Coconut Cream Pie Cookies

  • Prep 15 min
  • Total 40 min
  • Ingredients 5
  • Servings 10


box Pillsbury™ refrigerated pie crusts (2 crusts)
cup coconut curd (from 9.5-oz jar)
egg white
tablespoon granulated sugar
tablespoon coarse white sparkling sugar


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  • 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.
  • 7
    Bake 4 to 6 minutes longer or until edges are golden brown. Transfer pie cookies from cookie sheet to cooling rack. Cool slightly, about 10 minutes, before serving.



Expert Tips

Try making these pie cookies with lemon pie filling rather than the coconut curd for a nice flavor twist.

Use a heart-shaped cookie cutter to lend some style to your pie cookies!

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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