Introduction to Coconut Cream Pie Cookies
Hey there, fellow cookie lovers! If you’re anything like me, you know that sometimes, a sweet treat can turn a rough day around. That’s where these delightful Coconut Cream Pie Cookies come in! They’re not just cookies; they’re little bites of happiness that combine the creamy, dreamy flavors of coconut cream pie into a fun, handheld dessert. Perfect for a quick solution on a busy day or a charming treat to impress your loved ones, these cookies are sure to satisfy your cravings and bring smiles all around!
Why You’ll Love This Coconut Cream Pie Cookies
These Coconut Cream Pie Cookies are a dream come true for busy bakers! They come together in just about 30 minutes, making them a quick and easy dessert option. The taste? Oh, it’s like a tropical vacation in every bite! With a soft, chewy texture and a creamy filling, these cookies are perfect for satisfying your sweet tooth without the fuss. Trust me, you’ll want to make these again and again!
Ingredients for Coconut Cream Pie Cookies
Let’s dive into the deliciousness! Here’s what you’ll need to whip up these Coconut Cream Pie Cookies. Each ingredient plays a vital role in creating that perfect flavor and texture.
- Unsalted Butter: This is the base of your cookie dough, providing richness and a tender crumb. Make sure it’s at room temperature for easy mixing.
- Large Egg: Eggs help bind the ingredients together and add moisture, giving your cookies that delightful chewiness.
- Vanilla Extract: A classic flavor enhancer that adds warmth and depth to your cookies.
- Coconut Extract: This is where the magic happens! It intensifies the coconut flavor, making your cookies taste like a slice of coconut cream pie.
- Granulated Sugar: Sweetness is key! It helps create that lovely golden color and a soft texture.
- Sweetened Shredded Coconut: This adds texture and a burst of coconut flavor. You can use unsweetened if you prefer less sweetness.
- All-Purpose Flour: The backbone of your cookie dough, providing structure and stability.
- Baking Powder: This leavening agent helps your cookies rise and become fluffy.
- Salt: Just a pinch enhances all the flavors and balances the sweetness.
- Coconut Milk: This creamy ingredient is used for the filling, giving it that luscious coconut flavor.
- Cornstarch: It thickens the filling, ensuring it’s smooth and creamy.
- Egg Yolks: These add richness to the filling, making it extra decadent.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!
How to Make Coconut Cream Pie Cookies
Now, let’s get to the fun part—making these Coconut Cream Pie Cookies! Follow these simple steps, and you’ll have a batch of delightful cookies ready to impress your family and friends.
Step 1: Preheat the Oven
First things first, preheat your oven to 350°F (175°C). This ensures your cookies bake evenly. While that’s heating up, line a baking sheet with parchment paper. This little trick prevents sticking and makes cleanup a breeze!
Step 2: Cream the Butter and Sugar
In a mixing bowl, cream together the room temperature butter and granulated sugar until the mixture is light and fluffy. This step is crucial! It incorporates air into the dough, giving your cookies that perfect texture.
Step 3: Add the Egg and Extracts
Next, beat in the egg, vanilla extract, and coconut extract until everything is well combined. The extracts will infuse your cookies with that irresistible coconut flavor, making them taste like a slice of paradise!
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to your wet ingredients. Stir gently until just combined. You don’t want to overmix; that can lead to tough cookies!
Step 5: Stir in Shredded Coconut
Now, it’s time to fold in the sweetened shredded coconut. This adds a delightful texture and bursts of coconut flavor. Gently mix until the coconut is evenly distributed throughout the dough.
Step 6: Shape the Cookies
Scoop the dough into small balls, about the size of a tablespoon. Place them on the prepared baking sheet, leaving some space between each ball. Slightly flatten each ball with your fingers. This helps them spread evenly while baking.
Step 7: Bake the Cookies
Pop the baking sheet into the oven and bake for 10–12 minutes, or until the edges are golden brown. Once they’re done, let them cool completely on a wire rack. This cooling time is essential before adding the filling!
Step 8: Prepare the Coconut Cream Filling
While the cookies cool, let’s whip up the coconut cream filling. In a saucepan, whisk together the coconut milk, sugar, and cornstarch until smooth. Then, add the egg yolks and cook over medium heat, stirring constantly until the mixture thickens. This creamy filling is what makes these cookies truly special!
Step 9: Assemble the Cookies
Once the filling has cooled, it’s time to assemble your Coconut Cream Pie Cookies. Spread a generous spoonful of the coconut cream filling onto the bottom of one cookie. Top it with another cookie to create a delightful sandwich. Repeat this with the remaining cookies, and enjoy your tropical treat!
Tips for Success
- Make sure your butter is at room temperature for easy creaming.
- Let the cookies cool completely before adding the filling to prevent it from melting.
- Use a cookie scoop for uniform cookie sizes, ensuring even baking.
- Store assembled cookies in the refrigerator for the best freshness.
- Feel free to experiment with different extracts for unique flavors!
Equipment Needed
- Mixing Bowls: Use any size, but a large bowl is best for mixing dough.
- Electric Mixer: A hand mixer works great, but a stand mixer is even better for creaming.
- Baking Sheet: A standard baking sheet will do, or use a silicone mat for easy cleanup.
- Parchment Paper: This is optional, but it prevents sticking and makes for easy removal.
- Whisk: A simple whisk is perfect for mixing the filling ingredients.
Variations of Coconut Cream Pie Cookies
- Chocolate Drizzle: Add a touch of decadence by drizzling melted dark chocolate over the assembled cookies. It adds a rich contrast to the coconut flavor!
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend. Just make sure it contains xanthan gum for the best texture.
- Vegan Twist: Use coconut oil instead of butter, flax eggs in place of regular eggs, and non-dairy milk for the filling. You’ll still get that creamy goodness!
- Macadamia Nuts: Fold in chopped macadamia nuts into the cookie dough for an extra crunch and a nutty flavor that pairs beautifully with coconut.
- Fruit Infusion: Add a layer of fresh pineapple or mango slices between the cookies for a tropical fruit twist that brightens up the flavors!
Serving Suggestions for Coconut Cream Pie Cookies
- Pair these cookies with a tall glass of cold coconut milk for a refreshing treat.
- Serve alongside a scoop of vanilla ice cream for an indulgent dessert experience.
- Garnish with toasted coconut flakes for an extra touch of flavor and presentation.
- Enjoy with a cup of herbal tea or coffee to balance the sweetness.
- Arrange on a colorful platter for a delightful dessert display at gatherings!
FAQs about Coconut Cream Pie Cookies
Can I make Coconut Cream Pie Cookies ahead of time?
Absolutely! You can prepare the cookies and the filling separately. Just store the cookies in an airtight container and the filling in the fridge. Assemble them right before serving for the best texture!
What can I substitute for coconut milk in the filling?
If you don’t have coconut milk, you can use whole milk or almond milk. Just keep in mind that the flavor will be slightly different, but still delicious!
How should I store the assembled Coconut Cream Pie Cookies?
Store the assembled cookies in the refrigerator to keep the filling fresh. They’re best enjoyed within a few days, but I doubt they’ll last that long!
Can I freeze Coconut Cream Pie Cookies?
Yes! You can freeze the cookies without the filling. Just make sure they’re completely cooled, then place them in a freezer-safe bag. When you’re ready to enjoy, thaw and add the filling!
What’s the best way to serve Coconut Cream Pie Cookies?
These cookies are delightful on their own, but you can elevate them by serving with a scoop of ice cream or a drizzle of chocolate. They’re perfect for any gathering!
Final Thoughts
Making these Coconut Cream Pie Cookies is like taking a mini-vacation to a tropical paradise! Each bite is a delightful blend of creamy coconut goodness and chewy cookie bliss. I love how they bring joy to gatherings, turning ordinary moments into sweet memories. Whether you’re baking for a special occasion or just to treat yourself, these cookies are sure to impress. So, roll up your sleeves, gather your ingredients, and let the magic happen in your kitchen. Trust me, once you take a bite, you’ll be hooked on this delicious adventure!
Print
Coconut Cream Pie Cookies: Easy Recipe to Satisfy Cravings!
- Total Time: 30–32 minutes
- Yield: ~18 cookies
- Diet: Vegetarian
Description
Delicious Coconut Cream Pie Cookies that combine the flavors of coconut cream pie into a delightful cookie sandwich.
Ingredients
- ½ cup (113g) unsalted butter, room temperature
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp coconut extract
- ½ cup granulated sugar
- 1 ¼ cups sweetened shredded coconut
- ¾ cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 ½ cups coconut milk
- 3 tbsp granulated sugar
- 1 tbsp cornstarch
- 2 large egg yolks
- 1 tsp vanilla extract
- ½ cup sweetened shredded coconut
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream butter and sugar together until light and fluffy.
- Beat in egg, vanilla, and coconut extract.
- In another bowl, whisk flour, baking powder, and salt. Gradually add to wet mixture.
- Stir in shredded coconut.
- Scoop dough into small balls, place on baking sheet, and slightly flatten.
- Bake for 10–12 minutes, until edges are golden. Let cool completely.
- In a saucepan, whisk coconut milk, sugar, and cornstarch until smooth.
- Add egg yolks and whisk well.
- Cook over medium heat, stirring constantly, until thickened.
- Remove from heat, stir in vanilla and shredded coconut.
- Let filling cool before using.
- Spread a generous spoonful of coconut cream filling onto the bottom of one cookie.
- Top with another cookie to create a sandwich.
- Repeat with remaining cookies.
Notes
- Ensure the butter is at room temperature for easier creaming.
- Let the cookies cool completely before adding the filling to prevent it from melting.
- Store assembled cookies in the refrigerator for best freshness.
- Prep Time: 20 minutes
- Cook Time: 10–12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
