Name: Coconut Cream Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 24
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 1/4 cup granulated sugar; 1/2 cup packed light brown sugar; 1 large egg; 1/2 teaspoon vanilla extract; 1/4 teaspoon baking soda; 1/2 teaspoon table salt; 1 1/2 cups all purpose flour (180g); 1/2 cup shredded sweetened coconut; 8 ounces cream cheese, softened; 1/2 cup white chocolate chips; 2 teaspoons coconut extract; 2 cups Cool Whip; 1 cup shredded coconut; 1/4 cup toasted coconut

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If you're a fan of coconut cream pie, you are going to love these mini coconut cream cookies! With a fluffy cream filling and a sprinkle of toasted coconut on top, these cookie cups are pretty and delicious. They might just become your new favorite treat!

Coconut cream cookie cups on a gray board with a bite out of the front cookie.

The post for coconut cream cookie cups was first published in December 2013. The photos and recipe were updated and then republished in April 2026.

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Why You'll Love These Coconut Cream Cookie Cups
Ingredients Needed
Fun Variations
How To Make Coconut Cream Cookies
How To Toast Coconut
BruCrew Tips
Storing and Freezing
More Cookie Cup Recipes
Recipe

Years ago, I had the incredible opportunity to visit the Pillsbury kitchens as part of their Holiday Bloggers Event. Getting to bake in their professional kitchen, with a team of bakers, was a dream come true. It was an experience I will never forget!

We spent the day learning about food styling and photography, and then the real fun began. They challenged us to make a recipe using ingredients in the Pillsbury kitchen. That's where these coconut cream cookie cups came to life! I love finding ways to combine two desserts into one treat. So, putting fluffy pie filling inside a cookie cup felt like the perfect idea.

These little cookie cups have been one of my favorites ever since that trip. Over the years, I made my own sugar cookie dough instead of buying it. But I kept the filling the same, because why change something so good? Soft cookies, creamy filling, and toasted coconut are a combination that I'll never get tired of.

All the flavors of coconut pie in a cookie. Sweet coconut mousse inside a soft cookie cup is a fun treat to make and eat.
Great for any occasion. Bake these for parties, potlucks, cookie exchanges, or just a Tuesday at home. They look fancy but take way less effort than you think.
Easy to make ahead. Bake the cups and make the filling separately, then assemble when you are ready. Party prep has never been so easy!

Ingredients Needed

This coconut cream cookie recipe comes together with simple ingredients. Scroll down to the printable recipe card for the exact amounts and complete instructions.

Coconut cream cookies ingredients with text labels.

Unsalted Butter: Softened butter gives the cookies a rich, tender texture. Set it out at least 30 minutes before you start.
Sugar: The combo of granulated and brown sugar sweetens the dough and helps create those golden edges.
Large Egg: Helps bind the dough and adds richness.
All Purpose Flour: Gives the cups their structure. Spoon and level, or use a kitchen scale for the best results.
Baking Soda: Provides a little lift and the golden color.
Cream Cheese: The base of the fluffy filling. Make sure it is fully softened so the filling comes together without any lumps.
White Chocolate Chips: Melted and stirred into the cream cheese for a rich, sweet base that complements the coconut flavor.
Coconut Extract: Gives the filling a sweet, tropical flavor without being too overpowering.
Cool Whip: Adds a light, fluffy texture. Homemade whipped cream can be used if you prefer.
Shredded Coconut: This gets added to the dough and the filling, then toasted and sprinkled on top for a delicious touch.

Fun Variations

Use store-bought dough. Short on time? Pillsbury ready-to-bake chocolate chip or sugar cookie dough works great as an easy shortcut.
Try a different extract. Use vanilla, almond, or lemon extract to change up the flavor profile. The creamy base works with so many variations.
Add a tropical twist. Top each cookie cup with a small piece of pineapple and a maraschino cherry for a pina colada vibe.
Change up the topping. For a fun twist, add a drizzle of hot fudge or caramel topping.
Make bigger cookies. Press the dough into 12 regular muffin tins and bake for 11-12 minutes.

How To Make Coconut Cream Cookies

Follow the steps below to make these chewy cookie cups with a fluffy coconut filling.

Step by step photos showing how to make coconut cream cookie cups.

Make the cookie dough. Beat the butter and sugar in a large bowl until creamy. Add the egg and vanilla and beat again. Slowly add the dry ingredients and mix until a soft dough forms. Stir in the shredded coconut.
Roll and bake. Use a 1-tablespoon scoop to make 24 even dough balls. Roll and place one in each cavity of a greased mini muffin tin. Bake until the edges are set and lightly golden.
Press the centers. As soon as the cookies come out of the oven, use a tart shaper to press the center of each cookie down while they are still hot.
Cool completely. Let the cookies cool in the pan for a few minutes, then gently lift them out and transfer them to a wire rack to cool.
Make the coconut filling. Melt the white chips in a microwave-safe bowl. Beat the melted chocolate into the softened cream cheese until fully combined. Add the coconut extract and shredded coconut, then stir again. Fold in the Cool Whip gently.
Fill the cookie centers. Spoon or pipe the coconut filling into each cooled cookie cup. Sprinkle with toasted coconut if desired.

How To Toast Coconut

Toasted coconut adds a pretty golden color and a slightly nutty flavor to the cookie cups. You can toast it on a baking sheet in the oven or in a dry skillet on the stovetop until golden brown. Check out my full guide on toasted coconut for all the tips and tricks.

Three coconut cream pie cookie cups on a white plate.

BruCrew Tips

Spray the mini muffin pans with cooking spray. Make sure to coat the bottom and sides well so the cookies release cleanly after baking.
Press the centers immediately. The cookies need to be pressed while they are still hot and soft. Have your tart shaper or spoon ready to go the moment the pan comes out of the oven.
Let the cookies cool completely before filling. Adding the filling to a warm cookie will cause it to melt and lose its fluffy texture.
Pipe the coconut cream pie filling for a prettier look. A piping bag fitted with a large star tip makes these treats look like they came from a bakery. FYI: the coconut tends to get stuck if there are lumps.
Short on time? Use store-bought dough. Pillsbury ready-to-bake dough works great as a shortcut.

Storing and Freezing

Store the cream pie cookie cups in a sealed container in the fridge for 4-5 days.

The unfilled cookie cups can be stored at room temperature for 2-3 days. Make the filling, then store it separately in the refrigerator; assemble the cups the day you plan to serve them.

Wrap the unfilled cookie cups in plastic wrap, then place them in a freezer bag. Freeze for 2-3 months. Thaw at room temperature before filling and serving.

Filled coconut cream cookie cups on a gray board.

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