Go Back
–+ servings
coconut cookie cups with lime buttercream on parchment paper with words
Print Recipe
3 from 1 vote

Coconut Key Lime Pie Cookie Cups

Coconut Key Lime Pie Cookie Cups - coconut cookie cups with lime frosting!
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 51 cookies
Calories: 123kcal
Author: Dorothy Kern
Cost: 7

Ingredients

  • 1 box French Vanilla Cake Mix or just yellow if you can't find the French Vanilla
  • 1-3.4 ounce box coconut cream pudding mix
  • 2 eggs
  • 1 stick butter softened
  • 1/2 teaspoon coconut extract optional
  • 3/4 cup shredded sweetened coconut
  • 1 or 2 cans vanilla frosting
  • 1 or 2 packets Lime Jell-O
  • Toasted Coconut and graham cracker crumbs for garnish optional

Instructions

  • Preheat oven to 350°. Spray a mini whoopie pie tin and/or mini muffin tins with cooking spray. (Makes about 50 cookie cups.)
  • Mix cake mix, pudding mix (dry), eggs, and butter on low speed using an electric mixer. Beat until batter comes together, scraping the sides of the bowl as needed. Stir in coconut extract (optional) and coconut.
  • Scoop tablespoon sized balls into prepared pans. Press to fit. Bake 7-8 minutes, rotating pans halfway through baking. Cool completely before removing from pans and frosting.
  • Stir one packet Lime Jell-O into one can of frosting. You can simply spread the frosting on the cookies with a knife, and top with toasted coconut and a sprinkle of graham cracker crumbs. Or, use a pastry bag fitted with a 1M tip to pipe the frosting onto the cookies. If you are piping the frosting, you may need a second can of frosting. (I like to add lots of frosting!)

Nutrition

Serving: 1serving | Calories: 123kcal