Coconut Key Lime Pie Cookie Cups

These Coconut Key Lime Pie Cookie Cups are the perfect blend of tart and sweet. A coconut infused cake mix cookie is topped with Lime Frosting!

Oh my goodness you guys. A travesty happened right when I was in the middle of making these cookies.

My oven broke. *gasp*

If you follow me on Facebook, Twitter, or Instagram, you probably already know this. In fact, you’re probably all, “quit whining already!”

But guys, it’s my OVEN.

I turned it on to preheat, walked away to make the dough, put them in the pans and went to put them in the oven. There was no heat – just lots and lots of gas. I immediately turned it off, of course. Tried again…no dice.

{The repairman just left an hour ago. He took apart the oven and “jiggled” the ignitor and got it working again – for now. He’s ordering a part to replace it, in case “jiggling” doesn’t solve the issue. In the last hour I have baked mini pies, a cake, and magic bars. I’m not going to stop…because I’m scared if I turn it off it won’t turn on again, ha.}

Anyway, back to these cookies. Thank goodness for my wonderful sister-in-law. She let me come over and hijack her oven on Saturday afternoon so I could bake these cookies for all of you. Because, well. They’re important and time-sensitive cookies.

Why? BECAUSE I NEEDED THEM.

To make these Coconut Key Lime Pie Cookie Cups, I mixed a coconut cream pudding mix into a box of French Vanilla Cake Mix to turn it into a coconut cookie. I also added some coconut extract (optional if you don’t have it, I got mine at Walmart, FYI) and shredded coconut for extra coconut oomph. The base isn’t overly sweet and pairs wonderfully with the sweet and tart Key Lime Pie frosting. The cookies are topped with some extra coconut and some graham cracker crumbs, to remind you of an actual Key Lime Pie.

These are really, really good. I ate 5. In one sitting. Then I froze the rest to get them out of my sight. Too bad I know where they’re hidden in the freezer…

Coconut Key Lime Pie Cookie Cups

3 from 1 vote

Coconut Key Lime Pie Cookie Cups - coconut cookie cups with lime frosting!

Total Time 1 hour hour

Yield 51 cookies

Serving Size 1 serving

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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

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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!)

Recipe Nutrition

Serving: 1serving | Calories: 123kcal

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

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