Buttery cookie crusts, creamy coconut filling, a dollop of whipped cream, and toasted coconut make these Mini Coconut Cream Cookie Bites irresistible!
Let me set the scene for you: It was one of those days. You know the ones where the to-do list is out of control, and you’re already five hours behind by noon? Yep, that was me. And yet—somehow—I’d agreed to bring dessert to a last-minute backyard BBQ. I mean, why do I do this to myself?
I stood there in my kitchen, staring at a bag of shredded coconut like it was going to give me divine inspiration. And honestly? It kind of did. That’s how these Mini Coconut Cream Cookie Bites were born. A little sweet, a little creamy, and super cute. They’re like a tropical vacation packed into one perfect bite. (Without the sunburn.)
Fast forward to the BBQ. People went back for seconds. Then thirds. My brother-in-law even asked if there were more “hiding in the fridge.” Success? I’d say so.
Why You’ll Love This Mini Coconut Cream Cookie Bites Recipe?
Here’s the thing: these little guys are dangerously good. I’m talking grab-a-couple-before-they-disappear good. And because they’re mini, you don’t feel like you’re overdoing it (even if you totally are).
- The cookie crust? Buttery and soft with a tiny crisp on the edge.
- The coconut cream filling? Dreamy, smooth, and lightly sweet, with just the right hit of coconut flavor.
- And that toasted coconut on top? Golden little flakes of crunchy goodness.
These are perfect for potlucks, showers, or just because you need a win on a Tuesday afternoon. And hey, they look fancier than they are. We love a low-effort, high-impact dessert, don’t we?
Ingredient Notes:
I’m not gonna bore you with a grocery list, but here are a few things to know before you dive in:
- Butter: Room temp. Trust me, trying to cream cold butter is an upper body workout no one signed up for.
- Rum Extract: Totally optional, but it gives the cookies a little “island vibe.” You can swap it with vanilla if you prefer.
- Coconut Milk: Go full-fat. The light stuff just doesn’t give you that creamy magic.
- Instant Vanilla Pudding Mix: No shame in shortcuts. This makes the filling thick and luscious in a snap.
- Shredded Coconut: Toast it. Your kitchen will smell like a beach shack serving piña coladas.
- Whipped Cream or Cool Whip: Dealer’s choice! I’m usually a homemade girl, but hey, no judgment if you grab a tub.
How To Make Mini Coconut Cream Cookie Bites?
Grab an apron and crank some tunes—this’ll be fun.
Step 1: The Cookie Cups
Start by preheating your oven to 350°F. Don’t skip the cooking spray on your mini muffin pan… unless you like scraping stuck cookies later (ask me how I know).
In one bowl, cream together the butter, sugars, eggs, and rum extract. In another, mix your dry ingredients. Combine ‘em and roll the dough into little balls (about ½ inch-ish). Press them into the muffin tin and bake for 15–17 minutes.
Let them cool in the pan for a good 20 minutes. This is the hardest part—waiting. Once they’re cool, grab the end of a wooden spoon and gently press down to make those little cookie “cups.”
Step 2: The Coconut Cream Filling
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While those cool, whisk up the pudding mix and coconut milk until smooth and thick. You’ll know it’s ready when you’re tempted to eat it straight from the bowl (again… no judgment).
Scoop the mixture into a piping bag or a Ziploc with the corner snipped. Pipe that creamy goodness into the cookie cups.
Step 3: The Toppings
Top each with a swirl of whipped cream and a sprinkle of toasted coconut. Boom! You’ve got a plate of tropical sunshine.
Storage Options:
These hold up pretty well! Pop them in an airtight container and store them in the fridge for up to 3 days. They might not last that long, but still.
Pro tip: Add the whipped cream and toasted coconut right before serving so they stay fresh and fluffy.
Variations and Substitutions:
Wanna mix it up? I’ve got you.
- Swap the Pudding: Try chocolate or banana pudding for a fun twist.
- Change the Topping: No toasted coconut? Crushed nuts work great!
- Boozy Option: Add a splash of Malibu to the filling for a grown-up treat.
- Nut-Free Version: Skip the coconut topping and use chocolate shavings instead.
What to Serve with Mini Coconut Cream Cookie Bites?
These babies play well with others. Here’s what I love to pair them with:
- Fruit Platters: Fresh pineapple, strawberries, and mango are a tropical win.
- Iced Coffee or Lattes: The creamy bitterness balances the sweetness.
- A Glass of Prosecco: Because why not get a little fancy?
Frequently Asked Questions:
Can I make these ahead of time?
You sure can. I usually bake the cookie cups the night before and store them in an airtight container. Fill and top them closer to serving time for max freshness.
Can I freeze them?
Honestly, I don’t recommend it. The texture takes a hit, and the filling can get weird. They’re best fresh!
Can I use homemade pudding?
Absolutely! If you’ve got a recipe you love, go for it. Just make sure it’s thick enough to hold its shape in the cups.
And there you have it—my go-to, crowd-pleasing Mini Coconut Cream Cookie Bites. They’re fun, they’re a little fancy, and they always get rave reviews. If you make them, I’d love to hear how they turned out! Did you add a twist? Eat three in one sitting? (Same.)
Can’t wait to chat more in the comments!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Mini Coconut Cream Cookie Bites
Ingredients
For the Cookie Crust:
- 1 c butter room temperature
- 1 c sugar
- ¾ c brown sugar
- 2 eggs
- 2 tsp rum extract
- 3 c flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
For the Coconut Filling:
- 2 13.5 oz cans coconut milk
- 5.1 & 3.4 oz box instant vanilla pudding
- 8 oz sweetened shredded coconut toasted
- whipped cream or cool whip
Instructions
To make the cookie crust:
- Preheat your oven to 350°F (175°C). Grease a muffin pan, with nonstick spray.
- In a bowl combine softened butter, sugar, brown sugar, rum extract and eggs.
- In a bowl mix together flour, baking soda, baking powder and salt.
- Gradually add the ingredients to the mixture until just combined.
- Roll the dough into small ½ inch balls. Press them into the muffin pan.
- Bake for 15 to 17 minutes. Until they turn a brown color. Let them cool in the pan for 20 minutes.
- Use the end of a spatula to create a cup shape in the center of each cookie.
For the coconut filling:
- In a bowl whisk together vanilla pudding mix and coconut milk until smooth and thickened.
- Transfer this mixture into a piping bag or ziplock bag with one corner cut off.
- Pipe this filling into each cookie cup you created earlier.
To finish:
- Top each cookie bite, with some whipped cream. Sprinkle toasted shredded coconut on top.
- Enjoy these Mini Coconut Cream Cookie Bites!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
