We have a tradition in December at our house. We also have one in April and September, but I'll tell you about it when the time comes. Our December tradition is simple – we bake delicious, delicious coconut cookies. In this article you will find simple recipes for these Christmas cookies, including a gluten-free and lactose-free one for those who cannot tolerate it.
Coconut Cookies Recipe – A cross between coconut macaroons & shortbread cookies
Preparation: 30 Min.
In total: 1 hour
Ingredients for the coconut cookies:
- 1 package (400g) sweetened shredded coconut, that's 5 cups
- 200 g sugar (1 cup)
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 stick chilled unsalted butter (100g), cut into small pieces
- A big egg
- 1 teaspoon vanilla extract
- 200 g all-purpose flour (spooned and leveled)
Here's how to make these coconut cookies:
Step 1: Preheat the oven to 150 degrees C. Set aside 2 loosely packed cups of coconut on a plate. Place the remaining coconut in a food processor along with the sugar, salt and baking powder and process until finely ground. Add the butter and process until there are no lumps. Then add the egg and vanilla and process until smooth. Add the flour and process into a crumbly dough, scraping the bowl as necessary (do not over mix)
Step 2: Take a level tablespoon of the dough and form small balls. Then place them in the reserved coconut flakes and cover them with it.
Step 3: Spread the balls on the baking sheets about 5 cm apart. Bake for 23 to 25 minutes, until lightly golden brown. Allow the coconut balls to cool on the baking sheet for 1 to 2 minutes, then transfer to a wire rack to cool completely.
Tipp: If you use a food processor, making the dough is a breeze. To ensure the cookies have a light texture, do not overwork the dough. It should still be light, fluffy and crumbly when you start forming the balls.
Simple coconut macaroon recipe – gluten-free and lactose-free
These traditional German coconut cookies are made with just three ingredients, are gluten and lactose free and very easy to prepare.
Preparation time: 25 Min.
Baking time: 15 minutes
Total time: 40 minutes
Ingredients:
- 4 egg whites
- 1 cup white sugar
- 150 g (2 cups) unsweetened coconut flakes
preparation:
- Preheat the oven to 150 degrees C. Line 2 baking sheets with parchment paper.
- In a glass, metal or ceramic bowl, beat the egg whites until stiff peaks form. Gradually add the sugar, 1 tablespoon at a time, continuing to beat. Fold in the coconut flakes with a spatula.
- Use 2 teaspoons to place small balls of the coconut mixture 2 inches apart on the baking sheets.
- Bake the coconut balls in the preheated oven until lightly browned, 15 to 20 minutes, depending on the size of the cookies. Let the coconut cookies cool on the baking sheet for a few minutes, then carefully transfer them to a wire rack to cool completely.
Notice: Traditional German coconut cookies are baked on edible baking wafers, but you can also get coconut macaroons without wafers by placing them directly on parchment paper.
You can create delicious nut macaroon recipes for Christmasfind here!
Christmas cookies with coconut – macaroons with lemon curd
Ingredients for the coconut cookies:
- 200 g (3 cups) sweetened coconut flakes
- 160 ml coconut or almond milk
- 1 egg white
- 1/2 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
- 1 teaspoon lemon peel
- 1/8 teaspoon sea salt
Ingredients for the lemon curd:
- 5 tablespoons ghee, softened at room temperature
- ½ cup raw honey (100 ml)
- 2 Owner
- 2 egg yolks
- 160 ml cup fresh lemon juice
- 1 teaspoon grated lemon peel (optional)
Preparation of the lemon curd:
- Combine the honey and ghee in a large bowl and beat with a mixer for about 2 to 3 minutes.
- Add the 2 eggs and 2 egg yolks, one at a time while continuing to beat.
- Add the lemon juice and stir for another minute. At this point the mixture should look curdled (even though it isn't).
- Cook the lemon mixture in a saucepan over medium-low heat until smooth and creamy.
- Increase heat to medium and cook, stirring constantly, until mixture thickens, about 15 minutes.
- Taste the quark and stir in the lemon zest if you like it a little tangier.
- Place the curd in a bowl, cover the surface with cling film and place in the fridge until cold and thick.
Preparation of coconut macaroons with quark:
- Preheat your oven to 160 C.
- Combine all macaroon ingredients in a large bowl and mix well.
- Scoop out about 2 tablespoons of the dough and place it on a baking sheet.
- Shape the cookies into small bowls with a depression in the middle (this is where the quark will be added later).
- Place the cookies in the oven and bake for 15 to 20 minutes.
- Remove the cookies from the oven and let them rest for 5 minutes.
- Fill each coconut macaroon with lemon curd and serve.
