These scrumptious Red White & Blue Strawberry Blueberry Sugar Cookie Cups with Coconut Cream Cheese Filling are perfect party poppers! They are mini, fit right in the palm of your hand, and will be gobbled up in no time. With the tiniest hint of coconut, you'll be left wanting more!
Preheat oven according to package directions. Grease a mini muffin pan lightly with cooking spray.
Add 1 rounded tbsp. of dough to each muffin tin. Bake 7-9 minutes. Cool completely. Center should sink immediately, if not, gently press center to create a cavity.
Beat together the cream cheese, cream of coconut, powdered sugar and vanilla until well incorporated. Fold in fresh whipped cream.
Use a piping bag or spoon to fill cookie cups with cream. Top with fruit, if desired.
Using a piping bag, pipe cream in to each sugar cookie cup. Top with a strawberry & blueberry.
Refrigerate until ready to serve.
Per the recommendation of Amber, you'll want to use cream of coconut, not coconut milk! With her direction, I used the Coco Real found in the alcoholic beverage aisle in your grocery store. Find out more about the product here: http://www.cocoreal.com/about.html!