Coconut Meringue Pie Cookies

This cookie is the real deal when it comes to making a coconut meringue pie into a cookie! These are my husband’s favorite!

Yes, these are coconut meringue pie cookies, not technically coconut cream pie, because I use a meringue topping instead of cream topping! You could switch it out but you won’t get the nice golden brown look and crunch of the toasted meringue!

It really depends on the day if I decide to use the box pudding mix or use grandma’s coconut pie filling recipe for the filling portion of the cookie, so if you’re in a hurry or don’t feel like going through all of the work, feel free to just use the box mix…it will be ok! But if you want them to be absolutely homemade and extra delicious make the pudding from scratch, it’s not that hard!

How To Make the Toasted Coconut Flakes

Lay out your coconut flakes on a cookie sheet and place them in the oven on the low broil setting for just a couple minutes! Once they are a golden brown pull them out of the oven and let them cool!
I highly recommend NOT taking your eyes off these little guys while they toast…not that I speak form experience or anything.

Cookie Assembly

When assembling your cookie, make sure you don’t put too much pie filling on top ( I usually put about 1 tablespoon full) or else it will fall off your cookie. 

When placing the merengue on top, i try to be quick about torching it right after I spoon it on so that it stays in place. Since you’re setting it on top of pudding and it has no sides it will slide off. 
I use a little hand held torch and flame the edges first and then the top until it’s golden brown. 
Then sprinkling your toasted coconut flakes on top!

​Enjoy!

Coconut Cream Pie Cookies

Author: The Homestead Mama ~Jordan Cooking Method:Baked

Prep time: 30 minutesCook time: 40 minutesRest time: 40 minutesTotal time:1 hour 50 minutesCooking Temp:100 CServings:4 servings

Description

The beloved coconut cream pie turned cookie!

Ingredients

Cookies

• 1 Cup Shortening
• 1 Cup Sugar
• 3/4 Cup Brown Sugar
• 2 Tsp Vanilla
• 2 Eggs
• 1/2 Tsp Salt
• 1 Tsp Baking Soda
• 3 Cups Flour
• 1 Cup Coconut Flakes

Filling

• Coconut Pudding Mix OR
• 1 Cup Milk
• 1 Cup Heavy Cream
• 1 Cup Sugar
• 3 Tbsp Flour
• 4 Egg Yolks
• 2 Tsp Vanilla

Topping

• 4 Egg Whites
• 3/4 Cup Sugar
• 1 Tsp Cream of Tartar
• Toasted Coconut Flakes

Instructions

Cookies

1. Preheat your oven to 350.
2. In a mixing bowl, on medium speed, whip together shortening, sugar, & brown sugar.
3. Turn your mixer to low speed and add in the eggs and vanilla.
4. Once that’s completely combined add in the salt, baking soda, and flour 1 cup at a time.
5. Then turn your mixer off and fold in the coconut flakes.
6. Scoop the cookie dough onto a cookie sheet using a cookie scoop or a bigger spoon, about 3″ apart.
7. Bake at 350 for about 12 minutes.

Filling

8. If you are using the box pudding mix, just follow the instructions on the box!
9. If you are making the pudding mix from scratch get a medium sauce pot, on medium/high heat, bring the milk to a boil.
10. Once boiling, turn the heat to low and add in the heavy cream, sugar, flour, egg yolks, and vanilla.
11. Turn off the heat and keep stirring until the mixture is completely combined and starts to thicken.
12. Put this in the fridge to cool.

Topping

13. In a mixing bowl pour in the egg whites, sugar, and cream of tartar then turn the mixer to medium speed. Let this whip for a few minutes until it becomes white and fluffy. You should be able to create ‘peaks’ with a spoon or spatula (dip the spoon into the meringue and pull it out and it should make a ‘peak’ on top).
14. Once the cookies and filling are cool, pour a spoonful of filling on top of each cookie and then a spoonful of meringue and then a sprinkle of the toasted coconut flakes.
15. Take a culinary torch and toast the meringue on top- if you don’t have a little torch you can put these on the cookie sheet and put the oven on low broil for just a couple minutes, just enough to turn the meringue golden brown on top. The trick to this is to not have your oven too hot so it doesn’t melt the filling or merengue before it toasts.
16. Enjoy!

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