Chewy Coconut Cream Pie Cookies Recipe
These coconut cream cookies are a perfect bite-sized treat that capture all the amazing flavors of a classic coconut cream pie. With a soft vanilla cookie base, a rich and creamy coconut filling, and a topping of toasted coconut, these cookies are about to become your new favorite dessert!
Table of Contents
There’s so much to love about these coconut cream cookies. They have a delicious chewy vanilla cookie base, a luscious coconut filling, and toasted coconut on top for added texture and flavor. It’s like having a miniature version of a classic coconut cream pie in each bite!
If you’re a coconut lover, these cookies are sure to satisfy your cravings. The combination of sweet, rich, and tropical flavors makes them an irresistible treat that’s perfect for any occasion.
The best part is these cookies are easy to make and require only a handful of simple ingredients. With a box of vanilla cake mix as the base for the cookie dough, you’ll have a head start on creating the perfect texture.
The coconut filling comes together quickly with instant vanilla pudding mix, heavy cream, and coconut extract. The toasted coconut topping adds a perfect crunch and extra burst of coconut flavor to these delicious cookies.
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Tips & tricks to achieve the most delicious cookies of your life!
What goes into this recipe
- Vanilla Cake Mix: Using a box of vanilla cake mix as the base for the cookie cups saves time and effort, eliminating the need to measure out all purpose flour and other dry ingredients separately. It is also used to make these Strawberry Cheesecake Cookies.
- Instant Vanilla Pudding Mix: This convenient ingredient forms the base of the rich and creamy coconut filling, so you get a smooth texture every time.
- Coconut Extract: A small amount of coconut extract adds an extra boost of tropical flavor to the coconut cream filling. It also adds great flavor to this Piña Colada Cheesecake.
- Sweetened Coconut Flakes: Divided into two portions, these coconut flakes are used both in the coconut cream filling and on the top of the cookie.
See recipe card for full information on ingredients and quantities.
How to make Coconut Cream Cookies
- To begin, mix together the cake mix, eggs and oil with an electric mixer {or in the bowl of a stand mixer} until you have a thick batter. Using a small cookie scoop, scoop a ball of dough into each mini muffin pan cavity that has been sprayed liberally with non stick spray. Using your fingers, press each dough ball down so that you each cookie is level.
- Bake in a preheated oven at 350 degrees for 9-11 minutes or until the edges are starting to brown and the middle is set and starting to sink. Remove from the oven. Immediately use a knife {I used an offset butter knife} to loosen the edges of each cookie. This will be so helpful in getting the cookies out of the pan. Once you have each of the coconut cream pie cookie cups loosened, take a tart shaper or the end of a wooden spoon and press down the middle of each cookie. This will be the spot for the coconut cream filling. Then you can remove them from the pan, place them on a wire rack and let them cool completely.
- To make the filling, combine heavy whipping cream, milk and instant pudding mix. Mix with a hand held mixer until completely combined and thick. Add 1/4-1/2 teaspoon of coconut extract {depending on taste} and 1/2 cup of sweetened shredded coconut.
- To fill the coconut cream pie cookie cups, put coconut cream into a pastry bag {or Ziploc bag}. Pipe a generous amount into each cup. If you find that the coconut is getting caught in the bottom of the bag then you can use a spoon.
- To top each little cookie we are going to toast coconut in the microwave. It is so simple and takes no time at all. To toast the coconut, put 1 1/2 cups of coconut in a medium glass {microwave safe} dish. Microwave on high for 3-4 minutes, being sure to stir after every 30 seconds. It will take a minute or two for it to start to brown but once it does the coconut will darken quickly. Be sure to watch carefully.
- Top each Coconut Cream Cookie Cup with a pile of toasted coconut to finish.
Expert Tips
- Buy toasted coconut from the grocery store. This will save you a step making this coconut cookie such an easy recipe.
- Use a mini muffin pan. To create the perfect bite-sized cookie cups, a mini muffin pan is essential. Be sure to spray each cup generously with non-stick cooking spray to ensure easy removal of the cookies after baking. You can also use it for these Mini Black Forest Cookies.
- Don’t over bake the cookie cups. The key to achieving a soft and chewy cookie is to avoid over baking the cookie cups. They should be removed from the oven when they are just set. They will continue to firm up while cooling.
- Watch the coconut closely when toasting. Toasting the coconut flakes enhances their flavor and adds a delightful crunch to the cookies. However, coconut can burn quickly, so keep a close eye on it while microwaving. Stir every 30 seconds until it reaches the desired level of golden brown.
- Add mini chocolate chips to the coconut cream cookies filling. This will add even more texture and create coconut chocolate chip cookies.
Storage And Freezing
Store: Keep this delicious treat in an airtight container in the refrigerator with wax paper between layers for up to 4 days. The chilled environment will help maintain the texture and freshness of the coconut cream filling and toasted coconut topping.
Freeze: If you want to enjoy these coconut cream cookies at a later date, you can freeze them for up to 1 month. Place the cookies on a baking sheet in a single layer and freeze until solid. Once frozen, transfer the cookies to a freezer-safe container or resealable plastic bag, separating layers with parchment paper to prevent sticking. When ready to serve, allow the cookies to thaw in the refrigerator overnight before enjoying.
Recipe FAQs
Yes, you can experiment with different flavors of instant pudding mix to create variations on the coconut cream filling. You could try using banana pudding mix for a tropical twist or chocolate pudding mix for a chocolatey-coconut combination.
Yes, you can prepare the cookie cups in advance and store them in an airtight container at room temperature for up to 3 days. When ready to serve, prepare the coconut cream filling and toasted coconut topping. Then assemble the coconut cream cookies as directed in the recipe.
If you don’t have a microwave or prefer not to use one, you can easily toast the coconut flakes in a skillet or in the oven. For the skillet method, heat a large skillet over medium heat and add the coconut flakes, stirring constantly until they turn golden brown. For the oven method, spread the coconut flakes on a baking sheet and bake at 325°F (165°C) for 5-10 minutes, stirring occasionally, until golden brown.
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Chewy Coconut Cream Pie Cookies Recipe
Ingredients
Cookie Cup
- 1 box vanilla cake mix {13.25 ounces}
- 2 large eggs
- ⅓ cup vegetable oil
Coconut Cream Filling
- 1 box instant vanilla pudding mix {3.25 ounces}
- 1 cup heavy whipping cream
- ½ cup milk {or coconut milk}
- ¼-½ teaspoon coconut extract
- ½ cup sweetened coconut flakes
Toasted Coconut
- 1 ½ cups sweetened coconut flakes
Instructions
Cookie Cups
- Preheat the oven to 350 degrees. Prepare the mini muffin pan by spraying each cup liberally with non-stick cooking spray. Pour vanilla cake mix into a medium bowl and whisk {or sift} to remove any lumps. Add vegetable and eggs to the cake mix and combine with a hand held mixer until dough is thick and sticky. Using a small cookie scoop {or 1/2 tbsp.}, put a mound of cookie dough into each muffin cup. Using your fingers, go back and press the mound of dough down to create a level cookie. Bake for 9-11 minutes. {Do not over cook, they will set up as they cool.} Remove from the oven and run a knife around the edge of each cookie cup {I used an offset butter knife}. Go back and use a tart shaper {or end of a wooden spoon} to press the middle of each cookie down and create an indentation. Move cookies to a cooling rack and let them cool completely. Continue to bake a second batch if necessary.
Coconut Cream
- In a medium bowl combine instant vanilla pudding mix, heavy cream and milk. Using a mixer {or whisk}, incorporate ingredients until the mixture is thick. Add coconut extract and sweetened coconut, mix until combined. Move coconut cream to a pastry bag {or Ziploc bag} and pipe a generous amount of cream into each cookie indention. If the coconut is getting caught in the bottom of the bag, then use a spoon.
Toasted Coconut
- Add 1 1/2 cups of sweetened coconut to a microwave safe bowl. Start microwaving on high for 4 minutes, being sure to stir the coconut every 30 seconds. It will take a minute or two for the coconut to toast but once it starts to brown it will go quickly, so be sure to watch it. Place a generous amount of toasted coconut on top of each cookie cup before the coconut cream sets up too much. Press down slightly so that it will stick in the cream.
- Serve your coconut cream pie cookie cups immediately or store in an air tight container in the refrigerator for up to 4 days.
These cookies are delicious! I added just a little more coconut extract only because we really like coconut.
Thank you for the recipe! 😃