Ingredients
Cookie Cups
- 1 17.5 oz. package Sugar Cookie Cookie Mix (I used Betty Crocker)
- 1/2 c. coconut oil
- 1 egg
- 1/2 c. sweetened shredded coconut
- blue food coloring
- 6 fresh strawberries quartered (if using large strawberries, divide into smaller segments)
Cream Cheese Frosting (recipe from Cupcakes!)
- 1/2 c. unsalted butter at room temperature
- 6 oz. cream cheese at room temperature
- 1 tsp. vanilla extract
- 3 c. powdered sugar
Instructions
Cookie Cups
- Mix cookies according to package instructions, substituting coconut oil for butter. (*If you use a different brand of cookie mix, simply substitute coconut oil for butter in the same amount.)
- Grease mini muffin tin (24 muffins) and divide dough evenly among tins.
- Use your finger to make an indentation in the center of each tin - this will make it into a "cookie cup".
- Bake at 375 degrees for 8-10 minutes.
- Cool completely.
Cream Cheese Frosting
- In a large bowl, beat butter, cream cheese, and vanilla with an electric mixer until smooth and blended.
- Add powdered sugar, mixing until smooth, then beat on medium speed for 1 minute to lighten the frosting.
- **Top cooled cookie cups with cream cheese frosting, using a plastic bag with the corner cut off to pipe frosting. Top with blue coconut (mix coconut with 1-2 drops blue food coloring) and strawberry segment.