For an extra layer of flavor, toast the shredded coconut lightly before using it as a garnish. If you don't have coconut extract, a splash of vanilla extract works well too. The cookie cups can be made a day ahead and stored in an airtight container. Frost just before serving for the best texture.
Sugar Cookie Cups with Coconut Buttercream Frosting
-
PREP TIME20 mins
-
COOK TIME11 mins
-
TOTAL TIME36 mins
-
SERVING24 People
-
VIEWS13
These delightful miniature sugar cookie cups, crowned with ethereal swirls of coconut buttercream, offer an effortless and utterly irresistible two-bite indulgence. Their charm lies in their adaptability; tailor them to any festive occasion with a vibrant array of sprinkles and candies. Truly, they are the quintessential treat for showers, cookie swaps, and bake sales alike.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate31 g
-
Cholesterol17 mg
-
Fiber0 g
-
Protein1 g
-
Saturated Fat6 g
-
Sodium72 mg
-
Sugar24 g
-
Fat12 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
0 mins
Preheat oven to 350 degrees F (175 degrees C). Grease a mini muffin tin with cooking spray.
02
Step
0 mins
Scoop up 2 teaspoons of cookie dough and roll into a ball. Place the ball in the prepared tin. Repeat with remaining cookie dough.
03
Step
0 mins
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.
04
Step
16 mins
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.
05
Step
0 mins
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.
06
Step
0 mins
Spoon or pipe frosting into each cookie cup. Decorate with colored sugar, candy sprinkles, and shredded coconut.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Evalyn Thiel
Jun 30, 2025My frosting was a little too thick at first, but adding the extra coconut milk fixed it perfectly. Thanks for the tip!
Allene Gutkowski
Jun 29, 2025A great recipe. I will definitely make it again.
Yadira Damore
Jun 23, 2025I made these for a cookie swap, and they were the first to disappear! The recipe was easy to follow.
Marta Thompson
Jun 12, 2025These were a huge hit at my daughter's birthday party! Everyone loved the coconut buttercream.
Amanda Doyle
Jun 11, 2025I tried toasting the coconut as suggested, and it added a wonderful depth of flavor. Highly recommend!
Mallory Kemmer
Jun 4, 2025These are so cute and festive! I made them for Christmas and used red and green sprinkles.