These mini Coconut Cream Cookies are made with a sugar cookie crust, coconut cream pudding filling, and fresh whipped cream on top. They’re the perfect dessert to bring to parties and showers throughout the entire year.
The coconut filling is made by whisking together egg yolks, sugar, cornstarch, and milk over low heat until it cooks and thickens. From there, it’s mixed with butter and flavored with coconut extract, cooled, and then filled into teeny tiny sugar cookie cups.
Coconut Cream Cookies
These coconut cookies are the things dreams are made of. They are like mini coconut cream pies with a sugar cookie pie crust. The sugar cookie cups are baked and then cooled before filling with creamy coconut pudding. Top off with a little piped whipped cream and toasted coconut for a delicious two-bite treat.
I love making mini cream cookies for large groups because they’re always a major hit and super simple to make ahead of time. If you are looking for more cookie cup recipes, you can also try these Lemon Cookie Cups, Banana Cream Pie Cookie Cups, or Lemon Cream Pie Cookie Cups.
Key Ingredients
- Butter – make sure your butter is room temperature and soft before making the dough. If you forget to pull it out ahead of time you can gently microwave for about 10 seconds at a time, just until soft.
- Eggs – it’s best to let your eggs come to room temperature before mixing them into the dough so that it doesn’t shock the butter. You can also run them under warm water until they are no longer cold.
- Baking Powder and Baking Soda – these help the cookies to rise in the oven and it keeps them nice and soft.
- Cornstarch – this helps to thicken the pudding mixture. Make sure you mix with the sugar first before adding the liquids.
- Coconut Extract – adding just a little bit will really boost the coconut flavor. This recipe also uses a touch of vanilla to compliment the flavors.
- Homemade Whipped Cream – to make sweetened homemade whipped cream you will need heavy whipping cream, powdered sugar, and vanilla extract. Feel free to substitute Cool Whip or any other store bought whipped topping if you prefer.
How to Make Coconut Cream Cookies
- Make the sugar cookie dough. Cream the butter and sugar, then add the eggs slowly followed by the vanilla and salt. Add the dry ingredients and mix on low speed until combined.
- Press the cookie dough into a mini muffin pan. Using an ice cream scoop, form 1″ balls and place in a mini muffin tin sprayed lightly with nonstick cookie spray. Press the other end of the ice cream scoop into the center to flatten the dough ball and create a small cup shape.
- Bake the cookie cups. Bake in a preheated oven for 7-8 minutes, or until lightly golden on the edges.
- Cool. Remove from the oven and let them cool for 5 minutes before transferring to a wire rack to cool completely. Set aside.
- Make the coconut cream filling. Whisk together the sugar, cornstarch, milk, eggs, and salt and bring to a boil. Remove from heat and add the butter, coconut extract, and vanilla extract, stirring until the butter has melted.
- Cool the pudding. Transfer to a baking dish or wide metal bowl, cover the surface with plastic wrap, and place in the fridge to cool.
- Assemble the cookie cups. Once cooled, spoon about one tablespoon of the coconut pudding mixture into each sugar cookie cup. Smooth the top with a knife or off-set spatula, then cover with plastic wrap and refrigerate until ready to serve.
- Garnish and serve. Garnish with homemade whipped cream and a little extra coconut, then transfer to a serving platter to serve. Enjoy!
Recipe Variations and Tips
- Add 1/4 cup of cocoa powder to the cookie dough to make chocolate cookie cups. Fill the cookie cups with coconut cream filling, and top with a drizzle of melted dark chocolate.
- Top with sliced strawberries, blueberries or other small fruits.
- To give them an Almond Joy flavor, add chopped almonds and mini chocolate chips to the cookie dough.
- Mix chopped pecans into the cookie dough. After baking, drizzle with caramel sauce and sprinkle toasted coconut and additional pecans on top!
- Be sure to stir constantly while you cook the custard so that the bottom doesn’t scorch.
- To cool the custard quickly, lay it flat on a sheet tray, cover with plastic wrap, and poke a few holes for steam to escape.
Frequently Asked Questions
Absolutely! Either instant coconut or instant vanilla pudding mix would make a great shortcut for this recipe. You can even still add shredded coconut to the instant pudding if you want.
If you want to make these cookie cups ahead of time, don’t add the whipped cream topping quite yet. Cover them loosely with plastic wrap and store in the fridge overnight. You can also store leftover cookie cups in the fridge for up to 2 days, but keep in mind that the whipped cream will start to get a little drippy.
If you would rather use Cool Whip or any other type of premade whipped topping, by all means go for it. It’s yet another great shortcut that you can use if you want.
You don’t have to, but toasted coconut has lots more flavor and it’s really easy to do. I like to toast coconut in a warm skillet over the stovetop. Just make sure to keep the heat low and stir frequently because it will burn easily.
Storing and Freezing Instructions
- Refrigerator: store filled cookie cups in an airtight container in the fridge for up to 2 days. You can store unfilled cookie cups for up to 1 week.
- Freezer: you can freeze both baked cookie cups and the coconut cream filling separately for up to 2 months. Store in airtight containers or freezer bags, then transfer the filling into the fridge overnight to thaw before assembling.
Coconut Cream Cookies Recipe
Ingredients
Sugar Cookie Cups
- 1 cup butter, room temperature
- 2 cups sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3/4 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 cups all-purpose flour
Coconut Cream Pie Filling
- 3/4 cup sugar
- 4 tablespoons cornstarch
- 1/2 teaspoon salt
- 2 cups milk
- 3 large egg yolks
- 3 tablespoons butter
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup shredded coconut, plus a little extra toasted coconut for topping
Homemade Whipped Cream
- 1½ cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
How to Make Cookie Cups
- Preheat oven to 350 degrees F.
- In the bowl of a stand mixer, add the butter and sugar and cream together using the paddle attachment until light and fluffy, or about 3-5 minutes. Add the eggs one at a time, mixing on low speed and scraping between each addition. Then, add the vanilla and salt and mix just until combined.
- In a separate large bowl, whisk together the baking powder, baking soda and flour. Add the flour mixture to the butter mixture and mix on low speed until combined. Using a small ice cream scoop or a spoon, form 1" balls and place in a greased mini muffin tin.
- Bake in a preheated oven for 7-8 minutes, or until lightly golden on the edges.
- Remove the cookie cups from the oven and let them cool for 5 minutes before transferring to a wire rack to cool completely.
Coconut Cream Pie Filling
- In a large pot, combine the sugar, cornstarch, and salt and whisk together. Pour in the cold milk and egg yolks, then whisk again until smooth. Add coconut and stir again.
- Turn heat on to medium high and whisk constantly while the milk mixture comes to a boil. Continue to stir at a low boil for 1 minute, or until the filling is thick and bubbly. Remove from heat and add the butter, coconut extract, and vanilla extract, stirring until the butter has melted. Transfer to a baking dish or wide metal bowl, cover the surface with plastic wrap, and place in the fridge to cool.
- Once cooled, spoon about one tablespoon of the cooled coconut pudding mixture into the cookie cups. Smooth the top with a knife or off-set spatula, then cover with plastic wrap and refrigerate until ready to serve.
Homemade Whipped Cream
- In a large chilled bowl using a handheld mixer, or a stand mixer with the whisk attachment, add the cold heavy whipped cream, powdered sugar and vanilla extract.
- Whip the heavy cream mixture on medium high speed for about 3-4 minutes, or until stiff peaks form.
- Add the whipped cream to a piping bag and top each of the cookie cups with a little toasted coconut. Transfer the cookie cups to a serving platter and enjoy!
Notes
Nutrition
Did you make this?
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These mini coconut cream pie cookies are easy, delicious, and perfect for bringing to showers, parties, and BBQs. They’re made with sugar cookie crust, coconut pudding, and fresh whipped cream on top.
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