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Coconut Cookies

Vintage Coconut Cookies

These simple vintage coconut cookies are made with just a handful of ingredients. Butter, sugar, eggs, flour, and shredded coconut come together in a soft dough that is piped into small rounds and baked until lightly golden.
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Prep Time 15 minutes
Cook Time 12 minutes
Servings: 8 24-30 cookies
Course: Dessert
Cuisine: European
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 100 g 7 tbsp butter, softened
  • 100 g ½ cup granulated sugar
  • 2 large eggs separated
  • Finely grated lemon zest or a little lemon juice to taste
  • About 150 g 1¼ cups all-purpose flour
  • About 100 g 1 cup shredded coconut

Method
 

  1. Preheat the oven to 180°C / 350°F and line a baking sheet with parchment paper.
  2. Beat the softened butter until light and creamy.
  3. Gradually add the sugar, mixing until well combined.
  4. Add the egg yolks one at a time, beating well after each addition.
  5. Add a little finely grated lemon zest or lemon juice for flavor.
  6. Gradually mix in the flour until a soft cookie dough forms.
  7. In a separate bowl, beat the egg whites until stiff peaks form.
  8. Gently fold the beaten egg whites into the cookie dough.
  9. Fold in the shredded coconut.
  10. Transfer the mixture to a piping bag fitted with a large tip.
  11. Pipe small cookies onto the prepared baking sheet, leaving a little space between each one.
  12. Bake for approximately 10–14 minutes, or until the cookies are lightly golden around the edges.
  13. Allow them to cool briefly on the baking sheet before transferring to a wire rack.

Notes

Because flour and coconut quantities aren't specified precisely in the visible recipe, add enough flour to produce a soft but pipeable dough. It shouldn't become so stiff that it is difficult to squeeze through the piping bag.