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5 from 5 votes
Overhead photo of round baking rack with coconut thumbprint cookies and a bowl of cream cheese frosting with a spoon
Coconut Cream Pie Thumbprint Cookies
Prep Time
20 mins
Cook Time
18 mins
Chilling Time
1 hr
Total Time
1 hr 38 mins

These Coconut Cream Pie Thumbprint Cookies are crisp and buttery with tropical toasted coconut flavor! They're two treats in one!

Course: Dessert, Snack
Cuisine: American
Keyword: coconut, cookies, cream cheese frosting, thumbprint cookies
Servings: 30 cookies
Calories: 150 kcal
Author: MaryAnn Dwyer
Cookie Dough
  • 1 cup unsweetened shredded coconut
  • 1 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 1 tsp. vanilla extract
  • 1 tsp. coconut extract
  • 2 cups all-purpose flour
  • 1/4 tsp. kosher salt
  • 1 large egg, beaten with one tablespoon water for egg wash
Cream Cheese Frosting
  • 2 Tbsp. unsalted butter, softened
  • 2 oz. cream cheese, softened
  • 1/2 tsp. coconut extract
  • 2 cups confectioners' sugar, sifted
Cookie Dough
  1. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Spread coconut on sheet in even layer. Toast in oven until lightly browned, tossing as needed, about 3-5 minutes. Watch carefully so it doesn't burn. Remove from oven and set aside to cool.

  2. In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar at medium speed until combined. Add both extracts. In a medium bowl, sift together the flour and salt. Slowly add the flour mixture to the butter mixture and mix until combined. Cover the bowl and refrigerate for one hour.

  3. Heat oven to 350 degrees. Line a large baking sheet with parchment paper. Set aside.

  4. Shape the dough into 1 1/4-inch balls. Dip each ball in the egg wash and then roll in 3/4 cup of the toasted coconut. Place the balls 2 inches apart on the prepared sheet. Make an indentation in the center of each dough ball with your thumb. Bake for 14-18 minutes or until edges are lightly browned. Let the cookies stand on the tray for 2-3 minutes before remove to a wire rack to cool completely.

Cream Cheese Frosting
  1. In a medium bowl, beat the butter and cream cheese until light and fluffy, about 2 minutes. Add the coconut extract. Gradually add the sifted confectioners' sugar until well combined. Pipe some frosting into the center of each cooled thumbprint cookie. Sprinkle with extra toasted coconut. Store cookies in an airtight container in your refrigerator.

Recipe Notes

I use McCormick's coconut extract for this recipe. I can find it at my local Walmart.

The cookies can be stored in an airtight container in your fridge.

When you make your thumbprint in your dough ball the edges may crack a bit, but that's ok.

Wait for your cookies to totally cool before filling with the coconut cream cheese frosting.

Nutrition Facts
Coconut Cream Pie Thumbprint Cookies
Amount Per Serving
Calories 150 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Trans Fat 1g
Cholesterol 27mg9%
Sodium 26mg1%
Potassium 16mg0%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 12g13%
Protein 1g2%
Vitamin A 248IU5%
Calcium 6mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.