These Coconut Cream Pie Cookie Cups are the perfect bite size combination of two classic desserts — coconut cream pie and sugar cookies. They are topped with fresh whipped cream and toasted shredded coconut and are perfect to take to a party!
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My husband has been watching the Olympics the last few nights so I have been trying to keep myself busy.
Don’t get me wrong, I enjoy parts of it — like gymnastics, I could watch them all day long — but I am perfectly happy to not watch swimming again.
So to keep myself busy, I have been baking. First up? Pumpkin Cream Cheese Swirl Muffins…because I absolutely can not wait any longer to start eating everything Pumpkin.
Then today, I used up some extra coconut I had stashed away and made these Coconut Cream Pie Cookie Cups. And they are SO DANG GOOD.
Y’all know how obsessed I have been with everything coconut lately.
These bite size Coconut Cream Pie Cookie cups are just a continuation of that obsession.
First you make a sugar cookie cup, which is really easy if you use a mini muffin tin.
All you have to do is whip up the dough and press it into the mini muffin indent.
Bake them for 8 minutes and they are ready for cooling!
The pie filling is a family recipe that I love so very much.
It takes about 10 minutes to make and has the perfect coconut flavor with bites of actual coconut mixed in.
Recipe Tip: If you are looking to make a traditional coconut cream pie, double the filling for this recipe and pour it into a baked pie crust.
Top it with fresh whipped cream and toasted coconut and you have the best coconut cream pie ever!
These Coconut Cream Pie Cookie Cups are the perfect bite size combination of two classic desserts — coconut cream pie and sugar cookies.
They are topped with fresh whipped cream and toasted shredded coconut and are perfect to take to a party. If you are a coconut pie lover, you must try these!
Coconut Cream Pie Cookie Cups
Ingredients
Sugar Cookie Cups
- ½ cup (1 stick) unsalted butter, softened
- ½ cup Dixie Crystals Extra Fine Granulated Sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
Coconut Cream Pie Filling
- 1 ¼ cups whole milk
- 2 large egg yolks
- 6 tablespoons Dixie Crystals Extra Fine Granulated Sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon cornstarch
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- ½ teaspoon coconut extract
- ½ tablespoon unsalted butter
- ¾ cup shredded coconut
Garnish
- 2 cups whipped cream, or cool-whip
- ½ cup toasted shredded coconut
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Instructions
- Preheat oven to 350°F. Grease mini muffin pans with butter (or use non-stick silicone mini muffin pans) and set aside.
- In a stand mixer, beat butter and sugar until light and fluffy. Add egg and vanilla extract, mixing until combined. Add flour, baking powder and salt, mixing until completely combined.
- Roll 3/4 tablespoon of dough into a small circle and place it in greased mini muffin pan. Using your thumb, create an indention in the middle of the cookie.
- Bake for 8 minutes, until the edges are set. Cookies will not look browned or cooked, but they are.
- Remove from oven and let cookies cool completely. Then pop cookie cups out of pan by flipping them over and tapping gently.
- In a small bowl, whisk together milk and egg yolks until well combined. Set aside.
- In a small saucepan, whisk together sugar, flour, cornstarch, and salt. Slowly pour in milk mixture, whisking the whole time to ensure there are no lumps.
- Turn heat to medium-high and continue stirring until mixture beings to boil and thicken, about 7 minutes.
- Remove from heat and stir in vanilla extra, coconut extract, butter, and shredded coconut. Let cool. Then spoon into cookie cups. Place cookie cups in fridge to cool completely, about 30 minutes.
Nutrition
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Wondering if you use sweetened or u sweetened coconut. These are fantastic!!!
Hi Kelly! I used sweetened shredded coconut, but either will work!
Can you use pillsbury sugar cookie dough in the tube dough?
Yes! Should work just fine! 🙂
Can these be frozen?
Hi Lori! Sadly no, coconut cream pie itself does not freeze well and neither will these cookie cups. Once thawed, the filling will separate.
Could you use a store bought sugar cookie dough for the cookie cups?
Sure! 🙂
Does the whipped crème stay in place or slide off after a bit of time?
It will melt/slide off if it’s left for a long time. You can use stabilized whipped cream instead if you plan on preparing these and serving them much later!
Love this!
These look delicious! Thank you for sharing!
I would like to make these for my daughter’s wedding as I am making a dessert bar and these are unique and different. My question is can they be made and frozen ahead of time. And how long can they sit out unrefrigerated?
Love the recipes.
I can’t seem to find the recipe for the filling? Can you post it?
I just made two batches of these and they are delicious, but my dough mix came out very soft couldn’t roll into a ball,did I do something wrong?
Was your butter possibly too soft or did you beat the dough a lot? If the dough is too soft, I would try popping it in the fridge to firm it up a little!
Huge coconut fans in our house can’t wait to try these.
These look incredible! Absolutely can’t wait to make them.
I just made these and can’t wait to see if the kids love them – I already do!! Thanks for recipe!
I love how teeny tiny they are! Plus, I HEART coconut anything! 😀
I’ll admit that I am fully engrossed in the Olympics, but I would definitely take some time off from watching to make some of these adorable cookie cups!
Great idea. They look delicious, and just the perfect bite!
This does sound like it would be the perfect filling…plus, who can resist bite-sized!? (Not me.)
Coconut Cream Pie is one of my favorites….and even better in individual little bites!
These are so cute! I love making things in mini form. Plus, then you don’t have to feel guilty about eating more than one 🙂