Okay, friends, let me tell you about these Coconut Cream Cookie Bites. They’re not just cookies, they’re little clouds of coconutty, creamy bliss! Seriously, imagine the best part of a Coconut Cream Pie morphed into a perfectly poppable cookie. Remember those little sandwich cookies grandma used to make? This is kind of like that, but elevated – think tropical vacation meets homemade goodness. And the best part? They’re way easier to whip up than you’d think! These Coconut Cream Cookie Bites have quickly become a favorite at my house, and I’m so excited to share the recipe with you.
What are coconut cream cookie bites?
Think of Coconut Cream Cookie Bites as the love child of a coconut Cream Pie and a perfectly chewy sugar cookie. They’re essentially tender, melt-in-your-mouth cookies with a luscious, creamy coconut filling sandwiched between. The “bite” part? Well, they’re small enough to just pop in your mouth, but so satisfying that just one is never enough. The name, well, it came about because that’s *exactly* what my kids kept calling them. I tried to get them to say “sandwiches,” but nope, “bites” stuck! It’s essentially pure comfort food, but in a slightly more elegant, less messy package. You can enjoy one or ten, I don’t judge.
Why you’ll love this recipe?
Where do I start? What I love about these Coconut Cream Cookie Bites is how easy they are to make. What is the “cream filling”?
What’s the breakdown?
• Flavor Explosion:The cookies themselves have a subtle sweetness that’s perfectly balanced by the rich, intense flavor. Coconut flavor of the cream filling. What is the aroma of coconut baking in the oven?
• Easy Peasy:What are some recipes where you already have all the ingredients in your pantry? Plus, the steps are straightforward and the dough is incredibly forgiving.
• Budget friendlyCoconut flakes are relatively inexpensive, and the rest of the ingredients are kitchen staples. Compared to buying whole coconut cream pie, this is a steal!
• What are some of the most versatile littleCan you eat them as is, but they’re also good with a cup of coffee? What are some good little treats in a lunchbox, or crumbled over Ice Cream? Have you ever tried coconut ice cream? They’re much simpler than making a batch of macarons, but equally satisfying if you want to make some fancy ice cream. Why do I love these? Is it because they are always a crowd pleaser? What are some of the best cookie bites? Always disappear fast.
How do I make Coconut Cream Cookie Bites?
Quick Overview
How do you make Coconut Cream Cookie Bites? How do I make Cookie Dough? What is the best way to serve coconut cream with your favorite topping? What is the best way to make cookies soft and chewy, not crispy? Don’t skimp on the coconut extract in the filling! What is that tropical flavor? What is the best way to learn baking? What is the word “cream filling”?
Ingredients
For the Cookies:
• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup granulated sugar
• ¼ cup packed light Brown Sugar
• 2 large eggs
• 1 teaspoon vanilla extract (the good stuff matters here)
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
For the Filling:
• ½ cup (1 stick) unsalted butter, softened
• 3 cups powdered sugar
• ½ cup cream of coconut (not coconut milk!)
• 1 teaspoon coconut extract (don’t skip this!)
• 2-3 tablespoons of milk or cream, to adjust consistency. • 1 tablespoon of cream or milk.
What is the step-
Step 1: Preheat & Prep Pan
What should I do first? Preheat your oven to 375°F (190°C). How do I remove parchment paper from a baking sheet? Why is browning too quickly? I always do this, no matter what the recipe says, it’s a lifesaver! Make sure the parchment paper is flat; otherwise, it’ll affect the cooking process. How do you ensure even baking and prevent sticking?
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Make sure to whisk! When baking soda is added to a cookie, it evenly distributes it. This helps the cookies to rise. If you skip this step, you might end up with unevenly leftned cookies. What is the goal here is to get everything evenly combined so that the cookies will rise evenly.
Step 3: Mix Wet Ingredients
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. I always use an electric mixer for this, but you can do it by hand if you’re feeling ambitious. Beat in the eggs one at a time, then stir in the vanilla extract. Make sure your butter is properly softened. If it’s too cold, it won’t cream properly. If it’s melted, your cookies will spread too much.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. How do you not overmix? Overmixing gluten in flour can result in tough cookies. I like to stop mixing when there are still a few streaks of flour visible and then finish mixing by hand. What is the best rule of thumb when mixing ingredients?
Step 5: Prepare Filling
While the cookies are cooling, let’s make the filling. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Beat in the cream of coconut and coconut extract. If the filling is too thick, add milk or cream, one tablespoon at a time, until you reach your desired consistency. I like my filling to be thick enough to hold its shape, but still soft enough to spread easily. You can add a tiny pinch of salt to the filling to really balance the sweetness!
Step 6: Bake
Drop by rounded teaspoons onto the prepared baking sheet, leaving about 2 inches between each cookie. Bake for 8-10 minutes, or until the edges are lightly golden brown. Keep a close eye on them, as they can go from perfectly baked to overbaked very quickly. If your oven tends to bake unevenly, rotate the baking sheet halfway through baking. I always err on the side of underbaking rather than overbaking, as the cookies will continue to set up as they cool.
Step 7: Cool & Assemble
Let the cookies cool on the baking sheet for a few minutes before transferring them to the wire rack. How do I cool completely? Once the cookies are completely cool, spread a generous amount of coconut cream filling on the cookie sheet. Top of one cookie and bottom with another cookie. What can I do with two cookies for a sandwich? The more, the merrier. If you’re not serving them right away, you can store them in an airtight container in the refrigerator.
Step 8: Enjoy!
What are your Coconut Cream Cookie Bites? They’re great with milk, coffee, or just on their own.
What is the best way to serve it?
Coconut Cream Cookie Bites are seriously delicious on their own, but if you’re looking to take a bite, this is the recipe. What are some serving suggestions?
For Breakfast:Pair these with a strong cup of black coffee or latte. What is a good way to start your day with coconut milk? I always set out a few when guests are over for brunch; it’s way easier than pancakes sometimes!
For Brunch:Arrange the cookies on a pretty platter with fresh berries and whipped cream. Serve with mimosas or iced tea. For a fancy brunch, lightly dust the cookie bites with powdered sugar.
As Dessert:What are some good after dinner desserts with chocolate sauce? If you want to get fancy, try dipping them in melted chocolate and sprinkling with toasted marshmallows. Coconut flakes. What My husband loves these after a heavy meal.
For Cozy Snacks: These cookies are the perfect accompaniment to a cozy night in. Pair them with a warm mug of hot chocolate or a comforting cup of chamomile tea. It’s the perfect snack to have during your favorite movie nights!
Top Tips for Perfecting Your Coconut Cream Cookie Bites
Okay, so I’ve made these Coconut Cream Cookie Bites *a lot*, and I’ve picked up a few tricks along the way. Here are my top tips for making them absolutely perfect:
Butter is Key: Make sure your butter is softened to room temperature before you start. This will ensure that it creams properly with the sugar, resulting in light and fluffy cookies. But don’t melt it! That’s a recipe for flat, greasy cookies.
Don’t Overmix: Overmixing the dough will develop the gluten in the flour, which can make the cookies tough. Mix the dry ingredients into the wet ingredients until just combined.
Chill the Dough: If you have time, chilling the dough for 30 minutes before baking can help prevent the cookies from spreading too much in the oven. This is especially helpful if you live in a warm climate. I usually skip this step, but if I’m looking for perfectly shaped cookies, I’ll pop the dough in the fridge.
Coconut Extract is Your Friend: Don’t skimp on the coconut extract in the filling! It really amplifies the coconut flavor. If you’re a big coconut fan, you can even add a little bit of coconut extract to the cookie dough.
Adjust the Filling: If you find the filling too sweet, you can add a pinch of salt or a squeeze of lemon juice to balance the flavors. If it’s too thick, add milk or cream, one tablespoon at a time, until you reach your desired consistency.
Baking Time: Keep a close eye on the cookies while they’re baking. They should be lightly golden brown around the edges, but still soft in the center. They’ll continue to set up as they cool. If you overbake them, they’ll be dry and crumbly.
Ingredient Swaps: Want to experiment? Try using brown butter in the cookie dough for a nuttier flavor. You could also add shredded coconut to the dough or the filling. Or, for a twist, try using lime extract instead of vanilla extract in the cookies. The possibilities are endless!
Storing and Reheating Tips
So, you’ve made a batch of these irresistible Coconut Cream Cookie Bites… now what? Here’s how to keep them fresh and delicious:
Room Temperature: These cookies can be stored at room temperature in an airtight container for up to 3 days. Just make sure to keep them away from direct sunlight or heat. I usually put a piece of parchment paper between layers to prevent them from sticking together.
Refrigerator Storage: For longer storage, you can keep them in the refrigerator for up to a week. Again, make sure they’re in an airtight container to prevent them from drying out. The filling will firm up a bit in the fridge, so you might want to let them sit at room temperature for a few minutes before serving.
Freezer Instructions: If you want to freeze these cookies, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. When you’re ready to eat them, let them thaw at room temperature for a few hours.
Glaze Timing Advice: While I don’t normally glaze these, if you choose to put a glaze on them, wait until after you thaw them (if frozen) or bring them to room temperature if refrigerated. Glaze on a cold cookie can sometimes crack.
Frequently Asked Questions
Final Thoughts
So, there you have it – my go-to recipe for Coconut Cream Cookie Bites! I truly believe that anyone can make these, and they’re always a guaranteed hit. The combination of the tender cookie and the creamy coconut filling is just irresistible. If you love these, you should also try my recipe for Cream Cheese Swirl Brownies; it is a perfect balance of chocolate and tanginess! Seriously, they are amazing. I can’t wait to hear how yours turn out! Leave a comment below and let me know what you think. Happy baking!
Coconut Cream Cookie Bites
Ingredients
Main Ingredients
- 1 cup shredded sweetened coconut Use good quality, sweetened coconut flakes.
- 0.5 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 0.5 cup all-purpose flour
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine shredded coconut, sweetened condensed milk, and vanilla extract. Mix well to combine.
- Gradually add the flour, mixing until just combined. Do not overmix.
- Roll the mixture into 1-inch balls and place them on the prepared baking sheet.
- Bake for 12-15 minutes, or until lightly golden brown.
- Let the cookies cool completely on the baking sheet before serving.
