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

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!