Spritz cookies are a staple on every cookie plate during Advent here in Germany. Perhaps not always in this exact form – these Coconut Spritz Cookies are a delicious twist on the classic, buttery Christmas cookies every grandma has in her repertoire. We love diversity and always bake something new for Christmas. So, if you’re in the mood to give a classic cookie recipe a little something extra, these Coconut Spritz Cookies might just be perfect for you. Nobody has to reinvent the wheel all the time – but a little change never hurt anyone, right?! ;P
We love pretty much everything you can find on a cookie plate around Christmas. Everything Grandma used to bake, but also cookies and other sweet treats that have a more modern look & feel. It’s never wrong to have a small selection of cookies and other goodies ready for a cozy Advent Sunday when friends or family is over. When it’s wet and cold outside, we like to snuggle up on the couch with some tea or coffee – and something to snack on, of course. ;P
This recipe for Coconut Spritz Cookies is based on a classic recipe – some of the flour has been replaced with ground coconut flakes (coconut flour), though. This change gives the cookies a hint of coconut flavor (as you might have guessed already). You could intensify the flavors by adding some artificial coconut flavoring* (and leaving out the almond flavoring), if you like. To be honest, though, we are not big fans of that – coconut flavorings often taste a bit weird and when using too much, it can be overwhelming. I’m only mentioning this because I don’t want to hear any complaints about the cookies not tasting strong enough of coconut. ;P
Tips & Tricks for Perfect Spritz Cookies
Spritz cookies are a classic that never seems to go out of style. Buttery, crumbly, and with a hint of vanilla – or, in our case, a touch of coconut. These simple cookies should really be available everywhere, in every room you enter during Advent so you can help yourself whenever you’re in the mood. ;)
Everyone who made spritz cookies already and struggled with a piping bag probably knows they are not as easy to make as they might look. I’m just saying – »exploding piping bags«! ;P
The right consistency/temperature of the butter is crucial. For spritz cookie dough, you need very soft, but not melted, butter. If the butter is too cold, the dough will be difficult to work with. If the butter is too soft or even liquid when added to the dough, the cookies will spread out too quickly during baking. Soft butter at room temperature that can be creamed is ideal.
Don’t overwork the dough. As soon as flour comes into play, you need to be a bit careful. This applies not only to dough for spritz cookies, though. If you mix/knead too much, the dough will become tough, and the cookies will be less crumbly and drier when baked. You want to avoid that. Cookies like that should melt in your mouth. ;)
The consistency is crucial. If the spritz cookie dough isn’t easy to work with or pipe, you can add a tablespoon of milk and mix it in – but really, only a tablespoon at a time! The dough shouldn’t be too soft, either, otherwise the cookies won’t hold their shape while baking.
Stay cool – literally. If the dough is too warm or soft, you can simply place it in the fridge for a short time. It will be easier to work with, and it will keep its shape when cooled for some time. This helps enormously, especially with more delicate designs.
Choose the right piping nozzle (and piping bag). For classic shapes like rings, S-shapes, or simple bars (as in this recipe), you would typically use a piping bag with a star nozzle. Ideally, use piping bags and nozzles that screw together* – compared to piping bags where you simply insert the nozzle into the bag. The sturdier your tools are, the better. For more delicate cookies, you can also use a spritz cookie press*. These press thingies look like the tools used for applying silicone to joints – we call them »cookie cannons« here. ;)
Keep an eye on the baking time and color of the cookies. Spritz cookies bake quite fast! Depending on the shape and thickness of the piped dough, about 8–12 minutes is enough. As soon as the edges have begun to brown, take them out of the oven! Spritz cookies will firm up a bit more as they cool. If you leave them in the oven too long, they will become dry.
Decorate the cookies to your liking. You can leave spritz cookies plain, without decorations. They are great the way they are. Or you dip them in chocolate and decorate them a little further. That’s what we did here. If you don’t want chocolate, you can use sugar icing instead, for example. Sprinkles, chopped nuts, orange zest, shredded coconut can enhance the look further.
Frequently Asked Questions about Spritz Cookies (FAQs)
Why are my spritz cookies so hard?
This is usually due to too much flour or because you baked them too long. Make sure to weigh the ingredients precisely and bake the spritz cookies only until they are just lightly browned around the edges.
The dough is too stiff – what should I do?
Simply add a little milk or heavy cream – max. 1 tablespoon at a time – and mix it in until the dough is easy to pipe. But be careful! If the dough becomes too soft, you would have to re-adjust with additional flour, which can ruin the texture.
How long can spritz cookies be stored?
Spritz cookies will keep for about 3–4 weeks in a tightly sealed cookie box in a cool and dry place. Over time, the cookies will get softer and even better.
Can I prepare the dough in advance and bake it later?
Absolutely. You can keep the dough in the fridge for up to two days or freeze it in batches – nice and flat so it freezes and thaws quickly. Just bring it to room temperature before baking, and you’re good to go! If you got the space, you could even freeze already piped cookies and bake them whenever you are in the mood.
How do I get uniform shapes?
It takes a little practice. Almost everyone’s first cookies aren’t quite as perfect as they could be. But with even pressure on the piping bag, that shouldn’t be a problem. It’s even easier with a spritz cookie press. That one is placed on the baking sheet, and then you just press the handle and voilà – a perfectly shaped cookie ends up on the baking sheet. ;P
If you are now craving more cookies, you might want to take a closer look at our Slice ‘n’ Bake Cookies Christmas Cookies – super easy-to-make and delicious cookies that don’t require the use of cookie cutters. We know that not everyone has as many cookie cutters lying around as we do. ;P
Or maybe you want to try our delicious Chocolate Biscoff Speculoos Spitzbuben? Those require a bit more time and cookie cutters, but the great flavors and texture are definitely worth the extra effort. It’s a recipe that’s a slight twist on a well-known classic and perfect for all chocolate and Biscoff fans! ;)
INGREDIENTS / ZUTATEN
(about 40 cookies)
For the dough:
8.8 oz. (250g) plant-based margarine
1 1/4 cups (250g) sugar
3 medium egg yolks
1 tsp. vanilla extract*
a few drops of almond extract*
15.9 oz. (450g) all-purpose flour
1.8 oz. (50g) desiccated coconut*, ground
2 tsp. baking powder
1 pinch of salt
2 tbsp. milk
For the decoration:
about 4.3 oz. (120g) chocolate glaze*
3-4 tbsp. desiccated coconut*
(etwa 40 Plätzchen)
Für den Teig:
250g Margarine
250g Zucker (fein)
3 Eigelb (M)
1 TL Vanille Extrakt*
einige Tropfen Bittermandel Aroma*
450g Mehl (Type 405)
50g Kokosraspel*, gemahlen
2 TL Backpulver
1 Prise Salz
2 EL Milch
Für die Dekoration:
etwa 120g Kakao Kuchenglasur*
3-4 EL Kokosraspel*
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 160°C (320°F) fan-forced. Line two baking sheets with baking parchment and set aside. Grind/mix the desiccated coconut for the dough in a mixer until you get a fine powder.
2. Add the margarine and sugar to a large bowl and mix on high until light and fluffy. Add the egg yolks, vanilla extract, and almond extract and mix until well combined. Mix flour, ground coconut, baking powder, and salt and add to the bowl in two batches together with 1 tbsp. of milk each time, and fold in/knead. The dough should be quite soft. Add more milk if needed.
3. Fill small portions of dough into a piping bag with a star tip – smaller portions are easier to work with. Pipe short logs onto the baking sheets with some space in between. Bake the cookies for about 11-12 minutes. The cookies should only get a hint of color. Take the cookies out of the oven and let them cool down on the baking sheet for some time, then transfer to a wire rack and let them cool down completely. Repeat the process with leftover dough.
4. Warm the chocolate glaze according to the package instructions – either in some hot water on the stove or in the microwave. Brush the cookies on one side with the glaze and sprinkle desiccated coconut on top. Let the glaze dry and harden before storing the cookies in a tin cookie box.
1. Den Ofen auf 160°C (320°F) Umluft vorheizen. Zwei Bleche mit Backpapier auslegen und zur Seite stellen. Die Kokosraspeln für den Teig zu einem feinen Mehl mahlen.
2. Margarine und Zucker in eine große Schüssel geben und auf höchster Stufe hell und luftig aufschlagen. Eigelbe, Vanille Extrakt und Bittermandel Aroma dazugeben und gut unterrühren. Das Mehl mit gemahlenen Kokosraspeln, Backpulver und Salz vermischen und dann in zwei Portionen mit jeweils 1 EL Milch zur Schüssel dazugeben und unterheben/kneten. Der Teig sollte recht weich sein – falls notwendig noch etwas mehr Milch dazugeben und einarbeiten.
3. Den Teig portionsweise in einen Spritzbeutel mit Sterntülle füllen – kleinere Portionen lassen sich einfacher verarbeiten – und dann kurze Würstchen mit etwas Abstand zueinander auf die Bleche aufspritzen. Das Spritzgebäck für etwa 11-12 Minuten backen – der Teig sollte nur minimal Farbe bekommen haben. Die Bleche aus dem Ofen holen und das Spritzgebäck kurze Zeit auf dem Blech abkühlen lassen, dann auf ein Kuchengitter setzen und komplett auskühlen lassen. Das ganze Prozedere mit verbliebenem Teig wiederholen.
4. Die Schokoladenglasur nach Packungsanleitung im Wasserbad oder der Mikrowelle erwärmen und dann das abgekühlte Spritzgebäck an einer Seite mit der Glasur bestreichen und mit Kokosraspeln bestreuen. Die Glasur vor der Lagerung des Spritzgebäcks in einer Keksdose komplett trocken und fest werden lassen.
Craving more? Keep in touch on Facebook, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Print
German Coconut Spritz Cookies
- Prep Time: 00:30
- Cook Time: 00:12
- Total Time: 02:00
- Yield: 40 1x
- Category: Cookies
- Cuisine: Germany
- Diet: Vegetarian
Description
Christmas cookies are a must in December – we love to bake these Coconut Spritz Cookies, because they are so easy to make and delicious!
Ingredients
For the dough:
8.8 oz. (250g) plant-based margarine
1 1/4 cups (250g) sugar
3 medium egg yolks
1 tsp. vanilla extract*
a few drops of almond extract*
15.9 oz. (450g) all-purpose flour
1.8 oz. (50g) desiccated coconut*, ground
2 tsp. baking powder
1 pinch of salt
2 tbsp. milk
For the decoration:
about 4.3 oz. (120g) chocolate glaze*
3-4 tbsp. desiccated coconut*
Instructions
1. Preheat the oven to 160°C (320°F) fan-forced. Line two baking sheets with baking parchment and set aside. Grind/mix the desiccated coconut for the dough in a mixer until you get a fine powder.
2. Add the margarine and sugar to a large bowl and mix on high until light and fluffy. Add the egg yolks, vanilla extract, and almond extract and mix until well combined. Mix flour, ground coconut, baking powder, and salt and add to the bowl in two batches together with 1 tbsp. of milk each time, and fold in/knead. The dough should be quite soft. Add more milk if needed.
3. Fill small portions of dough into a piping bag with a star tip – smaller portions are easier to work with. Pipe short logs onto the baking sheets with some space in between. Bake the cookies for about 11-12 minutes. The cookies should only get a hint of color. Take the cookies out of the oven and let them cool down on the baking sheet for some time, then transfer to a wire rack and let them cool down completely. Repeat the process with leftover dough.
4. Warm the chocolate glaze according to the package instructions – either in some hot water on the stove or in the microwave. Brush the cookies on one side with the glaze and sprinkle desiccated coconut on top. Let the glaze dry and harden before storing the cookies in a tin cookie box.
Notes
The kitchen is calling, time to bake!
Links marked with an asterisk (*) are affiliate links (advertising/Werbung) to Amazon Germany. If you click on one of those links and buy something via this link, I will get a commission for that sale. The price of whatever you buy is not affected in any way by this.
