Imagine your favorite coconut cream pie. Now, shrink it down into a buttery, golden cookie cup that fits in the palm of your hand. That’s what you get with these Coconut Cream Pie Cookie Cups—the perfect combo of a soft cookie shell and luscious coconut cream filling, all topped with fluffy whipped cream and toasted coconut flakes. They’re like a tropical vacation in dessert form—no passport required.
Why You’ll Fall in Love With These Mini Desserts
Let’s be honest: full-sized pies are a commitment. These cookie cups? They’re pure joy in bite-sized form. Whether you’re hosting a party, baking for the holidays, or simply treating yourself, these are perfect. They’re:
- Easy to make
- Absolutely adorable
- Freezer-friendly
- Great for portion control (unless you eat six, which we totally understand)
And the taste? Buttery cookie crust meets velvety coconut filling and a cloud of whipped cream. Every bite is creamy, crunchy, and sweet with that warm tropical vibe from toasted coconut.
A Peek at the Final Result: What to Expect
Just look at that image—golden brown cookie crusts holding a silky, coconut-infused cream topped with luscious whipped cream and crisp, golden-brown toasted coconut flakes. It’s a visual and flavor masterpiece that screams “homemade with love.”
Each bite delivers textures: a soft chewy cookie base, smooth coconut cream, airy whipped topping, and a final crunch from the toasted flakes. These aren’t just beautiful—they taste as incredible as they look.
Essential Ingredients: Everything You Need
Let’s break down what you need for each layer of these delicious cookie cups.
Dry Ingredients
- 1 cup all-purpose flour – The backbone of your cookie dough.
- 1/2 teaspoon baking powder – Helps give structure without puffing too much.
- 1/4 teaspoon salt – Enhances flavor and balances sweetness.
Wet Ingredients
- 1/2 cup unsalted butter, softened – For a rich, tender cookie base.
- 1/2 cup granulated sugar – Sweetness plus a bit of crispness.
- 1 large egg – Binds everything and adds richness.
- 1 teaspoon vanilla extract – Flavor enhancer.
- 1/2 cup shredded sweetened coconut – Brings chewiness and flavor right into the cookie.
Filling Components
- 8 oz cream cheese, softened – Creamy, tangy base for the filling.
- 1/4 cup powdered sugar – Sweetens the filling without being gritty.
- 1/2 cup coconut cream – The star of the filling—thick, rich, and tropical.
- 1/2 cup heavy whipping cream – Makes the filling light and mousse-like.
- 1 tablespoon sugar – Sweetens the whipped cream.
Garnish
- Toasted coconut flakes – For texture, color, and that irresistible toasted flavor.
Tools and Equipment Checklist
Before you start, grab these:
- Mini muffin tin
- Mixing bowls (large and medium)
- Electric mixer or stand mixer
- Rubber spatula
- Measuring cups & spoons
- Piping bag or spoon (for filling)
- Oven & stovetop
- Cooling rack
Step-by-Step Recipe Instructions
Let’s walk through this—step by delicious step.
1. Make the Dough
Start by preheating your oven to 350°F (175°C) and greasing a mini muffin pan.
In a small bowl, whisk together your dry ingredients: flour, baking powder, and salt.
In a large bowl, cream the softened butter and sugar until light and fluffy. Add in the egg and vanilla extract and beat until combined.
Gradually mix in the dry ingredients until the dough comes together. Finally, fold in that sweetened shredded coconut. This adds texture, chew, and flavor.
2. Shape and Bake the Cookie Cups
Scoop about a tablespoon of dough into each muffin cavity. Use your fingers or the back of a spoon to press the dough up the sides and form a cup shape.
Bake for 10–12 minutes or until the edges turn golden brown. Let them cool in the pan for 5 minutes, then gently twist and lift them out onto a wire rack to cool completely. They’ll firm up as they cool, forming the perfect little cookie cup.
3. Make the Coconut Cream Filling
While your cookie cups cool, beat softened cream cheese and powdered sugar in a bowl until smooth and creamy.
Add the coconut cream and beat until fully combined. The mixture should be thick and silky.
4. Whip the Cream
In a separate bowl, whip the heavy cream and 1 tablespoon of sugar until stiff peaks form. This is your fluff factor.
Gently fold the whipped cream into the coconut cream cheese mixture. Don’t overmix—keep it airy and light.
5. Assemble the Cookie Cups
Spoon or pipe the coconut filling into each cooled cookie cup. Top with a swirl of whipped cream and sprinkle with toasted coconut flakes.
Let them chill in the fridge for at least 1 hour to set and develop flavor.
Tips for Success: How to Get That Perfect Cookie Cup
- Chill your dough if it’s too sticky. Just 10 minutes in the fridge helps with handling.
- Use chilled coconut cream. The thick part at the top of the can is best—don’t shake it before opening.
- Watch your bake time. The edges should be golden, not brown.
- Use a tamper or spoon to re-press centers after baking if they puff up.
Let’s Talk About Coconut Cream: Why It’s the Star
Coconut cream isn’t the same as coconut milk—it’s richer, thicker, and way more indulgent. You’ll usually find it at the top of canned coconut milk (don’t shake it!). It’s what gives these cups that unmistakable creamy, tropical depth.
Bonus tip: Store the can in the fridge overnight, then scoop out the solid cream—it whips up like a dream.
Make-Ahead and Storage Tips
These cookie cups are perfect for prepping ahead:
- Make the cookie cups 2–3 days in advance. Store in an airtight container at room temp.
- Prepare the filling a day ahead. Store it in the fridge in a covered bowl.
- Assemble the day of serving. This keeps the cups crisp and fresh.
Leftovers? Store in the fridge for up to 3 days. Want to freeze? Just freeze the baked (unfilled) cups for up to 2 months.
Variations to Try
Chocolate-Dipped Edges
Dip the cooled cookie cups in melted chocolate before filling. Let set for a crunchy surprise.
Tropical Fruit Toppings
Add a small piece of fresh pineapple, mango, or even a cherry on top for a pop of color and flavor.
Gluten-Free Option
Substitute your favorite 1:1 gluten-free flour blend. Make sure the shredded coconut is certified gluten-free, too.
Serving Suggestions
These mini pies are a hit at:
- Baby showers
- Birthday parties
- Summer BBQs
- Holiday dessert tables
Serve them chilled with a cup of iced coffee or a piña colada for full-on tropical vibes.
Print
Coconut Cream Pie Cookie Cups
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 32 minutes
- Category: Dessert / Mini Treats 🍪🥥
Description
Tropical sweetness in every bite! These cookie cups are buttery, creamy, and filled with luscious coconut cream — a perfect mini dessert for parties, holidays, or anytime you crave a taste of paradise. 🌴💛
Ingredients
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup shredded coconut, sweetened
1 package (8 oz) cream cheese, softened
1/4 cup powdered sugar
1/2 cup coconut cream (from canned coconut milk)
1/2 cup heavy whipping cream
1 tablespoon sugar
Toasted coconut flakes for garnish
Instructions
Preheat the Oven (5 minutes) 🔥
Preheat oven to 350°F (175°C) and lightly grease a mini muffin pan.Make the Cookie Dough (10 minutes) 🍪
In a small bowl, whisk together flour, baking powder, and salt.
In another bowl, cream together butter and sugar until light and fluffy.
Beat in the egg and vanilla extract until combined.Combine & Shape (10 minutes) 🥥
Gradually mix dry ingredients into the wet mixture until just combined.
Fold in shredded coconut, then press about 1 tablespoon of dough into each muffin cup, shaping into small cups.Bake the Cups (12 minutes) ⏲️
Bake for 10–12 minutes, or until the edges are lightly golden.
Remove from oven and let cool completely before filling.Prepare the Coconut Filling (10 minutes) 🥣
Beat cream cheese and powdered sugar until smooth.
Add coconut cream and mix well until creamy.Whip the Cream (5 minutes) 🍶
In a separate bowl, whip heavy cream and sugar until stiff peaks form.
Gently fold whipped cream into the coconut mixture for a light, fluffy texture.Assemble (10 minutes) 🎀
Spoon or pipe the coconut filling into the cooled cookie cups.Decorate & Chill (1 hour) ❄️
Garnish with toasted coconut flakes and chill for at least 1 hour before serving.
Notes
These Coconut Cream Pie Cookie Cups are a dreamy bite-sized version of the classic pie — creamy, tropical, and irresistibly soft with a buttery cookie base. 🥰
Perfect for parties, brunches, or make-ahead desserts, they stay fresh and delicious when chilled.
The toasted coconut topping adds a lovely crunch and enhances that rich coconut aroma.
For extra flair, you can drizzle a bit of white chocolate or add a tiny dollop of whipped cream before serving.
Nutrition
- Serving Size: 12 mini cookie cups
- Calories: 210 kcal
Common Mistakes to Avoid
- Overbaking – Your cookie cups will be dry and hard.
- Using room-temp coconut cream – It’ll be too runny for the filling.
- Filling warm cookie cups – The filling will melt and get messy.
Nutrition Information: What’s Inside One Cookie Cup
Approximate per serving:
- Calories: 210 kcal
- Fat: 14g
- Carbs: 18g
- Sugar: 12g
- Protein: 2g
Keep in mind—these are treats, not everyday snacks. But totally worth it!
You may also like :
Chocolate Coconut Pecan Cream Pie
Creamy Coconut Cake
Perfect for Parties: Why These Are Crowd-Pleasers
People love mini desserts. They’re easy to grab, mess-free, and oh-so-cute. When you serve these cookie cups, expect people to ask for the recipe. They’re different, fun, and totally Instagram-worthy.
Final Thoughts: A Bite of Paradise You’ll Crave Again
These Coconut Cream Pie Cookie Cups bring the flavor of your favorite pie to your fingertips—literally. They’re buttery, creamy, and absolutely irresistible. Whether you’re making them for a special event or just a night in, they deliver comfort, joy, and a splash of tropical sunshine.
So go ahead—grab your muffin tin and whip up a batch. One bite, and you’ll see why these cookie cups are worth every second.
Similar recipes :
Coconut Cake
Pineapple Coconut Dream Cake
FAQs
1. Can I make these ahead of time for a party?
Absolutely! You can make and bake the cookie cups 2–3 days ahead. Just store them in an airtight container and fill them the day of your event.
2. What’s the best coconut cream to use?
Use canned, full-fat coconut milk. Refrigerate it overnight and scoop out the thick cream on top for the best results.
3. Can I freeze these?
Yes! Freeze the unfilled cookie cups for up to 2 months. Thaw and fill as needed.
4. Can I use Cool Whip instead of homemade whipped cream?
Sure can. It saves time and still tastes great—just be sure to fold it gently into the filling.
5. How do I toast coconut flakes?
Spread them on a baking sheet and toast at 350°F for 5–6 minutes, stirring once halfway through, until golden and fragrant.
