Chewy Coconut Cream Pie Cookies Recipe

Eight coconut cream pie cookies with toasted coconut on top.

5 from 1 vote

Chewy Coconut Cream Pie Cookies Recipe

All of the great things you want from a coconut cream pie in a small cookie bite that is as delicious as it is adorable.

Prep Time15

Cook Time15

Total Time30

Course: Dessert

Cuisine: American

Servings: cookies

Author: June Albertson-Dick

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.

Notes

If you like, you can buy toasted coconut from the grocery store. This will save you a step making this coconut cookie recipe even easier.

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, and assemble the cookies as directed in the recipe.

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