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Coconut Cream Pie Cookie Cups Recipe

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This recipe for Coconut Cream Pie Cookie Cups is from Our Life on a Plate, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Rolls 16.5 oz. refrigerated sugar cookie dough
⅔ cup all-purpose flour
13.5 ounces coconut milk (1 can)
1 ½ cups half and half
2 eggs beaten
1 egg yolk
¾ cups granulated sugar
½ cup corn starch
¼ tsp salt
2 cups sweetened flaked coconut
1 tsp coconut extract
Directions:
Directions:
1. Preheat oven to 350º
2. Coat a mini muffin tin with nonstick cooking spray
3. In a large bowl, combine cookie dough and all purpose flocusur. Knead together until well blended.
4. Shape dough into one inch balls. Press cookie dough in bottom and up the side of each muffin cup, forming cup shape in mini cupcake tin.
5. Bake 10 to 12 minutes or until edges are just starting to turn golden brown.
6.Remove from oven and let cool for at least
ten minutes before gently twisting to remove from pan. Place on rack and let cool completely.
7. Combine coconut milk, half and half, eggs, sugar, corn starch and salt in a large, microwave safe bowl.
8. Microwave on high for one minute, stir. Repeat until a thick custard has developed. 5-7 minutes
9. Stir in 1 1/2 cups coconut and coconut extract.
10. Spoon coconut custard into cooled cookie cups.
11. Refrigerate for at least 2 hours.
12. Top with Red-Whip and toasted coconut.
Number Of Servings:
Number Of Servings:
3 Dozen
Preparation Time:
Preparation Time:
15 Minutes

 

 

 

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