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Coconut Cream Pie Cookies on parchment paper on the counter.
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5 from 23 votes

Coconut Cream Pie Cookies

A light graham cracker cookie topped with a thick coconut buttercream and whipped topping is every coconut lover's dream come true!
Prep Time20 minutes
Cook Time10 minutes
Chill Time30 minutes
Course: Dessert
Cuisine: amercian
Keyword: coconut cream pie cookie, twisted sugar
Servings: 10 cookies
Author: Karli Bitner

Ingredients

Cookie

  • 3/4 cup salte4d butter
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 cups all purpose flour
  • 1/3 cup graham cracker crumbs
  • 1 1/2 tsp baking powder

Coconut Buttercream

  • 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

Toppings

  • 4 oz frozen whipped topping thawed
  • 1/3 cup toasted coconut

Instructions

  • 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.

Nutrition

Calories: 445kcal | Carbohydrates: 76g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 64mg | Sodium: 117mg | Potassium: 134mg | Fiber: 1g | Sugar: 54g | Vitamin A: 427IU | Vitamin C: 0.04mg | Calcium: 57mg | Iron: 2mg