Coconut Cream Pie Cookie Cups

Why You’ll Love This Recipe

I love how these cookie cups offer the best of both worlds: the satisfying bite of a cookie and the creamy decadence of coconut cream pie. They’re portable, adorable, and made completely from scratch with simple pantry ingredients. They chill beautifully, so I can make them ahead of time, and the flavor only gets better. Whether I’m serving a crowd or just looking for a creative way to use up coconut cream, these never disappoint.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• all-purpose flour

• baking powder

• salt

• unsalted butter (softened)

• granulated sugar

• egg

• vanilla extract

• shredded sweetened coconut

• cream cheese (softened)

• powdered sugar

• coconut cream (from canned coconut milk)

• heavy whipping cream

• granulated sugar (for whipping cream)

• toasted coconut flakes (for garnish)

Directions

1. I preheat the oven to 350°F (175°C) and grease a mini muffin pan.

2. In a bowl, I whisk together the flour, baking powder, and salt.

3. In a separate large bowl, I cream the butter and sugar until light and fluffy.

4. I beat in the egg and vanilla extract until smooth.

5. I gradually mix in the dry ingredients, being careful not to overmix.

6. I fold in the shredded coconut until evenly distributed.

7. I press about 1 tablespoon of dough into each mini muffin cup, forming little cup shapes.

8. I bake for 10–12 minutes, until the edges turn lightly golden. Then I let them cool completely in the pan.

9. While the cookie cups cool, I beat the cream cheese and powdered sugar until smooth and creamy.

10. I add the coconut cream and continue beating until well combined.

11. In a separate bowl, I whip the heavy cream with sugar until stiff peaks form.

12. I gently fold the whipped cream into the coconut cream mixture to create the silky filling.

13. I spoon or pipe the filling into the cooled cookie cups.

14. I top each with a sprinkle of toasted coconut flakes, then chill the cups for at least 1 hour before serving.

Servings and timing

This recipe makes 12 mini cookie cups and takes about 1 hour and 32 minutes total, including chill time. That’s 20 minutes of prep, 12 minutes of baking, and at least 1 hour of chilling. Each cup has around 210 calories.

Variations

• I sometimes add a teaspoon of rum or coconut extract to the filling for a deeper tropical flavor.

• I top them with a maraschino cherry or mini chocolate chips for extra flair.

• For a gluten-free version, I use a 1:1 gluten-free flour blend.

• I swirl a bit of passion fruit or mango puree into the cream filling for a fruity contrast.

• I’ve also made the filling with mascarpone instead of cream cheese for a silkier texture.

Storage/Reheating

I store these in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing them once filled, as the texture of the cream can change. If I need to make them ahead, I bake and store the cookie cups separately, then fill them the day of serving for the best texture.

FAQs

Can I use canned coconut milk instead of coconut cream?

I use only the thick coconut cream from the top of a chilled can of full-fat coconut milk. The watery part won’t give the same rich consistency.

How do I toast coconut flakes?

I spread them on a baking sheet and toast at 350°F for 5 minutes, stirring once halfway through, until they’re golden brown.

Can I use store-bought whipped topping?

Yes, I’ve used it when I need to save time. It works fine, but homemade whipped cream gives a fresher flavor.

Can I make these in regular muffin tins?

You can, but I double the dough amount for each cup and extend the baking time by a few minutes. They’ll be more like tartlets than bites.

Do the cookie cups stay crispy?

They hold up well for a day or two but start to soften from the filling after that. I fill them closer to serving time if I want that contrast in texture.

Conclusion

Coconut Cream Pie Cookie Cups are a tropical, creamy, bite-sized treat that’s sure to wow a crowd or satisfy my own dessert cravings. They’re fun to make, beautiful to serve, and packed with that rich coconut flavor I can’t get enough of. Whether it’s summer, a holiday, or a random Wednesday, these cookie cups bring a little sweetness and sunshine to the table.

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