Coconut Cream Pie Cookie Recipe

Coconut Cream Pie Cookie Recipe is made with sweetened shredded coconut, creamy vanilla pudding mix, white chocolate chips, graham cracker crumbs, butter, and a splash of pure vanilla extract. This nostalgic and tender Coconut Cream Pie Cookie Recipe creates a dessert that takes about 30 minutes to prepare and can serve up to 20 people.

Coconut Cream Pie Cookie Ingredients

• 1 cup sweetened shredded coconut
• 1 cup graham cracker crumbs
• 1 (3.4 oz) box instant vanilla pudding mix (dry)
• ½ cup unsalted butter, softened
• ¾ cup light brown sugar, packed
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 ¼ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup white chocolate chips

Coconut Cream Pie Cookie Instructions

1. Preheat with love Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper (Little Luna loves helping out with this part — she says it is “cookie paper”
2. Cream the butter and sugar In a large bowl mix the softened butter with the brown sugar until light and fluffy. Basically like you ‘re making a soft cloud – that ‘s where the magic begins.
3. Add the heart of the cookie Mix in egg and vanilla extract until smooth and combined. When that ‘s done the smell will start to come out of your kitchen like comfort.
4. Fold in the dry ingredients In another bowl whisk together the flour, pudding mix, baking soda, and salt. Gradually add the dry mix into the wet mixing until just combined.
5. Stir in the warmth Fold in the shredded coconut, graham cracker crumbs and white chocolate chips. Almost every time I stir it I think of bedtime stories and warm blankets.
6. Scoop and shape Use a tablespoon or cookie scoop to drop rounded balls of dough onto the lined baking sheets. Leave about 2 inches between each cookie — they’ll need room to puff up and spread.
7. Bake until golden Bake for 10–12 minutes, or until lightly golden on the edges and just set in the middle (don’t over bake—they should be soft and pillowy in the center).
8. Cool with care Give them 5 minutes on the baking sheet before taking them off and onto a wire rack to cool completely — that way you ‘ll have the option of eating one warm like I do when Luna isn’t looking!

Recipe tips

• Use Toasted Coconut for Extra Flavor : If you gently toast the shredded coconut in a dry pan for 2-3 minutes until golden they will have a richer & nuttier coconut taste that feels like sunshine every time you bite into them.
• Chill the Dough for Softer Cookies : How does letting the cookie dough sit in the fridge for 20-30 minutes before baking help with keeping the center soft and nice and round? Luna always tells me ” the waiting makes them better “.
• Add a Pinch of Sea Salt on Top : The gentle sprinkle of flaky sea salt right after baking adds a beautiful balance between the sweet coconut and chocolate flavors. It ‘s subtle yet surprising.

How To Store Coconut Cream Pie Cookie

Refrigerate: Allow the Coconut Cream Pie Cookies to cool completely before packing them in an airtight container (with parchment paper between each layer of the cookies to prevent the cookies from sticking). Store in the refrigerator for up to 4-5 days.

Freeze: For longer storage the cookies can be frozen. Just stack the cookies in one layer on a baking sheet and freeze until solid. Then transfer them to a freezer safe bag or container. (Do not use foil as this can cause the cookies to expand. ) Freeze the cookies for up to 2 months. When ready to eat they will need to thaw at room temperature for about 30 minutes.

How To Reheat Leftover Coconut Cream Pie Cookie

In The Oven: Preheat the oven to 300°F (150°C) Put the leftover cookies on a baking sheet and liberally wrap with aluminum foil (to prevent them from getting over-baked) Reheat them for 5 – 7 minutes, or until they are warm through and soft.

In The Microwave: Put one or two cookies on a microwave-safe plate and smear lightly with a paper towel and microwave on medium power for 10-15 seconds ( it will give them the soft, fresh baked texture again ).

In The Air Fryer: Preheat the air fryer to 300°F (150°C). Place the cookies into the air fryer basket in a single layer. Heat for 2 – 3 minutes, checking halfway to make sure they are not burned.

What to serve Coconut Cream Pie Cookie

Coconut Cream Pie Cookie Recipe pairs well with vanilla ice cream, fresh strawberries, hot chocolate, and whipped cream. It also can be served alongside a cup of black coffee, a glass of cold milk, warm apple cider, and lemon tea for better savoring of the meal.

Frequently Asked Questions

Can I use unsweetened coconut instead of sweetened coconut?

It ‘s best if you use sweetened shredded coconut. It adds the right sweetness and chewiness to the cookies. Unsweetened coconut will make the cookies less sweet and slightly dry.

Do I need to chill the cookie dough before baking?

Chilling the dough for 20-30 minutes is not needed but it helps keep the cookies in shape and soft in the middle if you chill them a bit. If you have time chilling is a good idea.

Can I use coconut pudding instead of vanilla pudding?

Yes you can use coconut pudding for extra coconut taste. Vanilla pudding is the classic

More cookie recipes:

• Vanilla Glazed Apple Cookie Recipe
• The Great American Chocolate Chip Cookie Recipe
• Chocolate Chip Cookie Oreo Recipe