Adorable mini sugar cookie cups are filled with swirls of coconut buttercream frosting for easy, irresistible two-bite desserts. Customize them for any holiday or occasion by adding colorful sprinkles and candies. Perfect for showers, cookie swaps, and bake sales, too.

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Recipe Summary

prep:
20 mins
cook:
11 mins
additional:
5 mins
total:
36 mins
Servings:
24
Yield:
24 cookies
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a mini muffin tin with cooking spray.

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  • Scoop up 2 teaspoons of cookie dough and roll into a ball. Place the ball in the prepared tin. Repeat with remaining cookie dough.

  • Dip the bottom of a shot glass in flour and use to press each ball of dough into a cup shape; the top of each cup should be about 1/4 inch below the rim of the tin.

  • Bake in the preheated oven until golden, about 10 minutes. Press again with the shot glass to reinforce the cup shape. Continue baking cookie cups until very lightly browned, about 1 minute more. Cool in the tin for 5 minutes. Transfer carefully to a wire rack to cool completely.

  • Beat butter in a bowl with an electric mixer until fluffy. Beat in confectioners' sugar, 1 cup at a time, until well blended. Add coconut milk and coconut extract; beat at high speed until frosting is light and fluffy. Add 1 tablespoon coconut milk if frosting is too thick.

  • Spoon or pipe frosting into each cookie cup. Decorate with colored sugar, candy sprinkles, and shredded coconut.

Nutrition Facts

232 calories; protein 0.9g; carbohydrates 30.9g; fat 12.1g; cholesterol 17.4mg; sodium 71.5mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/03/2018
I used store bought cookie mix baked it by the tablespoon full in a mini muffin tin undercooked it ever so slightly & used the end of my French rolling pin to compress the center into a cup shape. Then I filled the cups with Swiss meringue buttercream flavored coconut and dipped them in toasted coconut flakes. Such a cute idea and a big hit both times I ve made them. Thank you for sharing! Read More

Most helpful critical review

Rating: 3 stars
04/18/2017
The idea is adorable, however the frosting is super sweet and with the sugar cookie cup makes it a little too much to handle. I changed up the way it was put together by filling the shallow cups with shredded coconut adding just a little frosting on top and drizzling melted chocolate over the top to keep everything together. Read More
(3)
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
04/18/2017
The idea is adorable, however the frosting is super sweet and with the sugar cookie cup makes it a little too much to handle. I changed up the way it was put together by filling the shallow cups with shredded coconut adding just a little frosting on top and drizzling melted chocolate over the top to keep everything together. Read More
(3)
Rating: 5 stars
06/03/2018
I used store bought cookie mix baked it by the tablespoon full in a mini muffin tin undercooked it ever so slightly & used the end of my French rolling pin to compress the center into a cup shape. Then I filled the cups with Swiss meringue buttercream flavored coconut and dipped them in toasted coconut flakes. Such a cute idea and a big hit both times I ve made them. Thank you for sharing! Read More
Rating: 5 stars
02/08/2021
I really liked this recipe. I also used refrigerated coconut cream instead of butter for a vegan alternative. Read More
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