A buttery coconut cookie on a graham cracker crust. Filled with coconut mousse and topped with whipped cream and toasted coconut.
For the crust
- 1 3/4 C Graham cracker crumbs
- 6 tbsp Unsalted butter
For the cookie
- 1/2 C Unsalted butter, softened
- 3/4 C Sugar
- 2 Large eggs
- 1 tsp Coconut extract
- 2 1/4 C Flour
- 1 pkg Instant coconut cream pudding (3.4 oz)
- 1 tsp Baking powder
- 1 tsp Salt
- 1/2 C Coconut
For the mousse
- 2 C Heavy whipping cream
- 1 C Powdered sugar
- 1 pkg Instant vanilla pudding mix (3.4 oz)
- 3/4 C Milk
- 1/2 tsp Coconut extract
- Preheat oven to 350° F. Grease a mini muffin pan with cookie spray or Crisco.
- Use a food processor to grind graham crackers into a fine crumb.
- Melt butter in a microwave-safe bowl until melted. Combine melted butter with graham cracker crumbs and stir until there are no dry crumbs lefts.
- Spoon 1 tablespoon of graham crackers into the bottom of the mini muffin pan. Press down with a spoon or tart shaper.
- Allow butter to come to room temperature for about 30 minutes. Combine butter and sugar in your stand mixer and beat on medium speed until light and fluffy.
- Add egg and coconut extract. Beat into butter and sugar until thoroughly mixed.
- In a medium sized bowl, combine flour, dry pudding mix, baking powder and salt. Stir to combine. Set aside.
- Slowly add dry ingredients into batter, and shredded coconut and beat on a low speed until dough starts to form. If dough is a little dry, add 1 tablespoon of milk. Set dough aside.
- Drop 1-1.5 tablespoons of dough into the greased mini muffin pan on top of the graham crackers. Bake at 350°F for 12-14 minutes.
- Toast coconut while the cookies are baking. Use a baking sheet lined with parchment paper or a baking mat. Toast until coconut starts to turn light brown.
- Remove cookies from oven and allow to cool for at least 5 minutes. Use a tart shaper or the back of a spoon to gently push down the middle of the cookies. Allow to cool completely in the pan. You may need to run a knife around the edge of the cookies to help release them from the pan.
- Put bowl and whisk in the freezer for 15 minutes until completely cold. Whip heavy cream on medium high speed for several minutes until bubbly.
- Add powdered sugar and beat on medium high until stiff peaks form. Refrigerate whipped cream.
- Combine instant vanilla pudding mix with milk and coconut extract. Whisk until powder dissolves. Refrigerate until pudding is firm.
- Take 1 cup of the whipped cream and fold into pudding until mixed. Do not mix vigorously as it will deflate the whipped cream. Refrigerate until you are ready to assemble cookies.
- To assemble the cookies, put coconut mouse in a Ziploc bag. Cut the tip off the end of the bag and gently fill the middle of the cookie cup with coconut mousse. Divide between cookie cups.
- Top mousse with a dollop of the leftover whipped cream and sprinkle toasted coconut on top.
- Cookies must be refrigerated in an air tight container after the mousse has been added.
Cookies must be refrigerated after mousse is added.
If you can’t find coconut cream pie cookies. I would use vanilla pudding, and double the amount of coconut extract. And because I love coconut, I would maybe add some shredded coconut to the cookie dough.
My preferred mini muffin pan is from Calphalon. It is deeper than a traditional mini muffin pan, allowing you to create slightly larger cookie cups.
- Category: Cookies
- Method: Bake
- Cuisine: American
Keywords: pudding cookies, pudding cookies recipe, cookie cup recipe, homemade cookies, coconut cookie recipe, recipe for coconut cookies, coconut dessert