Coconut Cookie Cups

Coconut Cookie Cups | Kailley's Kitchen

The phrase, “some people eat to live, while others live to eat,” is axiomatic. But as someone who’s built her entire life, career, and happiness around food, I have a hard time accepting the former part of the statement.

Eating is one of the most universal human experiences– right up there with breathing and dying– and is something that ought to be enjoyed by everyone (in my humble-but-sometimes-validated opinion). Food is indubitably first and foremost fuel, but why not feel some sort of passion for whatever it is that you consume each day? Those who feast like kings fall on one end of the spectrum, while those who fight each day for the right to survive fall on the other end of the spectrum, but no matter what, one thing always remains the same: every culture on Earth fosters traditions that revolve around food.

Maybe it’s the Kalahari bushmen chasing down their prey in the ritualistic act of persistence hunting, or maybe it’s the quintessential all-American family preparing a Thanksgiving feast. It varies from culture to culture, family to family, and person to person, but when it comes right down to it, virtually all of human history is steeped in food tradition.

The hunt or the gathering and foraging, the preparation and the mis en place, the cooking and the composition, the consumption and the satiety that follows– it’s all worth giving thanks for, feeling passionate about, and reveling in. At some level, we’re all foodies, aren’t we? But I think that the late Julia Child said it best:

“People who love to eat are always the best people.”

What do you think? Are you an eat-to-live, or a live-to-eat type of person? I’d love to hear your guys’ perspectives on this!

For now, I’ll leave you with this:

It’s no secret that ever since I busted out my Death-by-Chocolate Cookie Cups recipe, I’ve been more than a little obsessed with cookie cups. My latest creation is a wicked mashup of a cookie, a cupcake, and a Bounty Bar, and isn’t for those who feel timid around outrageous amounts of glorious coconut.

Β Coconut Cookie Cups

Coconut Cookie Cups | Kailley's KItchen

Coconut Cookie Cups | Kailley's Kitchen

Coconut Cookie Cups

Coconut Cookie Cups


    For the cookie cups:
  • 4 and 1/2 cups all-purpose flour (precise measuring is important!)
  • 2 teaspoon baking soda
  • 3 teaspoons cornstarch
  • 1 teaspoon salt
  • 1 1/2 cups (3 sticks) unsalted butter, melted
  • 1 1/2 cups light brown sugar, packed
  • 1 cup granulated sugar
  • 2 large eggs + 2 egg yolks, room temperature
  • 2 teaspoons coconut extract
  • 1 teaspoon pure vanilla extract
  • 1 cup sweetened shredded coconut
  • For the filling:
  • 3 cups sweetened shredded coconut
  • 7 ounces sweetened condensed milk
  • Pinch of salt


  1. Preheat oven to 350 degrees F and spray a standard size muffin pan with non-stick cooking spray
  2. In a large mixing bowl, sift together flour, baking soda, cornstarch, and salt, set aside
  3. In a medium size bowl, whisk the melted butter, brown sugar, white sugar, and vanilla together until smooth
  4. Add eggs and egg yolks to wet ingredients, mix until combined
  5. Pour wet ingredients into the dry ingredients, combine with a wooden spoon
  6. Fold in shredded coconut until dough is fully saturated
  7. Fill muffin tin wells about 2/3 full of dough
  8. Bake for 10-13 minutes (cookie cups will look slightly under-done, but this is okay as they will continue to bake through once removed from the oven)
  9. Remove from oven and let cookie cups cool in pan for 20 minutes (the middle of the cookies will fall as they cool, creating a well at the center of each cookie)
  10. Carefully remove from pan and allow to cool about 10 minutes longer
  11. While cookies are cooling, combine shredded coconut, condensed milk, and salt in a medium-sized mixing bowl
  12. Place mixing bowl in the freezer for 20 minutes so that filling hardens slightly
  13. Once cookies are cool, spoon a dollop of coconut filling into the concave center of each cookie cup


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