Christmas cookies with coconut and white chocolate can be made in various shapes and, when shaped like a tree or star, are perfect for Christmas. A simple shortcrust pastry with added grated coconut, decorated with white chocolate and almond flakes, makes these cookies so tasty and scenic. The dough is very easy to roll out and work with, making it perfect for making cookies together with the kids.
If cookies are a must-have for your Christmas, try these recipes too:
- Difficulty: Easy
- Rest time: 1 Hour
- Preparation time: 50 Minutes
- Portions: ca. 70 cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 1 1/8 cups butter
- 2/3 cup powdered sugar
- 2 1/2 cups flour
- 2 pinches salt
- 1 tbsp vanilla sugar
- 1 1/3 cups grated coconut
- 1 egg
- 7 oz white chocolate
- 2 tbsp grated coconut
- 3 tbsp flake almonds
Tools
- 1 Cookie Cutter Christmas Tree Cookie Cutter
Steps
To prepare the Christmas cookies with coconut and white chocolate, put the cubed butter, powdered sugar, vanilla sugar, grated coconut, flour, egg, and salt into the mixer. Turn on the mixer for a few seconds until you get a crumbly mixture. Transfer the mixture to a work surface and briefly knead to form a dough, shape into a block, and wrap it with plastic wrap. Let it rest in the fridge for about an hour.
After the resting time, line one or more baking sheets with parchment paper and preheat the oven to 350°F (static) if baking one sheet at a time, or 320°F (convection) if baking multiple sheets at once.
Take the dough from the fridge and cut about a quarter of it. Roll it out on a lightly floured surface to a thickness of about 1/8 inch. Cut out cookies with the chosen cookie cutter (I used a Christmas tree shape, but stars, hearts, etc., are also fine) and place them on the baking sheet lined with parchment paper. Bake at the indicated temperature for about 10 minutes, until they are lightly golden.
Take the cookies out of the oven, let them rest for 2 minutes on the sheet, then transfer them to a wire rack and let them cool completely. Proceed the same way with the remaining dough, reusing the dough scraps, of course.
When your cookies have cooled and are ready to be decorated, coarsely chop the white chocolate and melt it in a double boiler or microwave, being careful not to overheat it!
Toast the almond flakes in a pan without adding fat for a few minutes, stirring often as they burn easily. Then also toast the grated coconut in a pan, stirring often as it burns more easily than the almonds. Place both coconut and almonds in two separate bowls.
Decorate the surface of the cookies with the white chocolate and then immediately sprinkle them with the toasted coconut and almonds.
Allow to dry completely before transferring your Christmas cookies to an airtight container, where they can be stored for up to 3 weeks.
