when the cake cravings hit hard but ain’t nobody got time fo’ that
Coconut Custard Cream Cookies are miniature hand held cookie cakes
No mess, no fuss just pure Coconut Custard Cream in every bite!
There’s just something so special about a cookie that wants to be a cake
it ticks all the boxes of a light and fluffy cake but has enough integrity to stay put with every bite!
Speaking of every bite …
nothing but Custard, Coconut and Cream!
Not sponsored by any product or company below
Notes for Success
Using a 2 ounce cookie scoop to ensure that each cookie cake is exactly the same size
Cornstarch is a very difficult ingredient to measure consistently with a volume/spoons measure, so while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.
Many times people have complained that their custard is like rubber and they don’t know why! This is from a heavy measure of cornstarch when using volume measuring spoon vs the 100% accurate scale measure in grams.
Unsweetened flake coconut is my preference so I am not adding more sugar to the recipe. Of course you can use whatever you have or prefer with no changes needed to the recipe
Be sure to also check out my Blackberry Lemon Creams which is where this obsession for cookie cake everything got started!
Coconut Custard Creams
Ingredients
For the Coconut Cake Cookies
- 1½ cups All Purpose Flour 188g
- 1¼ teaspoons Baking Powder
- ½ cup Unsweetened Coconut Flakes
- ¼ teaspoon Salt
- ½ cup Granulated Sugar 100g
- 3 Tbs Vegan Butter 45ml
- 3 Tbs Vegetable Oil 45ml
- 4 Tbs Plant Milk 60ml
- 1 teaspoon Vanilla Extract 5ml
For the Custard
- ½ cup Plant Milk 118ml
- 2½ Tbs Granulated Sugar 30g
- 1½ Tbs Cornstarch 12g
- ½ teaspoon Vanilla Extract
For the Icing & Garnish
- ½ Recipe American Buttercream
- ½ cup Toasted Flaked Coconut
Instructions
- Preheat the oven to 350℉
- First prepare the cookie by combining the flour, coconut flakes, baking powder, salt & sugar together in a large mixing bowl
- Add the melted vegan butter, oil & plant milk along with the vanilla extract
- Mix everything together by hand with a spatula & the dough will seem slightly thick at first but then it will get glossy & more like a dough.
- Scoop the dough with a 2 ounce scoop keeping them as round as possible & place them on a parchment lined sheet pan spaced 2" apart
- Bake in the preheated oven for 15 minutes then using a tablespoon make an indent in the center of each one, return to the oven & bake for 3 more minutes
- Cool while you prepare the custard by combining the sugar & cornstarch together then add to the plant milk in a small sauce pot over medium heat whisking constantly being the mixture to a boil
- As soon as you see the first bubbles remove from the heat & continue whisking to a thick pudding consistency
- Spoon the hot custard into each cookie indent allow to cool while you prepare the buttercream recipe
- According to the instructions on that recipe post you will only prepare half recipe of the buttercream *and even this will be more than you need but the buttercream stores beautifully in the refrigerator for weeks or freezer for months
- Once the custard is cooled & set pipe the buttercream on top of the custard on each cookie & then sprinkle a generous 1Tbs of toasted flaked coconut on top
Notes
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