Ingredients
Scale
For the cookie cups:
- 1 (16.5 oz) roll refrigerated sugar cookie dough (or homemade equivalent)
- Optional: 1–2 tbsp shredded coconut mixed into dough
For the coconut cream filling:
- 1 (3.4 oz) box instant coconut cream pudding mix
- 1¼ cups cold milk (whole or coconut milk for extra flavor)
- ½ cup sweetened shredded coconut
- 1 tsp vanilla extract
For topping:
- 1 (8 oz) tub whipped topping (e.g., Cool Whip), thawed
- ¼ cup toasted sweetened shredded coconut
- Optional: maraschino cherry halves or lime zest for garnish
Instructions
- Prep oven & pan: Preheat oven to 350°F (175°C). Lightly grease a 24-cup mini muffin tin.
- Form cookie cups: Divide sugar cookie dough into 24 equal pieces (~1 tbsp each). Press each into a muffin cup, forming a well (use a small shot glass or tart tamper if needed).
- Bake 10–12 minutes, until edges are golden. Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
- Make filling: Whisk pudding mix and cold milk until thickened (~2 min). Stir in shredded coconut and vanilla. Chill 10 minutes.
- Fill cups: Spoon or pipe coconut filling into cooled cookie cups.
- Top: Add a dollop of whipped topping. Sprinkle with toasted coconut. Garnish with cherries or lime zest if desired.
- Chill at least 30 minutes before serving.
💡 Pro Tips:
– Toast coconut: Spread on a baking sheet; bake at 325°F (160°C) for 5–7 minutes, stirring once, until golden.
– For gluten-free: Use GF sugar cookie dough and GF pudding mix.
– Make ahead: Bake cookie cups up to 2 days ahead; store unfilled in an airtight container.
Prep Time & Nutrition (per cookie cup, makes 24):
Prep Time: 20 min (+ chilling) | Cook Time: 12 min | Total Time: 1 hr
Servings: 24 | Calories: 90 | Net Carbs: 12g | Fats: 5g | Protein: 1g
Servings: 24 | Calories: 90 | Net Carbs: 12g | Fats: 5g | Protein: 1g