Coconut Cream Pie Cookies

Blogger Brooke McLay from Cheeky Kitchen blends the portable fun of a cookie with all the flavor of pie in these super cool Coconut Cream Pie Cookies.

  • prep time 15 min
  • total time 40 min
  • ingredients 5
  • servings 10

Ingredients

1
box Pillsbury™ refrigerated pie crusts (2 crusts)
1/2
cup coconut curd (from 9.5-oz jar)
1
egg white
1
tablespoon granulated sugar
1
tablespoon coarse white sparkling sugar
  • 1 Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
  • 2 Onto sheet of parchment paper, unroll 1 pie crust. Using 2- to 3-inch round cutter, cut pie crust into 10 rounds. Repeat with remaining pie crust.
  • 3 To make each cookie, top half of rounds with about 2 teaspoons coconut curd. Top each with second crust round. With fork, firmly press edges to seal. Place on cookie sheet.
  • 4 Bake 6 to 8 minutes or until set.
  • 5 Meanwhile, in small bowl, beat egg white with electric mixer on high speed until fluffy. Gradually add granulated sugar, beating until a smooth meringue forms.
  • 6 Remove partially baked pie cookies from oven. Spread small amount of meringue over top of each pie cookie. Sprinkle sparkling sugar over tops.
  • 7 Bake 4 to 6 minutes longer or until edges are golden brown. Transfer pie cookies from cookie sheet to cooling rack. Cool slightly, about 10 minutes, before serving.
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