These Coconut Cream Wafer Cookies are delicate, melt-in-your-mouth sandwich cookies filled with a smooth coconut buttercream frosting. Made with premium butter and simple ingredients, these homemade cream wafer cookies are perfect for Easter, holidays, and special occasions.
Coconut Cream Wafer Cookies are one of those desserts that feel extra special the moment you bite into them. They’re light, tender, and literally melt in your mouth, with a creamy coconut buttercream tucked between two delicate wafer cookies.
With Easter right around the corner, these pastel-filled cookie sandwiches are such a fun and festive dessert. They instantly brighten up any dessert table and look like something straight from a fancy bakery, even though they’re made right at home.
One thing to know before getting started: butter quality matters here. These cookies rely heavily on premium butter for their texture and flavor, so this is not the recipe to substitute margarine or shortcuts. The payoff is worth it, though. The result is a buttery, tender cookie that’s soft without being crumbly and rich without being heavy.
They do take a little time and patience, but they’re truly a labor of love. Once you see how beautiful and delicious they turn out, you’ll understand why these Coconut Cream Wafer Cookies are such a classic.
What I Love About This Recipe
- These cookies have the most delicate, melt-in-your-mouth texture that feels bakery-quality every single time.
- The coconut buttercream filling adds just the right amount of sweetness and flavor without overpowering the cookie.
- They’re perfect for holidays like Easter, but easy to customize with different colors or flavors for any occasion.
- The dough and frosting can both be made ahead, which makes planning and timing much easier.
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.
Ingredients
- Premium Salted Butter – Provides the rich flavor and delicate texture these cookies are known for.
- Heavy Whipping Cream – Adds tenderness and helps create the soft wafer-style dough.
- All-Purpose Flour – Forms the structure of the cookie dough.
- Granulated Sugar – Lightly sweetens the cookies and adds texture on top.
- Powdered Sugar – Creates a smooth, creamy buttercream frosting.
- Vanilla or Coconut Extract – Adds flavor to the coconut buttercream.
- Sweetened Shredded Coconut – Gives the frosting texture and coconut flavor.
- Food Dye (Optional) – Perfect for adding festive color to the frosting.
How to Make Coconut Cream Wafer Cookies
Step One: Make the Cookie Dough
In a medium mixing bowl, combine the flour, softened butter, and heavy whipping cream. Mix with a spoon or electric mixer just until combined and a soft dough forms.
Step Two: Chill the Dough
Place the dough onto a large piece of plastic wrap, flatten it slightly, and wrap tightly. Refrigerate for about one hour, or until the dough is chilled and firm.
Step Three: Roll and Cut the Cookies
Preheat the oven to 375°F. Roll out half of the dough on a lightly floured surface to about 1/8 to 1/4-inch thick, keeping the remaining dough refrigerated. Cut with a 1½-inch round cookie cutter and place cookies onto lined baking sheets. Lightly sprinkle with granulated sugar and prick each cookie about four times with a fork.
Step Four: Bake the Cookies
Bake for 7–9 minutes, just until the cookies are set and slightly puffy but not browned. Cool completely on wire racks, then repeat with remaining dough.
Step Five: Prepare the Coconut Buttercream
In a large bowl, mix the remaining softened butter, powdered sugar, and extract until smooth. Stir in the shredded coconut and tint the frosting with food dye if desired.
Step Six: Assemble the Cookie Sandwiches
Gently frost the bottoms of half of the cookies, then top with the remaining cookies so the fork-pricked sides face outward.
(Full printable recipe card with full details is at bottom of post.)
Serving Suggestions
- Serve these cookies on a dessert platter with other pastel-colored treats for Easter.
- Pair with coffee, tea, or hot chocolate for a simple but elegant dessert.
- Package them in gift boxes or cellophane bags for edible holiday gifts.
Quick Tips for Best Results
- Use high-quality butter for the best flavor and texture.
- Keep the dough chilled to prevent spreading while baking.
- Handle the cookies gently during frosting since they are delicate.
- Roll the dough evenly so the cookies bake at the same rate.
Coconut Cream Wafer Cookies FAQ
How should I store Coconut Cream Wafer Cookies?
Store the cookies in an airtight container in the refrigerator for up to 3 days.
Can I freeze Coconut Cream Wafer Cookies?
Yes. Freeze the assembled cookies in a single layer, then transfer to a freezer-safe container for up to 1 month.
How long will Coconut Cream Wafer Cookies last?
They will stay fresh for about 3 days when properly stored in the refrigerator.
Substitutions?
You can use almond or lemon extract instead of vanilla or coconut extract. Finely chopped nuts or chocolate chips can replace the coconut.
Can I use low-fat ingredients?
Low-fat butter or cream is not recommended, as it will affect the texture and flavor of the cookies.
What else can I add to this recipe?
Try adding citrus zest, finely chopped nuts, or different flavored extracts to customize the cookies.
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.
Hope you enjoy these Coconut Cream Wafer Cookies! You may also like these Cannoli 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!