Ingredients

The following ingredients have 12 Servings
  • 1 3/4 C Graham cracker crumbs
  • 6 tbsp Unsalted butter
  • 1/2 C Unsalted butter, softened
  • 3/4 C Sugar
  • 2 Large eggs
  • 1 tsp Coconut extract
  • 2 1/4 C Flour
  • 1 pkg Instant coconut cream pudding (3.4 oz)
  • 1 tsp Baking powder
  • 1 tsp Salt
  • 1/2 C Coconut
  • 2 C Heavy whipping cream
  • 1 C Powdered sugar
  • 1 pkg Instant vanilla pudding mix (3.4 oz)
  • 3/4 C Milk
  • 1/2 tsp Coconut extract

Instruction

  • Preheat oven to 350° F. Grease a mini muffin pan with cookie spray or Crisco.
  • Use a food processor to grind graham crackers into a fine crumb.
  • Melt butter in a microwave-safe bowl until melted. Combine melted butter with graham cracker crumbs and stir until there are no dry crumbs lefts.
  • Spoon 1 tablespoon of graham crackers into the bottom of the mini muffin pan. Press down with a spoon or tart shaper.
  • Allow butter to come to room temperature for about 30 minutes. Combine butter and sugar in your stand mixer and beat on medium speed until light and fluffy.
  • Add egg and coconut extract. Beat into butter and sugar until thoroughly mixed.
  • In a medium sized bowl, combine flour, dry pudding mix, baking powder and salt. Stir to combine. Set aside.
  • Slowly add dry ingredients into batter, and shredded coconut and beat on a low speed until dough starts to form. If dough is a little dry, add 1 tablespoon of milk. Set dough aside.
  • Drop 1-1.5 tablespoons of dough into the greased mini muffin pan on top of the graham crackers. Bake at 350°F for 12-14 minutes.
  • Toast coconut while the cookies are baking. Use a baking sheet lined with parchment paper or a baking mat. Toast until coconut starts to turn light brown.
  • Remove cookies from oven and allow to cool for at least 5 minutes. Use a tart shaper or the back of a spoon to gently push down the middle of the cookies. Allow to cool completely in the pan. You may need to run a knife around the edge of the cookies to help release them from the pan.
  • Put bowl and whisk in the freezer for 15 minutes until completely cold. Whip heavy cream on medium high speed for several minutes until bubbly.
  • Add powdered sugar and beat on medium high until stiff peaks form. Refrigerate whipped cream.
  • Combine instant vanilla pudding mix with milk and coconut extract. Whisk until powder dissolves. Refrigerate until pudding is firm.
  • Take 1 cup of the whipped cream and fold into pudding until mixed. Do not mix vigorously as it will deflate the whipped cream. Refrigerate until you are ready to assemble cookies.
  • To assemble the cookies, put coconut mouse in a Ziploc bag. Cut the tip off the end of the bag and gently fill the middle of the cookie cup with coconut mousse. Divide between cookie cups.
  • Top mousse with a dollop of the leftover whipped cream and sprinkle toasted coconut on top.
  • Cookies must be refrigerated in an air tight container after the mousse has been added.