These cookie cups are a playful and irresistible spin on a traditional coconut cream pie. They’re individually portioned, making them perfect for sharing or displaying on dessert tables. With a crunchy cookie base and a smooth coconut cream center, each bite offers a contrast in texture and flavor. Whether you’re a coconut lover or simply enjoy unique dessert ideas, this recipe will win you over.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking soda
Salt
Unsalted butter
Granulated sugar
Brown sugar
Egg
Vanilla extract
Sweetened shredded coconut
Instant coconut cream pudding mix
Whole milk
Whipped topping or homemade whipped cream
Toasted coconut (for garnish)
Directions
Preheat your oven and lightly grease a muffin tin.
In a bowl, whisk together the flour, baking soda, and salt.
In another large bowl, beat the butter with both sugars until light and fluffy.
Add the egg and vanilla extract, mixing until fully combined.
Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms.
Fold in the shredded coconut.
Scoop dough into the muffin tin, pressing it into the bottom and up the sides to form a cup shape.
Bake until golden and set. Let cool completely in the pan before removing.
Prepare the coconut cream filling by whisking together pudding mix and milk until thickened.
Spoon or pipe the filling into the cooled cookie cups.
Top each cup with whipped topping and a sprinkle of toasted coconut.
Chill until ready to serve.
Servings and timing
This recipe makes approximately 12 cookie cups. Prep time: 20 minutes Cook time: 12–15 minutes Chill time: 1 hour Total time: About 1 hour and 35 minutes
Variations
Use a chocolate chip cookie dough base for a different flavor contrast.
Substitute the coconut cream pudding with vanilla pudding and add coconut extract.
Add a small layer of chocolate ganache inside the cookie cup before filling.
Use homemade pastry cream instead of instant pudding for a more traditional touch.
Swap the shredded coconut for unsweetened coconut if you prefer less sweetness.
Storage/Reheating
Store the cookie cups in an airtight container in the refrigerator for up to 4 days. For best texture, serve them chilled or let them sit at room temperature for 10–15 minutes before serving. These are not recommended for reheating as the filling is meant to be enjoyed cold. You can freeze the cookie cups without filling for up to 2 months and fill them fresh when ready to serve.
FAQs
What kind of cookie dough works best for this recipe?
A classic sugar cookie or soft vanilla cookie dough works well because it holds its shape and doesn’t overpower the coconut flavor.
Can I make these ahead of time?
Yes, you can bake the cookie cups and prepare the filling a day ahead. Assemble them the day of serving for the best texture.
Do I need to toast the coconut for topping?
Toasting is optional but recommended. It adds a lovely crunch and enhances the nutty coconut flavor.
Can I use homemade coconut cream filling?
Absolutely. If you prefer not to use pudding mix, a homemade coconut pastry cream will elevate the flavor.
How do I prevent the cookie cups from sticking to the pan?
Grease the muffin tin well or use a non-stick spray. You can also use silicone muffin molds or paper liners.
Can I make this recipe gluten-free?
Yes, use a gluten-free all-purpose flour blend and ensure all other ingredients are gluten-free.
Is this dessert overly sweet?
The sweetness is balanced between the cookie and the creamy filling. Using unsweetened coconut can help tone it down if needed.
Can I use fresh coconut instead of shredded?
Fresh coconut can be used but may alter the texture. Make sure it’s finely grated and drained of excess moisture.
How long do the cookie cups need to cool before filling?
Let them cool in the pan for at least 10–15 minutes, then transfer to a wire rack to cool completely.
Can I use store-bought cookie dough?
Yes, store-bought sugar cookie dough is a time-saving option and works well in this recipe.
Conclusion
Coconut Cream Pie Cookie Cups offer a delightful and creative twist on a classic dessert. With a chewy cookie crust and smooth, rich coconut filling, they’re easy to make, beautiful to serve, and sure to impress your guests. Whether for a holiday, potluck, or just because, this treat brings tropical flavor and sweet charm in every bite.
Coconut Cream Pie Cookie Cups are mini desserts that blend the chewy texture of a cookie crust with a creamy coconut filling. Topped with whipped cream and toasted coconut, they’re an irresistible twist on the classic coconut cream pie—perfect for entertaining or a fun treat anytime.
Author:Catherine
Prep Time:20 minutes
Cook Time:12–15 minutes
Total Time:1 hour 35 minutes
Yield:12 cookie cups
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 tsp vanilla extract
1/2 cup sweetened shredded coconut
1 (3.4 oz) box instant coconut cream pudding mix
1 1/2 cups whole milk
1 1/2 cups whipped topping or homemade whipped cream
1/4 cup toasted shredded coconut (for garnish)
Instructions
Preheat oven to 350°F (175°C) and lightly grease a 12-cup muffin tin.
In a bowl, whisk together flour, baking soda, and salt.
In a separate large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
Add egg and vanilla extract, mixing until fully combined.
Gradually add dry ingredients to the wet mixture until a soft dough forms.
Fold in the shredded coconut.
Scoop dough into prepared muffin tin and press into the bottom and up the sides to form a cup shape.
Bake for 12–15 minutes, or until golden and set.
Let cookie cups cool in the pan for 15 minutes, then carefully remove and cool completely on a wire rack.
Prepare filling by whisking coconut cream pudding mix with whole milk until thickened. Chill for 5–10 minutes.
Spoon or pipe filling into cooled cookie cups.
Top with whipped cream and sprinkle with toasted coconut.
Chill at least 1 hour before serving.
Notes
Use store-bought sugar cookie dough for a shortcut.For less sweetness, substitute unsweetened shredded coconut.Cookie cups can be baked ahead and frozen (unfilled) for up to 2 months.Toasting coconut enhances flavor and adds texture—toast in a dry skillet over medium heat until golden.For a richer filling, replace pudding with homemade coconut pastry cream.
