Coconut Cream Pie Cookies
Coconut Cream Pie Cookies

So I have a problem. If wanting to turn other desserts into cookie form is a problem.

Because these Coconut Cream Pie Cookies are definitely not a problem. They’re actually just fabulously delicious.

I wanted to make some sort of spring flavored cookie and I saw a recipe for Key Lime Pie Cookies that looked delicious. They were sandwich cookies with soft graham cracker cookies and a key lime frosting. Yum. I am going to try them soon.

But, I wanted to do something similar, just coconut instead. So I tweaked this recipe for chewy graham cracker cookies, and then modified this frosting from my most favorite cupcakes in the whole world. I thought a sandwich cookie was just a bit too much cookie to get the whole pie thing down. Plus, with the toasted coconut on top these look super cute. These coconut cream pie cookies are perfect for after Easter dinner, or just anytime you’re in a coconut mood.

Coconut Cream Pie Cookies

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 24 cookies


  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 1 1/3 cups flour
  • 3/4 cup graham cracker crumbs (7 full graham crackers)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup plus 1/2 cup coconut flakes, divided
  • for the frosting:
  • 5 ounces good quality white chocolate, chopped into small chunks (I used Lindt Coconut White Chocolate)
  • 1/2 cup unsalted butter, room temperature
  • 3 1/2 cups powdered sugar
  • pinch salt
  • 1/2 teaspoon coconut extract


  1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a silicone liner.
  2. Whisk together graham cracker crumbs, flour, baking powder, salt and 1/4 cup coconut. Set aside.
  3. In the bowl of a mixer, cream butter and sugars together until light and fluffy, about 3 minutes.
  4. Add the egg and vanilla and beat for another 2 minutes.
  5. With the mixer on low, slowly add the dry ingredients to the wet ingredients just until the dough comes together.
  6. Scoop dough by small tablespoons (I used a cookie scoop) onto the prepared cookie sheet and bake for 10-12 minutes.
  7. Allow to cool on the pan for a few minutes, then transfer to a wire rack to cool.
  8. for the frosting:
  9. Melt the white chocolate by microwaving in a microwave safe bowl on medium power for 90 seconds. Stir, then microwave again, in 30 second intervals, if needed until it is melted and smooth. Set aside.
  10. Beat butter until light and fluffy.
  11. With the mixer on low, gradually add the powdered sugar until well combined.
  12. Add the salt and coconut extract and mix until very smooth.
  13. Add the melted white chocolate and mix just until incorporated.
  14. to assemble cookies:
  15. Toast the remaining 1/2 cup coconut by heating a skillet over medium low heat. Place coconut in the skillet and either swirl or stir to keep from burning. Watch carefully just so that it gets golden brown, then remove from heat.
  16. Top each cookie with frosting and then sprinkle with toasted coconut.


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