Coconut Hand Pies

For these decadent hand pies, we encase a creamy coconut filling with flaky pastry dough and finish it off with a drizzle of melted chocolate. Find more hand pies in our Artisan Pies & Tarts Special Issue, here

5.0 from 1 reviews
Coconut Hand Pies
Makes about 20
  • 2½ cups (313 grams) all-purpose flour
  • 2 teaspoons (6 grams) kosher salt
  • 1 teaspoon (4 grams) granulated sugar
  • 1 cup (227 grams) cold unsalted butter, cubed
  • 4 to 8 tablespoons (60 to 120 grams) ice water
  • Coconut Filling (recipe follows)
  • 1 large egg (50 grams), lightly beaten
  • ½ cup (85 grams) 60% cacao semisweet chocolate morsels
  • Garnish: toasted coconut
  1. In the work bowl of a food processor, place flour, salt, and sugar; pulse until combined. Add cold butter, and pulse until mixture is crumbly. With processor running, add ice water, 1 tablespoon (15 grams) at a time, pulsing just until dough comes together. Turn out dough onto a lightly floured surface. Divide dough in half, and shape each half into a disk. Wrap in plastic wrap, and refrigerate for at least 2 hours.
  2. Preheat oven to 375°F (190°C). Line large baking sheets with parchment paper.
  3. On a lightly floured surface, roll dough to ⅛-inch thickness. Using a 4-inch round cutter, cut dough, rerolling scraps as necessary. Spoon about 1 tablespoon Coconut Filling onto bottom half of each round. Brush edges of dough with egg. Fold dough over filling, and press edges with a fork to seal. Transfer to prepared pans. Cut vents in top of dough to release steam; brush tops with egg.
  4. Bake until golden brown, 22 to 25 minutes. Let cool completely.
  5. In a small microwave-safe bowl, microwave chocolate in 30-second intervals, stirring between each, until smooth (about 1½ minutes total). Using the back of a spoon, drizzle chocolate over cooled pies. Garnish with coconut, if desired.

5.0 from 1 reviews
Coconut Filling
Makes about 1½ cups
  • 1 cup (240 grams) whole milk
  • 1 teaspoon (4 grams) vanilla extract
  • ½ teaspoon (2 grams) coconut extract
  • 2 large egg yolks (37 grams)
  • ¼ cup (50 grams) granulated sugar
  • 2 tablespoons (16 grams) cornstarch
  • ¼ teaspoon kosher salt
  • ½ cup (25 grams) sweetened flaked coconut
  • 2 tablespoons (28 grams) unsalted butter
  1. In a large saucepan, heat milk, and extracts over medium-high heat, whisking constantly, until mixture begins to boil. Remove from heat.
  2. In a medium bowl, whisk together egg yolks, sugar, cornstarch, and salt. Gradually add ½ cup hot milk mixture to egg mixture, whisking constantly. Add egg mixture to remaining hot milk mixture in saucepan, whisking to combine. Cook, stirring constantly, until thickened, 5 to 7 minutes. Remove from heat; stir in coconut and butter until butter is melted. Pour into a bowl; cover with plastic wrap, pressing wrap directly onto surface of custard to prevent a film from forming. Refrigerate for at least 1 hour before using.



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  1. Made these tonight & they are DIVINE!! The recipe made more than 20, which was great. I doubled the filling recipe and served the pies with a little side of extra filling to dip them in. The crust and the filling are so good and the chocolate drizzle and toasted coconut on top are perfection. I’ll make these again soon!


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