Mini cookie cups filled with velvety coconut custard and topped with clouds of whipped cream and toasted coconut—these Coconut Cream Pie Cookie Cups are the perfect handheld dessert. Think of your favorite pie, now in bite-sized buttery cookie form, easy to eat and impossible to resist.

WHY YOU’LL LOVE THIS RECIPE

• Pie made portable: All the rich flavor of coconut cream pie, packed into tiny cookie shells.

• Golden cookie cups: Buttery, tender, and just the right crisp at the edges.

• Dreamy custard: Silky smooth with layers of coconut flavor.

• Elegant garnish: Finished with whipped cream and toasted coconut for extra flair.

Coconut Cream Pie Cookie Cups

When it comes to classic desserts, coconut cream pie stands tall. It’s got layers—creamy custard, soft whipped topping, and a light crunch from toasted coconut. But let’s be real: pies are a bit high-maintenance. They take up space, require slicing, and let’s not even get into crust drama. That’s where these cookie cups step in.

Enter the Coconut Cream Pie Cookie Cup—a two-bite dream that brings all the creamy, coconutty joy of a pie into the palm of your hand. This recipe merges the comfort of a classic American pie with the ease and fun of cookies, resulting in an impressive treat that’s surprisingly simple to make.

The base is a tender sugar cookie dough, lightly sweet and subtly vanilla-scented. Shaped into cups and baked just until set, they hold their form while staying soft and buttery. They’re like little edible vessels ready to carry the good stuff.

And the good stuff is where things get exciting: a homemade coconut custard, made from scratch using simple ingredients and stirred to silky perfection. It’s rich without being heavy, and it’s loaded with real coconut and subtle vanilla.

You’ll whisk together whole milk, egg yolks, sugar, flour, cornstarch, and just a pinch of salt. The stovetop does the work, thickening the mixture into something magical. Once off the heat, you stir in butter, vanilla, coconut extract, and shredded coconut, turning it into a luscious filling that could steal the show on its own.

Once the custard has cooled, you simply spoon it into your cookie cups. No complicated layering. No blind baking. Just a bit of scooping and chilling. And then comes the flourish.

We top each cookie cup with a swirl of whipped cream—Crème Chantilly is our pick here, for its delicate sweetness and light texture. Sprinkle with toasted coconut, and suddenly these little treats look like they came straight out of a bakery case.

What makes these extra fun is how customizable they are. Want to add white chocolate chips to the cookie dough? Go for it. Prefer a hint of lime in your custard? That works too. You could even swap the coconut custard for banana cream or lemon curd—endless options.

These cookie cups are ideal for parties, bake sales, baby showers, or just a midweek treat. They’re easy to make in batches and even easier to serve. No forks, no fuss, no leftovers (probably).

Plus, they store beautifully. You can make them ahead and keep them chilled until you’re ready to wow your guests.

They strike the perfect balance: light yet indulgent, classic yet modern. And once you bite into one, with the tender cookie giving way to cool, creamy coconut custard, you’ll understand why these always disappear first at any dessert table.

So whether you’re a long-time lover of coconut cream pie or a dessert adventurer looking for something new, these cookie cups are your golden ticket to treat-town.

SERVINGS

24 mini cookie cups

TIME

• Prep Time: 20 minutes

• Cook Time: 8 minutes (cookies) + 7 minutes (custard)

• Chill Time: 30 minutes

• Total Time: About 1 hour

INGREDIENTS

Cookie Cups

• 1/2 cup unsalted butter, softened

• 1/2 cup granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 1 1/4 cups all-purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

Coconut Custard Filling

• 1 1/4 cups whole milk

• 2 egg yolks

• 6 tablespoons granulated sugar

• 1 tablespoon all-purpose flour

• 1 tablespoon cornstarch

• 1/4 teaspoon salt

• 2 teaspoons vanilla extract

• 1/2 teaspoon coconut extract

• 1/2 tablespoon butter

• 3/4 cup shredded sweetened coconut

Garnish

• 2 cups whipped cream or Crème Chantilly

• 1/2 cup toasted shredded coconut

INSTRUCTIONS

1. Preheat oven to 350°F. Lightly grease a mini muffin pan or use silicone molds.

2. In a stand mixer, beat butter and sugar until light and fluffy. Mix in egg and vanilla until smooth.

3. Add flour, baking powder, and salt. Mix until fully combined and dough holds together.

4. Roll 3/4 tablespoon of dough into balls. Place in muffin wells and use your thumb or a small spoon to create an indention in the center.

5. Bake for 8 minutes. Edges should be set; centers may still look soft. Let cool fully before removing from the pan.

6. In a small bowl, whisk milk and egg yolks until smooth.

7. In a saucepan, whisk sugar, flour, cornstarch, and salt. Slowly pour in milk mixture while whisking to prevent lumps.

8. Cook over medium heat, stirring constantly, until the mixture boils and thickens (about 7 minutes).

9. Remove from heat. Stir in vanilla, coconut extract, butter, and shredded coconut. Let cool to room temperature.

10. Spoon cooled custard into cookie cups. Refrigerate for at least 30 minutes to set.

11. Top each with whipped cream and toasted coconut just before serving.

TIPS

• Don’t overbake the cookie cups; they should stay soft in the center.

• Make the custard a day ahead to save time and deepen flavor.

• Use a piping bag for a clean swirl of whipped topping.

• For extra texture, add chopped macadamia nuts to the cookie dough.