Christmas Baking
Coconut Christmas Cookies: Buttery Stars Mixed in 10 Minutes and Beginner-Friendly All the Way
Quick coconut star cookies with a 10-minute dough: tender, buttery and ready after a short chill and 10–12 minutes in the oven.
NutritionApproximate, per serving
Instructions
In a large bowl, combine the softened butter, whole egg, vanilla and sifted powdered sugar.
Whisk or beat briefly with a mixer into a smooth cream.
Add the shredded coconut and mix.
In a separate bowl, stir the flour with the baking powder. Add this mixture to the coconut mixture.
Quickly work it by hand into a compact, slightly sticky dough.
Wrap the dough in plastic wrap and chill it in the fridge for at least 30 minutes to firm up. It will be easier to work with.
Heat the oven to 340°F (170°C). Line a baking sheet with parchment paper.
Roll the chilled dough out on a floured surface to a thickness of about 3/16 inch (4–5 mm).
Cut out stars or other holiday shapes.
Place the cookies on the prepared baking sheet with small gaps between them.
Bake in the preheated oven for 10–12 minutes.
Watch them closely! Coconut dough browns quickly. As soon as the edges start to turn lightly golden, they are done. They should stay pale.
After baking, let the cookies cool on the baking sheet.
Dust them generously with powdered sugar before serving.
- Watch the baking: Bake just 10–12 minutes; longer and the coconut turns bitter and the cookies dry.
- Chill the dough: At least 30 minutes, so it rolls and cuts out easily. The dough keeps 2–3 days in the fridge.
- Sandwich cookies: Join two stars with red currant or raspberry jam.
- Chocolate tips: Dip cooled stars halfway into melted chocolate.
- Storage: Airtight tin, up to two weeks.