Name: Coconut Cream Pie Cookie Cups
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 box vanilla cake mix; 2 eggs; 1/3 cup vegetable oil; 1 package (3.25 oz) instant vanilla pudding mix; 1 cup heavy whipping cream; 1/2 cup milk (or coconut milk for a richer flavor); 1/4–1/2 tsp coconut extract (adjust to taste); 1/2 cup sweetened coconut flakes; 1 1/2 cups sweetened coconut flakes

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These Coconut Cream Pie Cookie Cups offer the perfect blend of soft vanilla cookie cups, creamy coconut pudding, and a crunchy toasted coconut topping, creating a tropical-inspired dessert that’s sure to delight your taste buds. They're the ideal treat for any occasion, from casual get-togethers to festive celebrations. Easy to make and absolutely delicious, these bite-sized desserts will transport you to a tropical paradise!

Why You’ll Love This Recipe

If you're a fan of coconut, you’re going to love these Coconut Cream Pie Cookie Cups. They combine the comforting, warm flavors of coconut with the fun, handheld appeal of a cookie. The cookie cups are soft and buttery, while the coconut cream filling is smooth and rich. Toasted coconut flakes on top provide an irresistible crunch that completes each bite. These treats are perfect for anyone who loves a balance of sweet and tropical flavors, all wrapped up in a cute, mini form. Plus, they are quick to make—ideal for last-minute baking or an indulgent treat for special occasions!

Ingredients

For the Cookie Cup:

1 box vanilla cake mix
2 eggs
⅓ cup vegetable oil

For the Coconut Cream Filling:

1 package (3.25 oz) instant vanilla pudding mix
1 cup heavy whipping cream
½ cup milk (or coconut milk for a richer flavor)
¼–½ teaspoon coconut extract (adjust to taste)
½ cup sweetened coconut flakes

For the Toasted Coconut Topping:

1 ½ cups sweetened coconut flakes

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Cookie Cups:

Preheat the oven to 350°F (175°C). Spray a mini muffin pan generously with non-stick cooking spray.
In a medium bowl, whisk or sift the vanilla cake mix to eliminate lumps. Add vegetable oil and eggs, and mix with a hand mixer until a thick, sticky dough forms.
Using a small cookie scoop, place about ½ tablespoon of dough into each muffin cup. Press down gently to create a level surface.
Bake for 9–11 minutes, ensuring not to overcook (the cups will firm as they cool).
After baking, loosen each cookie cup by running a knife around the edges. Use a tart shaper or the end of a wooden spoon to press the center of each cup, forming a well. Let them cool completely on a wire rack. Repeat with remaining dough if necessary.

Prepare the Coconut Cream Filling:

In a bowl, whisk together the pudding mix, heavy whipping cream, milk (or coconut milk), and coconut extract until smooth and thickened.
Fold in ½ cup of sweetened coconut flakes for added texture.

Toast the Coconut Topping:

Spread 1 ½ cups of sweetened coconut flakes on a baking sheet. Toast in the oven at 350°F (175°C) for 5–7 minutes, stirring occasionally, until golden brown.

Assemble the Cookie Cups:

Spoon or pipe the coconut cream filling into the cooled cookie cups.
Sprinkle toasted coconut flakes on top for garnish.

Serve and Enjoy:

Serve immediately, or refrigerate until ready to enjoy!

Servings and Timing

Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 36 bites
Calories: 125 kcal per bite

Variations

Coconut Milk: For a richer, more intense coconut flavor, substitute regular milk with coconut milk in both the coconut cream filling and the cookie cup dough.
Mini Muffin Pan Alternatives: If you don't have a mini muffin pan, you can use a standard muffin tin to make larger cookie cups.
Add Chocolate: For a chocolatey twist, drizzle melted chocolate on top of the coconut filling before adding the toasted coconut flakes.
Flavor Boost: Experiment with adding a few tablespoons of crushed pineapple or a dash of rum extract to the coconut filling for an even more tropical flavor.

Storage/Reheating

Storage: Store any leftover cookie cups in an airtight container in the refrigerator for up to 3 days.
Reheating: These cookie cups are best served cold, straight from the fridge, but can be left out at room temperature for up to 30 minutes before serving.

FAQs

Can I make these cookie cups in advance?

Yes, you can prepare the cookie cups and filling separately up to a day in advance. Assemble the cups just before serving for the best texture.

How can I make these cookie cups gluten-free?

To make this recipe gluten-free, use a gluten-free vanilla cake mix and ensure the pudding mix is gluten-free.

Can I use whipped topping instead of heavy cream?

Yes, you can substitute whipped topping for the heavy cream in the filling if you prefer a lighter texture, but the result will be less rich.

Can I toast the coconut flakes ahead of time?

Yes, you can toast the coconut ahead of time and store it in an airtight container. Just be sure to allow it to cool before storing.

How do I avoid overcooking the cookie cups?

Keep an eye on the cookie cups while baking. Since they continue to firm up after baking, remove them when they’re lightly golden around the edges but still soft in the center.

Can I use sweetened shredded coconut instead of sweetened coconut flakes?

Yes, you can use shredded coconut, but flakes tend to give a better texture for both the filling and topping.

How can I make the coconut filling thicker?

If you want a thicker filling, add less milk or coconut milk to the pudding mixture, or let the mixture sit in the fridge for an extra 10-15 minutes to thicken further.

Is there a dairy-free option for the cream filling?

Yes, substitute the heavy cream with coconut cream or a non-dairy whipped topping and use coconut milk for a completely dairy-free version.

How long do these cookies last in the fridge?

These cookie cups can be stored in the fridge for up to 3 days. The cookie cups will soften slightly but still remain delicious.

Can I freeze these cookie cups?

Yes, you can freeze the cookie cups without the filling for up to 2 months. Once thawed, top them with the filling and toasted coconut before serving.

Conclusion

Coconut Cream Pie Cookie Cups are a tropical delight that’s easy to prepare and sure to impress. With soft, buttery cookie cups, creamy coconut filling, and a crispy toasted coconut topping, these bite-sized treats offer a fun twist on a classic dessert. Perfect for any occasion, they’re a must-try for coconut lovers and anyone looking to add a little tropical flair to their dessert table!