These mini coconut cream cookie bites are little bite-size cups of Caribbean-flavored heaven just waiting for you and your family or guests to devour. The flavors of coconut and rum come together to create a delicious treat that will have you dreaming of the islands!
Do you love cookies? Do you love the delicious flavors of the Caribbean islands? If you answered yes to both of these then get ready for one of the best cookie recipes you’ll ever have – coconut cream cookie bites!
I don’t know about you, but to me, there’s nothing quite as delicious as coconut and rum. Then again, I do love anything with pudding in it. Oh, and I can’t forget cookies. Cookies are great.
There really are just so many flavors out there to love. That’s why I came up with these out of this world tropical-themed cookie cups. Instead of making these with a traditional pie crust, I made a yummy cookie crust infused with rum extract that holds a creamy, delicious pie filling of pudding and coconut, and it’s all topped with whipped cream. Every bite is like a day at the beach.
Setting Sail for Coconut Cream Cookie Bites
These little bites of tropical flavors are so delicious, but how did we come to them? As you might have noticed, I’ve been putting a bit of history behind my recipes lately, an it’s because I’ve discovered that the history of food is almost as tasty as the food itself. I mean, you wouldn’t believe how many things we make today were created by complete accident or how incredibly old the roots of some of our favorite dishes are.
That’s why I want to set sail – hey, I have to keep the theme going – on a voyage from the earliest start of the cookie and the coconut cream pie to the new world, as it were, of these coconut cream cookie bites.
Origin of Coconut Cream Pie
Coconut cream pie has been around for well over a century. In the late 1800s, Europeans and Americans were all about imported tropical fruit like pineapples and bananas, but at that time, the coconut hadn’t seen a rise in popularity. This was mainly due to the difficulty of transporting coconuts without them spoiling and because if people did get them, they weren’t quite sure what to do with them.
Eventually, a French company based in Ceylon began shredding coconut meat and drying it out, making it simple to ship without spoiling. It also made it simple to cook with. Shredding coconut changed everything. It’s popularity began to skyrocket almost immediately, and not long after that, it spread to America.
A Philadelphia flour miller was given payment in the form of coconuts for a debt owed to him by a Cuban businessman, and in 1895, the miller set up a factory devoted to shredding and drying his coconut, putting coconut on the map in the States.
Almost immediately, people began using this shredded coconut to make coconut cream pie, and by the early 1900s, the pie was everywhere. It’s no surprise, really. Coconut cream pie is absolutely delicious. The rest, as they say, is history.
Coconut Cream Cookie Bites
Thanks to the invention of cookies and coconut cream pie, I can now share with you these coconut cream cookie bars. They are the absolute best of both of those worlds. Infusing the crunchy cookie cup with rum makes the perfect base for the creamy coconut cream that those little cups enclose. They’re a delicious treat that’s sweet, decadent, and so full of that wonderful Caribbean vibe.
These cookie bites make great desserts, appetizers, or even afternoon snacks. No matter where or when you serve them, you can’t go wrong. They’re easier to make than you think, and everyone loves them.
There aren’t many tips to know for this recipe. It’s a super simple, straightforward affair. The biggest thing to remember is to press your cookie dough firmly into the bottom of your muffin pan. You want to make sure that the dough is pressed completely into the pan so that it creates a nice cup shape, so push it in there to fill the pan.
In addition, make sure to let your cookie cups cool for about 20 minutes. Don’t rush it, as the cups need to be cool when you add your coconut cream filling.
Storing Coconut Cream Cookie Bites
You can store these coconut cream cookie bites in the refrigerator for about four days in an air-tight container. You’ll have to enjoy them by then because freezing is not an option. Pudding freezes in an odd way that changes the consistency when its thawed out. It wouldn’t be dangerous to eat it, but it also wouldn’t be very good!
Try These Coconut Cream Cookie Bites Today
These coconut cream cookie bites are so easy to make and so absolutely delicious. They’re perfect for desserts, snacks, party food, or potluck additions. The delicious Caribbean-inspired flavor would even make them just the thing for a beach-themed party.
Whether you serve these bites at a party or just as a snack for the family, one thing’s for sure, these coconut cream cookie bites are always a great choice, and everyone always loves them. Give them a try. They’re so easy to make, there’s really no reason not to!
Ingredients Needed to Make Coconut Cream Cookie Bites
For the Cookie Crust
- Brown sugar
- Rum extract
- Baking soda
- Baking powder
For the Coconut Filling
- Coconut milk
- Instant vanilla pudding mix
- Sweetened shredded coconut, toasted
- Whipped cream or cool whip
How to Make Coconut Cream Cookie Bites
For the Cookie Crust
- Preheat oven to 350° and spray a mini muffin pan with non-stick cooking spray.
- In a large bowl, combine butter, sugar, brown sugar, rum extract, and eggs together until combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Slowly add dry ingredients into wet ingredients and mix on medium speed until just combined.
- Roll dough into 1/2 inch balls and press firmly into bottom of a mini muffin tin.
- Bake for 15-17 minutes or until edges are golden brown and the middle of the cookie is fully set.
- Let sit in muffin pan for 20 minutes to cool completely.
- Take the end of a spatula and press into the middle of each cookie to create a cup for filling.
For the Coconut Filling
- In a medium bowl, mix vanilla instant pudding and coconut milk together until smooth and thick.
- Place mixture into a piping bag and pipe filling into each sugar cookie cup.
- Top with whipped cream and toasted shredded coconut.
Try These Delicious Cookie Bites
Here are a few more delicious recipes that can be found on the blog:
- 1 cup butter, room temperature
- 1 cup sugar
- ¾ cup brown sugar
- 2 eggs
- 2 tsp rum extract
- 3 cups flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- (2) 13.5 oz cans coconut milk
- 5.1 & 3.4 oz box instant vanilla pudding
- 8 oz sweetened shredded coconut, toasted
- whipped cream or cool whip
Preheat oven to 350° and spray a mini muffin pan(s) with non-stick cooking spray.
In a large bowl, mix butter, sugar, brown sugar, rum extract, and eggs together until combined.
In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
Slowly add dry ingredients into wet ingredients and mix on medium speed until just combined.
Roll dough into 1/2 inch balls and press firmly into bottom of muffin pan.
Bake for 15-17 minutes until edges are golden brown and the middle of the cookie is fully set.
Let sit in muffin pan for 20 minutes and cool completely.
Take the end of a spatula and press into the middle of each cookie to create a cup for filling.
In a medium bowl, mix vanilla instant pudding and coconut milk together until smooth and thick.
Place mixture into a piping bag and pipe filling into each cookie.
Top with whipped cream and toasted shredded coconut.
Recipe inspired from Delish
Here are a few pics that are the perfect size for pinning to Pinterest.
Copyright © Great Grub, Delicious Treats. All content and images are copyright protected. Do not use any images without prior permission.
If you want to republish this recipe, make sure to re-write the recipe in your own words and only list ingredients making sure to link back to this post for the original recipe and directions.