Tropical-inspired coconut cookie cups filled with sliced bananas and finished with a swirled coconut buttercream frosting.
Hello friends—Kelly from Life Made Sweeter here. I’m excited to share a playful dessert: Banana Coconut Mini Cookie Cups. These little treats are as adorable as they are easy to make. The coconut cookie dough comes together quickly, and because the cookies are baked in a mini muffin tin, there’s no need to chill the dough or worry about spreading.
After baking the cookie cups, fill each with a little coconut buttercream, top with banana slices, then pipe a swirl of frosting on top. Finish with toasted shredded coconut and an extra banana slice for garnish. The combination of banana and coconut creates a bright, tropical flavor that’s perfect for warmer days.
These mini cookie cups are great for parties, potlucks, or a simple weekend baking project. The tropical flavors are light, fresh, and crowd-pleasing.
Banana Coconut Mini Cookie Cups
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Ingredients
- 1 ½ cups (180 g) all-purpose flour, (stir, spoon & level)
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup (113 g) unsalted butter, softened to room temperature
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) light brown sugar, gently packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ⅓ cup (40 g) shredded coconut
Coconut Buttercream Frosting
- 1 cup (226 g) unsalted butter, softened to room temperature
- 2 ½ cups (300 g) powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
Toppings
- 2 bananas, sliced into thin rounds or diced
- toasted coconut
Instructions
To Make the Cookie Cups:
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Preheat oven to 350°F (175°C). Spray a mini muffin pan with cooking spray and set aside.
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In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
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Using an electric mixer with the paddle attachment, cream together the butter and sugars until light and fluffy, about 3–5 minutes. Add the egg and vanilla, mixing until combined and scraping the bowl as needed.
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Slowly add the dry ingredients on low speed until incorporated. Fold in the shredded coconut.
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Roll dough into 1-inch balls (about a heaping tablespoon) and place into the prepared muffin tin, dividing evenly. Press an indentation in the center of each ball with your thumb or the back of a teaspoon. Bake 10–12 minutes, until edges are golden.
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Remove from oven and immediately press down the center of each cookie to form a cup. Allow to cool completely in the pan before removing.
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To make the frosting: In a stand mixer, whip the butter on medium speed until light and creamy, about 5 minutes, scraping the bowl once or twice. Reduce speed to low and gradually add powdered sugar.
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Increase speed to medium and add vanilla and coconut extracts. Mix an additional 2 minutes until light and fluffy, scraping the bowl as needed.
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To assemble: Fit a pastry bag with a star tip and fill with buttercream. Pipe about ¼ teaspoon into each cookie cup, add two banana slices, then pipe more frosting to create a swirl.
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Finish with toasted shredded coconut and extra banana slices as desired.
Notes
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You may also enjoy these other coconut desserts from Life Made Sweeter:
Toasted Coconut Peach Streusel Bars
Toasted Coconut Banana Bread Ice Cream Sandwiches