Coconut Cream Wafer Cookies are delicate, melt-in-your-mouth homemade sandwich cookies filled with sweet coconut buttercream. These easy cream wafer cookies have a thin, buttery texture and a pretty colorful filling that’s perfect for Easter, Christmas, holidays, cookie trays, and special occasions.
Coconut Cream Wafer Cookies are one of those little homemade cookies that look fancy but start with surprisingly simple ingredients. Two thin, buttery wafer cookies get sandwiched around a sweet coconut buttercream filling for a delicate little dessert that practically melts in your mouth. SO good!
Can we talk about how cute these cookies are? Tint the coconut cream filling pink or another pastel color, and these sandwich cookies are perfect for Easter. Change the frosting color, and they can easily go from a spring dessert to Christmas cookies, holiday cookies, bridal shower treats, or even a pretty homemade gift.
The wafer cookie itself is quite simple. You only need premium salted butter, heavy whipping cream, all-purpose flour, and a little granulated sugar for the top. No eggs. No baking powder. No baking soda.
The coconut filling is just as simple, with butter, powdered sugar, vanilla or coconut extract, and shredded sweetened coconut.
Since there aren’t a lot of ingredients hiding behind each other, quality matters here, especially the butter. Use a good premium butter and make sure it’s completely softened before getting started.
These Coconut Cream Wafer Cookies do require a little patience. The dough needs to chill, then you’ll roll it thin, cut the cookies, bake them, cool them, make the coconut cream filling, and carefully assemble the cookie sandwiches.
What I Love About This Recipe
- They have an incredible melt-in-your-mouth texture. These homemade wafer cookies are thin, tender, buttery, and delicate rather than thick or chewy. Heavy whipping cream helps create that distinctive cream wafer texture, while premium butter adds plenty of rich flavor. Sandwich two together with coconut buttercream and you get a beautiful combination of tender cookie and creamy filling.
- The ingredient list is surprisingly simple. The wafer cookies themselves require only butter, heavy whipping cream, flour, and granulated sugar. The homemade coconut cream filling is made with another short list of everyday baking ingredients. You don’t need a long list of specialty ingredients to make a dessert that looks like it came from a bakery.
- They’re easy to customize for holidays. A little food dye can transform the coconut filling into pink, yellow, blue, green, or just about any color you want. Pastels are especially pretty for Easter, while red and green would turn these into fun Christmas cookies. You can even divide the frosting and make several colors from one batch for a colorful holiday cookie platter.
- There are lots of flavor possibilities. Vanilla or coconut extract work, but you can experiment with other flavorings such as almond, lemon, or strawberry. Chocolate is another fun direction if you want to decorate or drizzle the finished cookies. That means one simple cream wafer cookie recipe can inspire lots of different sandwich cookie variations.
- They feel extra special. These aren’t your everyday drop cookies. The thin homemade wafers, sweet coconut filling, sugar-dusted tops, and pretty colors make them a beautiful dessert for parties, showers, holidays, and gifts. They’re definitely a little labor of love, but that’s part of what makes them special.
What Are Cream Wafer Cookies?
Cream wafer cookies are thin, delicate cookies made with a rich dough that includes butter and heavy cream. Unlike many traditional homemade cookies, this recipe doesn’t use eggs, baking powder, or baking soda.
The chilled dough gets rolled thin, cut into small circles, sprinkled with sugar, pricked with a fork, and baked just until set. You DON’T want these cookies deeply browned. Once cooled, two wafers are sandwiched together with buttercream.
This version takes the classic cream wafer cookie in a tropical direction with a homemade coconut buttercream filling. The result is part delicate wafer cookie, part buttercream sandwich cookie, and ALL kinds of delicious.
Equipment You May Need
- Electric Mixer – Helps evenly mix both the cookie dough and the frosting.
- Rolling Pin – Used to roll the dough to an even thickness for uniform cookies.
- Round Cookie Cutter – A 1½-inch cutter works best for these delicate wafer cookies.
- Baking Sheets – For baking the cookies evenly without overcrowding.
- Parchment Paper or Silicone Baking Mats – Prevent sticking and make cleanup easier.
- Wire Cooling Racks – The cookies need to cool completely before you add the coconut buttercream filling.
- Mixing Bowls – A medium bowl works well for the cookie dough, while a larger bowl gives you room to prepare the frosting.
- Plastic Wrap – You’ll need it to tightly wrap the dough before chilling.
- Fork – Used to prick the tops of the cookies before baking, giving these cream wafers their classic appearance.
Coconut Cream Wafer Cookies Ingredients
For the Cookies
- Premium Salted Butter – Butter is a STAR ingredient in these simple wafer cookies, so use a good-quality butter for the best flavor. Make sure it’s completely softened to room temperature before mixing.
- Heavy Whipping Cream – Combines with the butter and flour to create the tender, delicate cream wafer dough.
- All-Purpose Flour – Provides structure for the cookies. You’ll also need a little additional flour for rolling out the chilled dough.
- Granulated Sugar – A light sprinkle goes over the cookies before baking for a little sweetness and texture.
For the Coconut Cream Filling
- Premium Salted Butter – Creates the rich, creamy base of the homemade buttercream. This butter should also be completely softened to room temperature.
- Powdered Sugar – Sweetens and thickens the buttercream while keeping the filling smooth.
- Vanilla or Coconut Extract – Either works. Choose vanilla for a more traditional buttercream flavor or coconut extract to emphasize the coconut.
- Shredded Sweetened Coconut – Adds plenty of coconut flavor and texture to the filling.
- Food Dye – Optional, but a fun way to customize the sandwich cookies for Easter, Christmas, holidays, or other celebrations.
How to Make Coconut Cream Wafer Cookies
Step One: Make and Chill the Cookie Dough
Mix flour, 1 cup butter, and whipping cream together in a medium bowl with a spoon or electric mixer until just combined. Place the dough on a large piece of plastic wrap, flatten the dough, and wrap with additional plastic wrap until well covered. Refrigerate about 1 hour or until chilled and firm.
Step Two: Roll and Cut the Wafer Cookies
Preheat oven to 375 degrees F. Roll half of the dough, keeping the other half refrigerated, on a lightly floured surface until about 1/8 to 1/4-inch thick. Cut with a 1 1/2-inch round cookie cutter and place on baking sheets lined with parchment paper or silicone mats. Lightly sprinkle a little granulated sugar over each cookie, then prick each cookie about four times with a fork.
Step Three: Bake and Cool
Bake the cookies for about 7-9 minutes or until set and slightly puffy but before they brown. Cool completely on wire racks, then repeat the process with the remaining dough.
Step Four: Make the Coconut Cream Filling
Meanwhile, mix the remaining 1 cup butter, powdered sugar, and extract with a spoon or electric mixer until well combined. Mix in the shredded coconut and dye the frosting as desired.
Step Five: Assemble the Sandwich Cookies
Very gently frost the bottoms of half of the cookies, then top each with another cookie. Keep the fork pricks and sugared sides facing outward.
(Full printable recipe card with full details is at bottom of post.)
Coconut Cream Wafer Cookie Flavor Variations
There are lots of ways to play around with the flavor of these cookies…
Almond Cream Wafer Cookies: Try almond extract in the buttercream for a sweet almond flavor. Almond extract can be strong, so adjust carefully to your taste.
Lemon Cream Wafer Cookies: Lemon extract can give the creamy filling a bright citrus flavor. A little finely grated lemon zest could also inspire a fresh variation.
Strawberry Cream Wafer Cookies: Try strawberry flavoring and tint the filling pink for a pretty strawberry-inspired sandwich cookie.
Vanilla Cream Wafer Cookies: Stick with vanilla extract for a simple classic flavor that lets the buttery wafer cookies shine.
Chocolate Coconut Wafer Cookies: Keep the coconut filling and drizzle the assembled cookies with melted chocolate once they’re completely cool.
Chocolate Chip Coconut Filling: Very finely chopped chocolate or mini chocolate chips could inspire a chocolate-coconut variation, although large chocolate chips would make these delicate sandwich cookies difficult to assemble.
These variations have not been tested, so make changes carefully.
Serving Suggestions
- Easter Dessert: Use pastel frosting colors and arrange the cookies on a pretty Easter dessert platter.
- Christmas Cookie Tray: Tint the coconut buttercream red and green or leave some white for an elegant Christmas cookie.
- Holiday Cookie Exchange: Their small size and unusual texture help these homemade sandwich cookies stand out from standard chocolate chip and sugar cookies.
- Afternoon Tea: Serve the delicate wafer cookies with coffee or tea for a simple but elegant dessert. Or pair with coffee or hot chocolate.
- Dessert Platter: Pair them with chocolate, lemon, strawberry, vanilla, or almond-flavored desserts for variety.
- Bridal or Baby Shower: Customize the buttercream colors to match the party.
- Homemade Gifts: Carefully package the cookies in a sturdy gift box, keeping in mind that they’re fragile.
- Spring Parties: Pink or pastel coconut cream wafer cookies make an especially pretty spring dessert.
Quick Tips for Best Results
- Use premium butter. With such a short ingredient list, the butter flavor really comes through.
- Soften the butter completely. Room-temperature butter is important for both the wafer dough and buttercream filling.
- Don’t melt the butter. Soft is what you want, not liquid.
- Don’t overmix the dough. Mix just until the ingredients are combined.
- Chill the dough for about one hour. It should be chilled and firm before rolling.
- Work with half the dough at a time. Keep the other half refrigerated so it stays firm.
- Flour the work surface lightly. Use enough flour to prevent sticking without working lots of extra flour into the dough.
- Roll evenly. Aim for about 1/8 to 1/4-inch thick throughout.
- Use the same cookie cutter. Uniform wafers are much easier to match into sandwich cookies.
- Don’t forget the sugar. Lightly sprinkle granulated sugar over each wafer before baking.
- Prick each cookie with a fork. About four times per cookie is enough.
- Don’t brown the cookies. They should be set and slightly puffy but still pale.
- Cool completely before filling. Warm cookies can melt the buttercream.
- Handle them gently. These homemade wafer cookies are VERY delicate.
- Frost the bottoms. Sandwich the cookies so the fork-pricked, sugared sides face outward.
- Customize the flavor carefully. Use your favorite flavoring in place of vanilla or coconut extract.
Coconut Cream Wafer Cookies FAQ
How should I store Coconut Cream Wafer Cookies?
Store the assembled cookies in an airtight container in the refrigerator for up to 3 days. They’re delicate, so arrange them carefully rather than packing them tightly into the container. Letting them sit out briefly before serving can take some of the chill off the buttercream.
Can I freeze Coconut Cream Wafer Cookies?
Yes. Freeze the assembled cookies in a single layer until firm, then carefully transfer them to a freezer-safe container. They can be frozen for up to 1 month. Use parchment between layers to help protect the delicate sandwich cookies.
How long will Coconut Cream Wafer Cookies last?
For the best texture and flavor, store the finished cookies in the refrigerator and enjoy them within about 3 days. The unfilled wafer cookies can also be prepared ahead and filled closer to when you plan to serve them.
Substitutions?
Instead of vanilla or coconut extract, you can use your favorite flavoring. Almond, lemon, or strawberry are fun possibilities. Keep in mind that different extracts and flavorings vary considerably in strength, so adjust accordingly.
Can I use low-fat ingredients?
I wouldn’t recommend low-fat butter or cream in this particular recipe. Butter and heavy whipping cream play important roles in the texture and flavor of the thin wafer cookies. Changing them could produce very different results.
What else can I add to this recipe?
I wouldn’t recommend low-fat butter or cream in this particular recipe. Butter and heavy whipping cream play important roles in the texture and flavor of the thin wafer cookies. Changing them could produce very different results.
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – This would be a tough one to make vegan, since butter is the star of these cookies.
Vegetarian – It’s vegetarian. Be sure to check individual brands/products just to be sure.
Low-Carb – You can try a sugar substitute, but I’m not sure how it will work in these particular cookies.
Gluten-Free -You can try a 1:1 gluten-free baking substitute for the flour.
Other Recipes You May Enjoy
- Coconut Macaroons – Another easy homemade coconut cookie for coconut lovers.
- Cannoli Cookies – Fun homemade cookies inspired by the classic Italian dessert.
- Mini Chocolate Peppermint Cookies – A festive chocolate cookie that’s perfect for Christmas and holiday cookie trays.
- Brownie Cookies – Rich chocolate cookies with plenty of brownie-style flavor.
- Chunky Chocolate Peanut Butter Cookies – Loaded cookies for anyone who loves chocolate and peanut butter.
Hope you enjoy these Coconut Cream Wafer Cookies!
Coconut Cream Wafer Cookie
Ingredients
Cookie:
- 8 ounces premium salted butter softened
- 1/3 cup heavy whipping cream
- 2 cups all-purpose flour (+ more for rolling out dough)
- Granulated Sugar
Frosting:
- 8 ounces premium salted butter
- 1 1/2 cups powdered sugar
- 1 teaspoon of vanilla or coconut extract
- 2 cups shredded sweetened coconut
- Food dye (optional)
Instructions
- Mix flour, 1 cup butter, and whipping cream together in a medium bowl with a spoon or electric mixer until just combined. Place dough on large piece of plastic wrap, flatten dough, and wrap with additional plastic wrap until well covered. Refrigerate about 1 hour or until chilled and firm.
- Preheat oven to 375 degrees F. Roll half of dough (refrigerate other half) on a lightly floured surface until about 1/8 to 1/4-inch thick. Cut dough with a 1 1/2-inch round cookie cutter. Place cookies on baking sheets lined with parchment paper or silicone mats. Lightly sprinkle a little granulated sugar on top of each cookie then prick each cookie about 4 times with a fork.
- Bake cookies about 7-9 minutes or until set and slightly puffy and before browned. Cool cookies completely on wire racks. Repeat process with remaining leftover dough.
- Meanwhile, prepare frosting by mixing together remaining 1 cup butter, powdered sugar, and extract with spoon or electric mixer until well combined. Mix in coconut. Dye frosting as desired.
- Very gently frost bottoms of half of cookies, then top with another cookie (fork pricks and sugar should be on outside of cookie sandwiches).
Notes
- Be sure your butter is completely softened to room temperature before making both the cookies and frosting.
- The cookies are very fragile, so be careful when frosting to prevent breaking.
- Instead of vanilla or coconut extract, use your favorite flavoring.
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
About Lisa Huff
Lisa Huff is a Cookbook Author, Freelance Recipe Developer, Food Photographer, Blogger/Writer, and award-winning home chef. She loves creating unique recipes from healthy to decadent including cocktails, appetizers, main dishes, dessert recipes and more and has appeared on various shows, publications, and websites.
These look delicious and I love the Spring colors. These would be perfect for an Easter spread. Yummy! Thanks for sharing! Luci’s Morsels | fashion. food. frivolity.
These look perfect for Easter and great for kids!
what great cookies for Easter, they sound delicious
One of my family’s favorite pies is Coconut Cream but I’ve never thought of making it into cookies…such an amazing idea! Genius!
These cookies look amazing. I can only imagine that buttery deliciousness! How yummy!