- cooking spray
- 1 (16.5 ounce) package refrigerated sugar cookie dough
- 1 tablespoon all-purpose flour, or as needed
- 3/4 cup unsalted butter, at room temperature
- 3 cups confectioners' sugar, sifted
- 3 tablespoons canned coconut milk, or more as needed
- 1 teaspoon coconut extract
- 1/4 cup colored sugar (optional)
- 1/4 cup candy sprinkles (optional)
- 1/4 cup shredded coconut (optional)
- Preheat oven to 350 degrees F (175 degrees C). Grease a mini muffin tin with cooking spray.
- Scoop up 2 teaspoons of cookie dough and roll into a ball. Place the ball in the prepared tin. Repeat with remaining cookie dough.
- Dip the bottom of a shot glass in flour and use to press each ball of dough into a cup shape; the top of each cup should be about 1/4 inch below the rim of the tin.
- Bake in the preheated oven until golden, about 10 minutes. Press again with the shot glass to reinforce the cup shape. Continue baking cookie cups until very lightly browned, about 1 minute more. Cool in the tin for 5 minutes. Transfer carefully to a wire rack to cool completely.
- Beat butter in a bowl with an electric mixer until fluffy. Beat in confectioners' sugar, 1 cup at a time, until well blended. Add coconut milk and coconut extract; beat at high speed until frosting is light and fluffy. Add 1 tablespoon coconut milk if frosting is too thick.
- Spoon or pipe frosting into each cookie cup. Decorate with colored sugar, candy sprinkles, and shredded coconut.