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Coconut cream pie cookies topped with fluffy coconut cream frosting and toasted coconut flakes on a parchment-lined surface
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Coconut Cream Pie Cookies Recipe

These coconut cream pie cookies are soft, thick cookies topped with a fluffy coconut cream topping and finished with toasted coconut flakes. This easy coconut cookie recipe delivers rich coconut flavor, a tender center, and a creamy topping, making it the perfect dessert for coconut lovers.
Course Dessert
Cuisine American
Keyword coconut cookies recipe, coconut cream cookies, coconut cream pie cookies, coconut dessert recipe, coconut pudding cookies, cookies with coconut topping, homemade coconut cookies, soft coconut cookies
Prep Time 20 minutes
Cook Time 12 minutes
Chill time 45 minutes
Total Time 1 hour 17 minutes
Servings 8 large cookies
Calories 540kcal
Cost $10 for entire recipe

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Baking sheet
  • Parchment paper
  • Large cookie scoop
  • Whisk
  • Rubber spatula
  • Cooling rack
  • Measuring cups and spoons

Ingredients

Coconut Sugar Cookies

  • 1 cup unsalted butter softened
  • 1 ¼ cups granulated sugar
  • ¼ cup powdered sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon coconut extract
  • 2 ¾ cups + 2 tablespoons all-purpose flour
  • 1 tablespoon + 1 teaspoon cornstarch
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup finely shredded sweetened coconut

Coconut Cream Topping

  • 1 3.4 oz instant coconut cream pudding mix
  • ¾ cup cold milk
  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • ½ teaspoon coconut extract
  • 2 tablespoons cream cheese softened

Garnish

  • ½ cup toasted coconut flakes

Instructions

Make the Cookie Dough

  • In a large bowl, cream together the butter, granulated sugar, and powdered sugar for 2–3 minutes until light and fluffy.
  • Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract and coconut extract until fully combined.
  • In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  • Fold in the shredded coconut.

Shape and Chill

  • Scoop the dough into large portions (about 4 oz each). Roll into balls and slightly flatten into thick discs.
  • Place the dough on a baking sheet and chill for 45–60 minutes.

Bake

  • Preheat oven to 350°F. Line a baking sheet with parchment paper.
  • Bake the cookies for 11–13 minutes, until the edges are set and the centers are still soft.
  • Allow cookies to cool completely on the baking sheet.

Make the Coconut Cream Topping

  • In a bowl, whisk together the pudding mix and cold milk until thickened.
  • In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.
  • Gently fold the whipped cream into the pudding mixture. Add the coconut extract and softened cream cheese and mix until smooth and thick.

Assemble

  • Once the cookies are completely cooled, spread or pipe the coconut cream topping onto each cookie.
  • Sprinkle toasted coconut flakes on top.

Notes

Use Finely Shredded Coconut

For the best coconut cream pie cookies, use finely shredded sweetened coconut to keep the cookies soft and moist. Larger flakes can make the cookies dry and affect the texture.

Chill the Dough for Thick Cookies

Chilling the dough is essential for thick cookies that hold their shape while baking. Skipping this step can cause the cookies to spread too much and lose their soft centers.

Measure Flour Correctly

Use the spoon-and-level method when measuring flour to avoid adding too much. Too much flour can make the cookies dense instead of soft and tender.

Slightly Underbake for Soft Centers

Bake just until the edges are set and the centers are slightly underbaked. This ensures soft coconut cookies with a chewy texture after cooling.

Cool Completely Before Frosting

Make sure the cookies are fully cooled before adding the coconut cream topping. Warm cookies will cause the topping to melt and lose structure.

Make a Stable Coconut Cream Topping

Use cold milk and whip the cream to stiff peaks before folding it into the pudding mixture. This creates a thick, fluffy topping that holds its shape.

Toast the Coconut for More Flavor

Lightly toast the coconut flakes until golden brown to enhance flavor and add a slightly crisp texture to the finished cookies.

Store Properly for Best Results

Store cookies in the refrigerator due to the cream topping. Let them sit at room temperature for a few minutes before serving for the best texture and flavor.