Description
Delicious mini cookie cups filled with rich coconut cream.
Ingredients
Scale
- 1 cup all-purpose flour (gluten-free flour can be used as needed)
- 0 teaspoon baking soda
- salt (a pinch)
- 0 cup unsalted butter (coconut oil can be used for a dairy-free option)
- 0 cup granulated sugar (coconut sugar adds caramel notes)
- 0 cup brown sugar
- 1 large egg (aquafaba or flax egg can be used for vegan)
- 1 teaspoon vanilla extract
- 0 cup sweetened shredded coconut (use unsweetened for less sweetness)
- 1 cup whole milk (coconut milk can be used for richer flavor)
- 3 tablespoons cornstarch
- 2 large egg yolks (additional cornstarch can replace for vegan)
- 0 cup sugar (for filling)
- 2 tablespoons butter (for filling, coconut oil can be substituted)
- 1 cup whipped cream (use coconut whipped cream for dairy-free)
- 0 cup toasted coconut
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a mini muffin tin.
- In a bowl, whisk together the flour, baking soda, and salt.
- In another bowl, cream the butter with the granulated and brown sugars until light and fluffy.
- Beat in the egg and vanilla extract, then gradually mix in the dry ingredients and shredded coconut until combined.
- Scoop the dough into the muffin tin, filling each cavity about two-thirds full. Bake for 10–12 minutes until lightly golden.
- Remove from the oven and immediately press down the centers to form cups. Let cool completely.
- In a saucepan over medium heat, whisk together the milk, cornstarch, sugar, and egg yolks. Stir continuously until thickened, about 5–7 minutes.
- Remove from heat and stir in the butter until smooth. Allow the filling to cool slightly.
- Spoon the coconut cream filling into the cooled cookie cups and refrigerate for at least 1 hour.
- Top each cookie cup with whipped cream and a sprinkle of toasted coconut before serving.
Notes
- Substitute coconut oil for butter for dairy-free options.
- For a vegan option, use aquafaba or a flax egg in place of the egg.
- Consider using unsweetened coconut for a less sweet filling.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 150
- Sugar: 5g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg