coconut cream pie protein cookie cups
coconut cream pie mixed with a white chocolate macadamia nut cookie?! 🥥✨
these little bites combine a soft cookie base, creamy coconut filling, fluffy whipped topping, & toasted coconut for the ultimate tropical-inspired dessert experience. 💥
they’ve got all the flavors of a classic coconut cream pie, but in a fun, handheld format that’s perfect for a sweet treat throughout the week.
even better, they’re packed with protein from cottage cheese, protein powder, & greek yogurt, making them a more satisfying dessert option than your typical coconut cream pie.
creamy, crunchy, coconutty, protein-packed, lower in sugar, gluten-free, & guaranteed to disappear fast. 😌
PREP TIME
30 minutes
COOK TIME
45 minutes
INGREDIENTS
17
Serves: 48
Ingredients
cookie base
coconut cream pie filling
- 1/2 cup1/2 cup1/2 cup Coconut Milk, using only the cream from the can - refrigerate for 1 hour to easily separate
- 1 cup1 cup1 cup Cottage Cheese
- 1/2 cup1/2 cup1/2 cup Vanilla Protein Powder - Be Well by Kelly
- 1/2 cup1/2 cup1/2 cup Golden Monkfruit Sweetener (with Allulose) - Lakanto
- 1/2 cup1/2 cup1/2 cup Classic Monkfruit Sweetener with Allulose (White Sugar Replacement) - Lakanto
- 222 Eggs
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 1/2 tsp1/2 tsp1/2 tsp Coconut Extract
- 1/2 tsp1/2 tsp1/2 tsp Sea Salt
toppings
- protein whipped cream (click for recipe)
- Coconut Flakes, Unsweetened, toasted
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- follow my instructions for making brown butter cookies: I added white chocolate chips + macadamia nuts; feel free to add-in whatever you like
- place cookie dough in refrigerator for 30 minutes, then preheat oven to 350.
- using a small cookie scoop, add 1 scoops of cookie dough to each muffin divot, then press down to flatten in muffin tin.
- bake cookies for 9-11 minutes.
- reduce oven temperature to 325 + allow cookies to sit & cool while preparing coconut cream pie filling.
- to a food processor, add all ingredients for coconut cream pie; blend until completely combined.
- using a ~1 T cookie scoop, add a scoop of pie filling on top of crust, then bake for an additional 25-30 minutes, or until set.
- allow to cool completely, then pop out of silicon muffin tins.
- refrigerate bites for at least 2 hours before adding protein whipped cream.
- make a batch of my protein whipped cream (or use/make your favorite), then add a dollop on top of each bite + toasted coconut flakes & enjoy!
Add a Note
My Notes:
About This Recipe
Show nutritional information
Baked Fruits Baked Goods Cakes Candies Cookies Cupcakes & Muffins Frostings & Toppings Gluten Free Ice Cream Keto Nightshade Free Other Pies Shellfish Free Snacks Sugar Free| This is our estimate based on online research. | |
| Calories: | 13 |
| Fat: | 1 g |
| Carbohydrates: | 2 g |
| Protein: | 1 g |
| Cholesterol: | 1 g |
| Sodium: | 45 mg |
| Fiber: | 0 g |
| Sugars: | 0 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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