Gluten-Free Coconut Key Lime Pie Cookie Cups
Bite-sized cookie cups that capture the tropical essence of key lime pie in an easy-to-make dessert. Built on a tender coconut-vanilla cake base made from boxed mix, each cup gets crowned with tangy lime-infused frosting and finished with toasted coconut and graham cracker crumbs. Perfect for summer parties, potlucks, or when you want the flavors of key lime pie without the fuss of making an actual pie. The mini format makes them ideal for buffets and casual entertaining.
Ingredients
- 1 box French Vanilla Cake Mixyellow cake mix1:1dietary
works but less vanilla flavor
- 1 3.4 ounce box coconut cream pudding mix, dryvanilla pudding mix1:1flavordairy-free
reduces coconut flavor
- 2 eggs
- 1 stick butter, softened
- ½ teaspoon coconut extract(optional)
- ¾ cup shredded sweetened coconut
- 3 cans vanilla frosting
- 3 packets Lime Jell-Olemon Jell-O1:1flavor
different citrus profile
- toasted coconut(optional)
- graham cracker crumbs, for garnish(optional)
Instructions
- 1
Preheat oven to 350 degrees and spray mini whoopie pie tin and mini muffin tins with cooking spray
- 2
Mix cake mix, pudding mix, eggs, and butter on low speed using electric mixer until batter comes together, scraping bowl sides as needed
- 3
Stir in coconut extract and coconut
- 4
Scoop tablespoon sized balls into prepared pans and press to fit
- 5
Bake 7-8 minutes, rotating pans halfway through baking
- 6
Cool completely before removing from pans
- 7
Stir one packet Lime Jell-O into one can of frosting
- 8
Spread frosting on cookies with knife or pipe using pastry bag fitted with 1M tip
- 9
Top with toasted coconut and sprinkle of graham cracker crumbs
Tips
Press cookie dough firmly into molds to create defined cup shapes that hold frosting better
Cool completely before frosting to prevent melting - rushing this step will cause messy results
Use a second can of frosting if piping decoratively, as piped frosting uses more volume than spreading
Good to Know
covered at room temperature up to 3 days
can bake cookie bases 1 day ahead, frost before serving
at room temperature
Common Mistakes
cool completely before frosting to avoid melting
press dough firmly into molds to avoid flat cookies
rotate pans halfway through baking for even browning
Substitutions
Dairy-Free Swaps
reduces coconut flavor
General Alternatives
works but less vanilla flavor
different citrus profile
FAQ
Can I make these without coconut extract?
Yes, the extract is optional. The coconut flavor will be milder but still present from the shredded coconut and pudding mix.
What if I don't have mini muffin tins?
You can use regular muffin tins but increase baking time to 10-12 minutes and adjust portion sizes accordingly.
How long will these keep fresh?
Store covered at room temperature for up to 3 days. The frosting may soften slightly over time but they remain delicious.