Coconut Cream Cookie Bites (Print Version)
# Ingredients:
→ Cookie Crust
01 -
1 teaspoon salt
02 -
1 cup unsalted butter, softened
03 -
1 teaspoon baking soda
04 -
¾ cup packed brown sugar
05 -
2 teaspoons rum flavoring
06 -
½ teaspoon baking powder
07 -
2 large eggs
08 -
3 cups all-purpose flour
09 -
1 cup granulated sugar
→ Coconut Filling
10 -
13.5 oz coconut milk, 2 cans
11 -
Whipped topping or cool whip
12 -
Toasted sweetened coconut, 8 oz
13 -
One 5.1 oz and one 3.4 oz pack of instant vanilla pudding mix
# Instructions:
01 -
Turn your oven on to 350°F (175°C) and spray some non-stick spray into your mini muffin pan.
02 -
Grab a big bowl and mix butter, sugar, rum flavoring, brown sugar, and eggs until everything comes together smoothly.
03 -
In a different bowl, whisk the salt, baking powder, baking soda, and flour. Slowly combine with the wet mix, just until mixed through.
04 -
Roll small ½ inch dough balls, pop them into the muffin cups, and firmly press them down. Bake for 15-17 minutes, or until the edges get golden and the middle is firm.
05 -
Let the cookies sit in the pan for 20 minutes. Use the back of a spatula to press into the centers, shaping cups for the filling.
06 -
Mix coconut milk with the vanilla pudding mix in a medium bowl. Give it a good stir until it thickens to a smooth consistency.
07 -
Spoon the pudding into a piping bag and fill the cookie cups. Sprinkle toasted coconut on top and finish with a dollop of whipped topping.
# Notes:
01 -
Nutrition details can shift based on ingredient brands or substitutions. For exact values, use a precise calculator.