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Coconut Cream Pie Cookies

Coconut Cream Pie Cookies
  • Prep 15 min
  • Total 40 min
  • Ingredients 5
  • Servings 10
Stuffed cookies are topped with fluffy meringue for a fun twist on coconut cream pie.
By Brooke McLay
Updated April 20, 2021


  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
  • 1/2 cup coconut curd (from 9.5-oz jar)
  • 1 egg white
  • 1 tablespoon granulated sugar
  • 1 tablespoon coarse white sparkling sugar


  • 1
    Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
  • 2
    Onto sheet of parchment paper, unroll 1 pie crust. Using 2- to 3-inch round cutter, cut pie crust into 10 rounds. Repeat with remaining pie crust.
  • 3
    To make each cookie, top half of rounds with about 2 teaspoons coconut curd. Top each with second crust round. With fork, firmly press edges to seal. Place on cookie sheet.
  • 4
    Bake 6 to 8 minutes or until set.
  • 5
    Meanwhile, in small bowl, beat egg white with electric mixer on high speed until fluffy. Gradually add granulated sugar, beating until a smooth meringue forms.
  • 6
    Remove partially baked pie cookies from oven. Spread small amount of meringue over top of each pie cookie. Sprinkle sparkling sugar over tops of cookies.
  • 7
    Bake 4 to 6 minutes longer or until edges are golden brown. Transfer pie cookies from cookie sheet to cooling rack. Cool 10 minutes before serving.

  • Swap the coconut curd with lemon curd for a nice flavor twist.
  • Use your favorite shaped cookie cutters for a fun twist on these pie cookies!

No nutrition information available for this recipe
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