 10-12 minutes. When done, remove from the oven and use a small measuring cup or the back of a spoon to make indentations in the center of each cookie. Let cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Step 5: Make the Coconut Cream Filling
In a mixing bowl, combine the coconut cream and powdered sugar, mixing until smooth. Fold in the shredded coconut.
Step 6: Fill the Cookie Cups
Once the cookie cups have cooled completely, fill each one with the coconut cream filling, using a spoon or piping bag for easier filling.
Step 7: Top with Whipped Cream
Top each filled cookie cup with whipped cream and additional shredded coconut for garnish, if desired.
Step 8: Chill and Serve
Refrigerate the cookie cups for at least 30 minutes before serving to allow the filling to set. Enjoy your delicious coconut cream pie cookie cups!
Notes
Tip 1: Storing
These cookie cups can be stored in an airtight container in the refrigerator for up to 3 days.
Tip 2: Coconut Cream Quality
For the filling, it is best to use full-fat coconut cream for a rich and creamy consistency.
Tip 3: Customization
Feel free to adjust the sweetness of the filling by adding more or less powdered sugar according to your taste preference.
Tip 4: Coconut Variations
You can use toasted coconut flakes as a topping for added flavor and texture.
