These easy chocolate coconut cream pie cookie cups are rich, creamy and full of chocolate! Homemade chocolate graham cracker cookie cups are filled with a coconut chocolate cream pie filling and topped with an easy homemade whipped cream. A fun, non-traditional Thanksgiving dessert!
If you like chocolate and coconut, then you are going to love these double Chocolate Coconut Cream Pie Cookie Cups! Chocolate coconut cream pie filling sits inside of double chocolate cookie cups and it’s amazing.
I don’t do change well.
Despite the fact one of my top strengths is (was?) adaptability (thanks freshman year of college), I have a hard time changing my ways once I find something I like.
For instance, I’m still a pandora person even though the vast majority of my friends insist spotify is better (I prefer the mystery of pandora).
MapQuest was my place. While I don’t use it anymore (hello Google Maps app), it took me forever to let go of it.
I’m 100% a book person. I don’t dig kindles or e-readers (plus, wasn’t one of the main selling points of a kindle was the fact book prices were supposedly going to be cheaper? Because it sure feels like the majority of books, or well known books, are almost as expensive) and I don’t see that changing any time soon.
There is one type of change I do well, and it’s mashing different desserts into one new, amazing dessert. These double Chocolate Coconut Cream Pie Cookie Cups? Think double chocolate cookies meet chocolate coconut cream pie (and it’s great).
I discovered my love of cookie cups back with these Coconut Cream Cookie Cups. Those ones had a graham cracker cookie crust and a coconut pie filling, and this recipe is loosely based off that one.
Given how much I adored those, I wanted to make a new version with very similar flavors. However, since I’m a choc-o-holic, these homemade cookie cups needed chocolate.
While I could’ve just opted to make a chocolate coconut filling, I went a little overboard (in a completely necessary kind of way) and decided to make a chocolate graham cracker cookie crust.
One of my better life decisions.
Since Thanksgiving is coming up and all, I thought I’d offer you guys a non-traditional Thanksgiving dessert recipe for you guys.
This Chocolate Coconut Cream Pie Cookie Cups recipe is, at least to me, completely non-traditional in the whole pumpkin, pecan, apple sense. For anyone who is tired of all things fall and whatnot, this is a perfect way to get your Thanksgiving dessert fix without being stuck eating the same old same old.
Chocolate Coconut Cream Pie Cookie Cups Tips & Tricks
- How to make cookie cups? All right, well to make mini cookie cups, you use a mini muffin tin. About 1 Tbsp of cookie dough goes into each cup, then after they’re baked, you press the centers down so that they look like mini crusts.
- The filling is entirely a no bake chocolate coconut cream pie filling. It’s a mixture of cream cheese, homemade whipped cream, toasted coconut and cocoa powder.
- I prefer toasted coconut in this recipe, as it truly brings out the flavor of the coconut, but you could skip that step.
- The whipped cream in this recipe is a stabilized whipped cream recipe, which means it holds its shape better than regular whipped cream so you can leave these cookie cups out on the Thanksgiving dessert table for a couple of hours with no problem.
Love at first bite.
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1/3 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp espresso powder (100% optional, but it enhances the chocolate flavor)
- 1/3 cup cocoa powder
- 3/4 cup all purpose flour
- 1/4 cup graham cracker crumbs, chocolate or original
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla
- 3 Tbsp cocoa powder
- 1 1/2 cups shredded and sweetened coconut
- 3/4 cups heavy whipping cream
- 1 Tbsp white chocolate instant pudding mix (this stabilizes the whipped cream)
- 1 Tbsp powdered sugar
- 1/2 tsp vanilla extract
- Preheat oven to 350 degrees and grease a 24-cup mini muffin tin well with baking spray. Set aside.
- Beat butter, brown sugar, and granulated sugar together until well combined (using a hand mixer, standing mixer, or by hand).
- Add in the egg, mixing until combined.
- Add in vanilla extract, baking soda, espresso powder and salt, mixing until combined.
- Next, add in graham cracker crumbs, cocoa powder and flour. Mix until well combined.
- Using a 1” cookie scoop (about 1 Tbsp) disperse dough evenly between the muffin cups.
- Bake for 10 minutes, or until the tops are done and the centers have risen (once you take the cookie cups out of the oven, the centers might sink a bit, which is fine).
- Immediately, or within a couple of minutes, press centers down to form a cup shape (I used a tsp to do this). Allow to cool completely before removing from the tin.
- With a hand mixer or standing mixer, whip the heavy cream and white chocolate udding mix until soft peaks form. Add in powdered sugar and vanilla extract, whipping until it has the consistency of whipped cream.
- Divide in half.
- In a 300 degree oven, toast coconut in an even layer on a parchment lined baking sheet. Toast for about 8-10 minutes, or until coconut is lightly golden brown (coconut will go from being toasted to burnt quickly). Pull toasted coconut out of the oven and allow to cool.
- Mix cream cheese, cocoa powder, vanilla extract and powdered sugar together until well combined.
- Fold in half of the whipped cream and 1 cup of toasted coconut, gently mixing until combined.
- Spoon filling into each cup, about 1 Tbsp or so of filling in each cup.
- With a piping bag and star tip, pipe the remaining whipped cream on top of each cookie cup. Top with toasted coconut.
- Allow cookie cups to chill at least 30-60 minutes before serving. Store leftovers in the fridge.
Here are some other recipes you might enjoy: