Coconut Cream Cookie Bites (Print Version)

# Ingredients:

→ Cookie Crust

01 - 1 cup butter, room temperature
02 - 1 cup sugar
03 - ¾ cup brown sugar
04 - 2 eggs
05 - 2 teaspoons rum extract
06 - 3 cups flour
07 - 1 teaspoon baking soda
08 - ½ teaspoon baking powder
09 - 1 teaspoon salt

→ Coconut Filling

10 - (2) 13.5 oz cans coconut milk
11 - 5.1 oz and 3.4 oz box instant vanilla pudding
12 - 8 oz sweetened shredded coconut, toasted
13 - Whipped cream or cool whip

# Instructions:

01 - Preheat oven to 350°F (175°C) and lightly spray a mini muffin pan with non-stick cooking spray.
02 - In a large bowl, combine butter, sugar, brown sugar, rum extract, and eggs until well blended.
03 - In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually mix into wet ingredients until just combined.
04 - Roll dough into ½ inch balls and press firmly into the bottom of each muffin cup. Bake for 15-17 minutes or until edges are golden brown and centers are fully set.
05 - Allow cookies to cool in the pan for 20 minutes. Using the end of a spatula, press into the center of each cookie to create a cup for the filling.
06 - In a medium bowl, stir the vanilla instant pudding with coconut milk until smooth and thickened.
07 - Transfer the pudding mixture to a piping bag and pipe into each cookie cup. Top with whipped cream and toasted shredded coconut.

# Notes:

01 - Nutritional values may vary based on brands and ingredient modifications. For utmost accuracy, use a nutritional calculator with precise details.

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