This Coconut Cream Pie Cookie is a copycat recipe from Twisted Sugar! My neighbor actually brought me this cookie and begged me to unlock its secrets because it’s just. that. good. You have to give it a try and let me know if you’re just as obsessed!
Twisted Sugar Copycat Recipe
This is a light graham cracker cookie topped with a thick coconut buttercream frosting, then whipped topping, and finally toasted coconut. This is usually served with a chocolate base cookie at Twisted Sugar, but my local store was selling them on a graham cracker base which was sooo much better in my opinion!
Ingredients for Coconut Cream Pie Cookies
- Salted Butter (softened) – I always use salted butter, but if you only have unsalted, just add an extra pinch of salt to the dough.
- Granulated Sugar – We will use more granulated sugar than brown sugar in this recipe to replicate the mild graham cracker sugar cookie base that Twisted Sugar uses.
- Brown Sugar
- Vanilla – The vanilla will really help to flavor the base cookie.
- All Purpose Flour
- Graham Cracker Crumbs – We won’t use a ton of graham cracker crumbs, just a bit, to give a hint of graham cracker flavor, while really letting the coconut flavor shine.
- Baking Powder
Coconut Buttercream & Whipped Topping
- Salted Butter (softened)
- Powdered Sugar
- Coconut Bakery Emulsion – I LOVE the Lorann Oil Coconut Bakery Emulsion! But if needed, regular coconut extract will work as well.
- Heavy Whipping Cream – If needed, you can substitute milk for the heavy cream. However, since milk is much thinner, you will need significantly less milk than heavy whipping cream.
- Frozen Whipped Topping – This will go on top of of the coconut buttercream frosting. I just used Cool Whip because that is what the original Twisted Sugar recipe uses. But if you want, you can make your own fresh whipped cream.
- Toasted Coconut – You can either buy toasted coconut, or just toast fresh coconut yourself. Check out the FAQ’s below to learn how to do this.
How to Make Coconut Cream Pie Cookies
- Begin by preheating your oven to 350°F.
- Prepare a baking sheet by lining it with parchment paper or a silicone baking mat, then set aside.
- In the bowl of a stand mixer, or using a hand mixer, cream together the butter, sugar, and brown sugar for one minute until light in color and fluffy in texture.
- Scrape the sides of the bowl with a rubber spatula to include all ingredients, then add the egg and vanilla. Mix until fully combined.
- Next, add in the flour, graham cracker crumbs, and baking powder, and continue to mix until a soft dough forms.
- Now, take about 3 tbsp of cookie dough and roll into a ball. Then smash just slightly so the ball now looks like a hockey puck. The cookies will spread a bit, so be sure to keep them thick.
- Place onto your prepared cookie sheet and repeat with the rest of the dough. This should make about 10 cookies.
- Bake for 9-11 minutes, or until the cookies have slightly spread and are no longer wet and glossy in the center.
- After removing from the oven, allow the cookies to cool directly on the pan.
- Once cooled completely, place the cookies in the fridge to chill while making the toppings.
- First, let’s make the coconut buttercream. Begin by slowly creaming the salted butter with an electric mixer until smooth.
- Now add in 1 cup of powdered sugar at a time, alternating with small amounts of heavy cream to slowly bring the mixture together. Make sure the first cup of powdered sugar is fully mixed in before adding the next one.
- Repeat until you’ve added all the powdered sugar.
- Next, add your coconut flavoring and mix until combined.
- Depending on the consistency of your buttercream, you can add a bit more heavy cream as needed. I prefer to keep mine pretty thick.
- Now it’s time to assemble your cookies!
- First, spread a generous amount of coconut buttercream onto your chilled cookie.
- Top with a dollop of whipped cream, and spread to cover the top of the cookie.
- Finish each cookie with a sprinkle of toasted coconut.
- Serve chilled and ENJOY!
- Store your cookies in the fridge for up to 5 days, or in the freezer for up to 3 months.
How to toast coconut:
Simply spread shredded coconut evenly on a baking sheet, then bake at 325°F for 3-4 minutes. Make sure to watch this closely so you don’t burn your coconut!
Can I make these Twisted Sugar cookies smaller?
Definitely! If you want smaller cookies, just use 1 1/2 tbsp of dough for each cookie. Then you’ll make about 20-22 smaller cookies instead of 10 large cookies.
How do Twisted Sugar cookies compare to Crumbl?
Twisted Sugar and Crumbl cookies are very different, in my expert opinion. Both the ingredients they use and their methods for baking are different.
I find that Twisted Sugar’s cookies are very consistent across every location, which I’ve noticed isn’t true for Crumbl. I also prefer the size of Twisted Sugar’s cookies – still huge haha, but definitely more manageable for just one person. Plus, they’re cheaper too!
I’ve also noticed that Crumbl bakes their cookies at a higher temperature for a crispier exterior, whereas Twisted Sugar does not. It all comes down to personal preference!
Recipes Similar to Coconut Cream Pie Cookies
Coconut Cream Pie Cookies
- 1/2 cup salted butter
- 3 cups powdered sugar
- 1 tsp coconut bakery emulsion or coconut extract
- up to 1/4 cup heavy whipping cream
- 4 oz frozen whipped topping thawed
- 1/3 cup toasted coconut
- Preheat the oven to 350° F.
- Cream together the butter, sugar and brown sugar for 1 minute, until light in color and fluffy in texture.
- Scrape the sides of the bowl and add in the eggs and vanilla. Mix until combined.
- Add the flour, graham cracker crumbs and baking powder. Mix until a soft dough forms.
- Portion the dough out into generous 3 tbsp portions.
- Roll into a ball and then smash slightly, so it looks like a hockey puck. The cookies will spread some while baking, so keep it pretty thick.
- Bake for 9-11 minutes, or until the cookies have spread and are no longer wet and glossy in the center.
- Remove from the oven and allow the cookies to cool on the pan.
- Once cooled completely, place the cookies in the fridge to chill while making the topping.
- To make the coconut buttercream: slowly cream the salted butter until smooth.
- Add in 1 cup of powdered sugar at a time, alternating with a little bit of heavy whipping cream to bring the mixture together.
- Once all of the powdered sugar is incorporated into the butter, add another cup of powdered sugar. Repeat this until all of the powdered sugar is added and mixed in.
- Add the coconut flavoring. Mix thoroughly. You can add a little extra heavy cream here to adjust the consistency, if desired. I like to keep mine pretty thick.
- To assemble the cookies, spread a generous amount of the coconut buttercream onto the chilled cookie.
- Top with a dollop of whipped topping, spread to cover the top of the cookie.
- Then finish the cookie with a sprinkle of toasted coconut.
- Serve chilled.
- Store in the fridge for up to 5 days or they can be frozen for up to 3 months.