Mini Coconut Cream Cookie Bites – Step into my kitchen. Join me on a culinary adventure as we explore the world of Mini Coconut Cream Cookie Bites! These bite-sized treats are not just desserts; they are a symphony of flavors packed into every morsel. By combining the creamy coconut cream with a crispy cookie crust we create an indulgence that will satisfy both coconut enthusiasts and dessert lovers. With ingredients such, as butter, sugar, coconut milk, and a touch of rum extract for that twist we can embark on this mouthwatering journey.
The first time I whipped up these Mini Coconut Cream Cookie Bites was for a gathering with my family. The expressions on my husband’s and child’s faces when they took their bites were priceless. Eyes closed in sheer bliss, followed by a chorus of “yum!” Since that moment this recipe has become our go-to choice for any occasion spreading joy and love within our family.
What makes these Mini Coconut Cream Cookie Bites truly exceptional?
What makes these Mini Coconut Cream Cookie Bites truly exceptional? Firstly it is the harmony between the buttery cookie crust and the luscious coconut cream filling that creates a contrast, in textures. Secondly, the addition of rum extract adds a twist to elevate the flavor profile. So come along with me as we savor each bite of these Mini Coconut Cream Cookie Bites. A treat that embodies love, joy, and pure culinary satisfaction. Finally, these treats are adaptable. Ideal, for gatherings, outdoor outings, or, as a comforting indulgence to enjoy with your evening tea.
What You Need To Make This Mini Coconut Cream Cookie Bites Recipe?
Butter: The key, to a creamy cookie crust, is using room-temperature butter. It’s not just an ingredient; it’s the secret behind achieving a rich and melt-in-your-mouth base.
Brown Sugar: This sweet combination brings more than sweetness to the table. Granulated sugar adds crispiness to the cookies while brown sugar adds a hint of caramel depth.
Rum Extract: Our magic touch! It’s not about flavor; it’s like taking a vacation with every bite. The rum extract adds a twist that takes these cookies beyond the ordinary.
Flour: The foundation of our cookie masterpiece. It holds everything together. Its quality can either make or break the texture. When making these treats we strive for balance—a cookie that’s firm enough to hold the filling but soft enough to melt in your mouth.
Baking Soda & Baking Powder: They give our cookies that lift! These ingredients are not leavening agents; they’re responsible for making our dough rise and turn into fluffy cups.
Salt: Salt used in desserts serves a purpose, beyond tradition; it acts as a flavor enhancer bringing out the richness of sugars and balancing their sweetness.
Coconut Milk: Our filling is centered around coconut milk, which goes beyond milk with its texture and tropical essence that can be savored in every spoonful.
Vanilla Pudding Mix: To add smoothness and a subtle hint of vanilla to our filling we incorporate vanilla pudding mix. It’s like an embrace that hugs the boldness of coconut milk resulting in a harmonious combination.
Toasted Coconut: The final touch is toasted coconut. Toasting the coconut isn’t just, for appeal; it amplifies the flavor by infusing aromas and providing a satisfying crunch that contrasts with the creamy filling.
Whipped Topping: Completing each bite is the whipped topping—a cloud addition that adds an airy finish. It’s not merely decorative; it’s the stroke of brilliance that brings this masterpiece together.
Steps To Make Mini Coconut Cream Cookie Bites:
For the Cookie Crust:
Step 1: Whisk together room-temperature butter, both sugars, rum extract, and eggs in a bowl, feeling the ingredients blend into a smooth, creamy consistency. In another bowl, let’s marry the dry ingredients – flour, baking soda, baking powder, and salt. Gradually mix them into the wet ingredients and witness the dough come to life.
Step 2: Now, the fun part – roll the dough into small balls and press them into your mini muffin pan to create little nests. Bake until golden and set, then gently press the center to form a perfect cup for our filling.
For the Coconut Filling:
Step 3: Mix the vanilla pudding and coconut milk until it’s lusciously thick. Pipe this creamy dream into each cookie cup. Finally, crown each bite with a dollop of whipped cream and a sprinkle of toasted coconut.
Tip:
For texture and to avoid spreading it is recommended to refrigerate your cookie dough for approximately 30 minutes prior, to baking. This helps firm up the butter in the dough ensuring that your cookie cups retain their shape and thickness during baking. Chilled dough also enhances the flavor by allowing all the ingredients to blend harmoniously. By following this impactful tip you can elevate the texture and taste of your Mini Coconut Cream Cookie Bites from satisfactory, to exceptional!
Frequently Asked Questions:
Can I use regular milk instead of coconut milk?
Certainly! However, using coconut milk will provide a richer taste and texture.
How long can I store these cookie bites?
You can store them in an airtight container for, up to 3 days. They are most delicious when enjoyed fresh!
Can I make these gluten-free?
Absolutely! Just replace the flour with your gluten-free flour blend.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Mini Coconut Cream Cookie Bites
Ingredients
For the Cookie Crust:
- 1 c butter room temperature
- 1 c sugar
- ¾ c brown sugar
- 2 eggs
- 2 tsp rum extract
- 3 c flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
For the Coconut Filling:
- 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
Instructions
To make the cookie crust:
- Preheat your oven to 350°F (175°C). Grease a muffin pan, with nonstick spray.
- In a bowl combine softened butter, sugar, brown sugar, rum extract and eggs.
- In a bowl mix together flour, baking soda, baking powder and salt.
- Gradually add the ingredients to the mixture until just combined.
- Roll the dough into small ½ inch balls. Press them into the muffin pan.
- Bake for 15 to 17 minutes. Until they turn a brown color. Let them cool in the pan for 20 minutes.
- Use the end of a spatula to create a cup shape in the center of each cookie.
For the coconut filling:
- In a bowl whisk together vanilla pudding mix and coconut milk until smooth and thickened.
- Transfer this mixture into a piping bag or ziplock bag with one corner cut off.
- Pipe this filling into each cookie cup you created earlier.
To finish:
- Top each cookie bite, with some whipped cream. Sprinkle toasted shredded coconut on top.
- Enjoy these Mini Coconut Cream Cookie Bites!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
