Coconut Cream Cookie Bites

These Coconut Cream Cookie Bites have become my signature dessert for summer gatherings and holiday parties alike. The combination of buttery cookie cups filled with luscious coconut pudding creates the perfect handheld treat that disappears within minutes whenever I serve them.

These little treasures first appeared at my daughter's graduation party when I needed something elegant yet easy to serve to a crowd. The tropical hint of coconut and rum extract had everyone asking for the recipe before the night was over.

Ingredients

For the Cookie Crust

• Butter: At room temperature creates that perfect tender crumb and rich flavor in the cookie cups
• Sugar and brown sugar combination: Provides both sweetness and moisture for the perfect cookie texture
• Eggs: Bind everything together while adding richness
• Rum extract: Gives a sophisticated flavor that complements the coconut beautifully
• Flour: Provides structure use all purpose for best results
• Baking soda and baking powder: Work together for the perfect rise without becoming too cakey
• Salt: Enhances all the flavors especially the sweetness

For the Coconut Filling

• Coconut milk: Full fat canned version gives authentic flavor and creamy texture
• Instant vanilla pudding mix: Creates the perfect consistency without cooking
• Sweetened shredded coconut: Adds texture and intensifies the coconut flavor toast it for deeper flavor
• Whipped cream or Cool Whip: Provides the perfect light topping

Step-by-Step Instructions

Prepare the Pan:

Start by preheating your oven to 350°F and thoroughly spray your mini muffin pans with nonstick cooking spray. Be sure to get into all the corners to prevent sticking as these cookie cups can be challenging to remove if not properly greased.

Create the Cookie Dough:

In a large bowl cream together the room temperature butter with both sugars until light and fluffy about 3 minutes. This step incorporates air which helps create tender cookies. Add the eggs and rum extract beating until fully incorporated and the mixture looks smooth and silky.

Combine Dry Ingredients:

Whisk together the flour baking soda baking powder and salt in a separate bowl until evenly distributed. This ensures the leavening agents are evenly distributed throughout the dough preventing any bitter spots or uneven rising.

Form the Cookie Dough:

Gradually add the dry ingredients to the wet mixture mixing just until combined. Overmixing at this stage will develop too much gluten resulting in tough cookies. The dough should be soft but not sticky enough to handle.

Shape the Cookie Cups:

Roll the dough into half inch balls between your palms then press firmly into the bottom of each mini muffin cup. Use your thumb or the back of a measuring teaspoon to create a slight depression in each as they will puff up during baking.

Bake to Golden Perfection:

Bake the cookie cups for 15 to 17 minutes until the edges turn golden brown and the centers are completely set. Look for a slight firmness when gently touched they should not feel soft or doughy.

Cool and Shape:

Allow the cookie cups to cool in the pan for at least 20 minutes. This cooling period is crucial as it allows the cookies to firm up enough to hold their shape. Then use the end of a wooden spoon handle or small spatula to gently press down the center of each cookie creating a deeper well for the filling.

Prepare the Coconut Filling:

Whisk together the instant vanilla pudding mix and coconut milk until smooth and thickened about 2 minutes. The mixture should be pipeable but not runny. Transfer to a piping bag or use a zip top bag with the corner snipped off.

Assemble the Cookie Bites:

Pipe the coconut filling into each cookie cup filling them just to the top. Add a small dollop of whipped cream to each and sprinkle generously with toasted coconut for both flavor and visual appeal.

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I once brought these to a potluck labeled simply as cookie cups and watched as coconut skeptics devoured them only to discover they actually loved coconut when prepared this way. The combination of textures and the creamy filling wins over even the most reluctant coconut eaters.

Make Ahead Options

These coconut cream cookie bites are ideal for planning ahead. You can bake the cookie cups up to three days in advance and store them in an airtight container at room temperature. The coconut filling can be prepared a day ahead and kept refrigerated. When ready to serve simply pipe the filling into the cups top with whipped cream and toasted coconut. This makes them perfect for holiday gatherings when oven space and time are at a premium.

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Storage Tips

Once filled these cookie bites should be refrigerated due to the dairy content in the filling. They will stay fresh for up to three days in the refrigerator covered loosely with plastic wrap. The cookie portion may soften slightly from the moisture in the filling but many people including myself prefer this texture similar to a graham cracker crust that has melded with its filling. For best presentation add the whipped cream and toasted coconut just before serving.

Variations Worth Trying

While the coconut cream version is my favorite these versatile cookie cups can be adapted in countless ways. Try filling them with chocolate pudding and topping with a raspberry for an elegant chocolate raspberry bite. Lemon curd topped with a tiny meringue creates mini lemon meringue pie cups. During fall replace the rum extract with maple and fill with pumpkin mousse for a seasonal treat. The basic cookie cup serves as the perfect canvas for your favorite flavor combinations.

Frequently Asked Questions

→ How do I ensure the cookie crust holds its shape?

Use a mini muffin pan and press the dough firmly into the bottom and sides. Bake until edges are golden to maintain their structure.

→ Can I substitute coconut milk with another ingredient?

Coconut milk provides the distinct flavor, but you could substitute with whole milk or almond milk if necessary, though it will alter the taste.

→ How do I toast coconut flakes?

Spread the shredded coconut on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally to ensure even toasting.

→ Can I make the filling ahead of time?

Yes, you can prepare the filling a day in advance and store it in the refrigerator. Pipe it into the cookie crusts just before serving.

→ What can I use instead of whipped cream?

If you prefer, you can use cool whip, mascarpone, or homemade sweetened whipped cream as a topping.