Coconut Cream Pie Cookies Recipe
Ingredients:
For the Cookies:
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
For the Coconut Cream Filling:
1 package 3.4 oz instant coconut cream pudding mix
1 1/2 cups cold milk
1 cup heavy cream, whipped
For the Topping:
1 1/2 cups sweetened shredded coconut, toasted
Caramel sauce optional, for drizzling
Directions:
1. Prepare the Cookies:
Preheat your oven to 350F 175C and line a baking sheet with parchment paper.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and creamy.
Add the egg and vanilla extract, beating until fully combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet. Flatten slightly with the palm of your hand.
Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool completely on a wire rack.
2. Make the Coconut Cream Filling:
In a mixing bowl, whisk together the coconut cream pudding mix and cold milk until thickened about 2-3 minutes.
Gently fold in the whipped heavy cream until smooth. Cover and chill for 15-20 minutes.
3. Assemble the Cookies:
Using a small spoon or piping bag, spread or pipe a generous dollop of the coconut cream filling onto the top of each cooled cookie.
Sprinkle the toasted shredded coconut over the filling to coat the top.
4. Add the Finishing Touch:
Drizzle caramel sauce over the top of each cookie for extra flavor optional.
Refrigerate the cookies for 1 hour to set the filling before serving.
Nutritional Information:
Prep Time: 30 minutes
Baking Time: 12 minutes
Chilling Time: 1 hour
Total Time: 1 hour 45 minutes
Calories per Cookie: 230 kcal approx.
Servings: 16 cookies
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