Chocolate Coconut Cream Pie Cookie Cups
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!
Servings: 24 cookie cups
Ingredients
Chocolate Graham Cracker Cups
- 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
Chocolate Coconut Cream Pie
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla
- 3 Tbsp cocoa powder
- 1 1/2 cups shredded and sweetened coconut
Whipped Cream
- 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
Instructions
Cookies:
- 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.
Whipped Cream
- 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.
Chocolate Coconut Cream Pie
- 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.
- Enjoy!