On a cozy afternoon, when the sun is settin' just right, there's nothin' quite like bakin' up a batch of something that brings the entire family runnin' to the kitchen. That’s just what these Coconut Cream Pie Cookies do. They’re a delightful twist on a classic dessert, perfect for those who love coconut cream pie but crave the hand-held convenience of a cookie. These little gems are a fun fusion that make for the perfect treat for family gatherings, potlucks, or just a sweet homemade surprise after a long day.
These cookies are rich and full of flavor all on their own, but they pair beautifully with a cold glass of milk or a steaming mug of coffee for the adults. If you’re lookin’ to make these for a special occasion, a scoop of vanilla ice cream can turn these cookies into a more indulgent dessert.
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Coconut Cream Pie Cookies
Servings: Approximately 2 dozen cookies
Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sweetened shredded coconut
- 1/3 cup canned coconut milk
- 1/4 cup instant vanilla pudding mix (dry)
- Additional shredded coconut for topping
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sweetened shredded coconut
- 1/3 cup canned coconut milk
- 1/4 cup instant vanilla pudding mix (dry)
- Additional shredded coconut for topping
Directions
1. Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper or a silicone baking mat to prevent stickin'.
2. In a large mixin’ bowl, beat the softened butter and sugar together until they're creamy and well combined. Don’t forget to scrape down the sides to get everything mixed up nice and good.
3. Crack in that egg and pour in the vanilla extract. Beat again until everything's smooth and inviting.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Slowly mix these dry ingredients into the wet ingredients until just combined.
5. Fold in the sweetened shredded coconut, followed by the coconut milk and dry pudding mix. Stir everything gently, be careful not to overmix here.
6. Drop dough by rounded tablespoonfuls onto your prepared cookie sheet, leaving enough room for them to spread just a touch.
7. Sprinkle a little extra shredded coconut on top of each cookie for that added texture and look.
8. Bake in the preheated oven for about 10-12 minutes, or until the edges turn a lovely golden brown.
9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Variations & Tips
- If you're lookin' to make these cookies a little more festive, try drizzlin’ a simple icing made from powdered sugar and coconut milk over the top once they're cooled.
- For an extra coconut punch, substitute the vanilla extract with coconut extract.
- If you've got family members with nut allergies, be sure to check the labels on your products. Coconut is considered a tree nut by some, and an alternative might be needed.
- And don't be afraid to get the young'uns involved—kids love sprinklin' the coconut on top and it's a sweet way to make memories in the kitchen together.
- For an extra coconut punch, substitute the vanilla extract with coconut extract.
- If you've got family members with nut allergies, be sure to check the labels on your products. Coconut is considered a tree nut by some, and an alternative might be needed.
- And don't be afraid to get the young'uns involved—kids love sprinklin' the coconut on top and it's a sweet way to make memories in the kitchen together.
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Whip up a batch of these Coconut Cream Pie Cookies, and watch as they bring smiles and comfort to your home, just like a warm hug. Enjoy, y'all!