COCONUT BUTTER COOKIES

Baking cookies for Christmas is a German affair. A tradition passed on from generations to the next, baking a wide assortment of delectable cookies is each family’s pride. Recipes are shared and passed on from generations to the next.

With no German ancestry myself except for my husband’s family, I was fascinated by my mother-in-law’s recipe notebook. Recipes upon recipes of cookies neatly written with her old German handwriting would be awaiting her in the Advent time.  

Advent time traditions in Germany

The Advent time starts four weeks before Christmas Eve on the closest Sunday to the End of November. It is a four-week joyful season of preparation for the birth of Jesus. And that is when the baking begins in German homes, the Advent wreath with four candles is decorated and the Advent calendar of 24 days is filled with sweets.

Recipe sharing

And this is also the time of recipe sharing. Although there are so many new recipes in books and online, I still enjoy the old recipes I got from friends and neighbours. The procedure of sharing recipes is simple. You are invited for coffee during the Advent season at someone’s home, and you are offered a Christmas platter full of cookies to try. You pick your favourites and ask for the recipe!

These crumbly, buttery cookies are one of them. So, don’t miss trying these flaky and scrumptious cookies soon. You will love them! And the recipe is so easy that you will be always making them for Christmas. They also keep well for weeks without losing their crunchiness and taste.

Here’s a reel for method

Dina Kohl

Coconut Butter Cookies

Flaky coconut butter cookies, a melt in the mouth affair

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Prep Time 45 minutes mins

Cook Time 20 minutes mins

Servings: 64 Cookies

Course: Dessert

Cuisine: German

Ingredients Method Notes

Ingredients

  

• 250 g soft butter
• 100 g granulated sugar
• 1 teaspoon vanilla sugar
• 300 g sifted flour
• 100 g ground almonds
• 100 g coconut flakes

Method

 

1. Combine the ingredients together and knead well until smooth. Divide the dough into 2 pieces, form into a ball and wrap each with plastic wrap. Chill overnight.
2. Line 2 baking sheets with parchment paper. On a clean working surface cut each ball with a knife into 6 pieces to facilitate the kneading, as the dough will be hard. Knead each piece of dough and roll it into a 2 cm rope in diameter. Cut 2 cm pieces and form each into a ball.
3. Preheat oven (180°C). Bake on second lower rack for about 20 minutes until golden brown on the top. Sprinkle warm cookies with confectioners’ sugar. Let cool. Keep in a tin can.

Notes

All images and text © Copyright Dina Bayoud Kohl