Discover the magic of authentic German baking with these incredibly tender coconut cookies that literally melt in your mouth. This century-old family recipe combines simple ingredients with a special technique that creates the most delicate, buttery cookies you’ve ever tasted. The secret lies in the perfect balance of cornstarch and flour, plus a unique dipping method that gives these cookies their signature pink coconut coating.
Ingredients
- Butter (soft) – 150g / 5.3 oz / ⅔ cup
- Powdered sugar – 60g / 2.1 oz / ½ cup
- Egg – 1 large
- Salt – ¼ teaspoon
- Cornstarch – 30g / 1 oz / ¼ cup
- Neutral vegetable oil – 50ml / 1.7 fl oz / 3 tablespoons
- Vanilla sugar or vanilla extract – to taste
- All-purpose flour – 350-370g / 12.3-13 oz / 2¾-3 cups
- Baking powder – 7g / ¼ oz / 1½ teaspoons
For the Coating:
- Raspberry jam – 250ml / 8.5 fl oz / 1 cup (thinned with water)
- Desiccated coconut – 80g / 2.8 oz / 1 cup
Instructions
- Prepare the base mixture: In a large bowl, cream the softened butter with powdered sugar until light and fluffy. Add the egg, vanilla, and neutral vegetable oil, mixing until well combined.
- Add dry ingredients: Sift together the cornstarch, flour, baking powder, and salt. Gradually incorporate the dry ingredients into the butter mixture, mixing until a soft dough forms.
- Chill the dough: Wrap the dough in plastic wrap and refrigerate for 30 minutes. This step is crucial for the cookies to hold their shape.
- Shape the cookies: Preheat your oven to 170°C / 340°F. Roll the chilled dough into small balls, about 2cm in diameter, and place them on parchment-lined baking sheets.
- Bake to perfection: Bake for 15-20 minutes until the cookies are set but still pale. They should not brown significantly.
- Prepare the coating: While cookies cool, thin the raspberry jam with a little water to create a dipping consistency. Place coconut flakes in a shallow bowl.
- Coat the cookies: Once cookies are completely cool, quickly dip each cookie in the thinned jam, then immediately roll in coconut flakes until completely covered.
- Final setting: Place coated cookies on a wire rack and let them set for 30 minutes before serving.
Recipe Details
Prep Time: 20 minutes
Chill Time: 30 minutes
Bake Time: 15-20 minutes
Total Time: 1 hour 15 minutes
Servings: 24 cookies
Nutrition (per cookie)
Calories: 145 | Fat: 7g | Carbs: 20g | Protein: 2g | Sugar: 8g
Why This Recipe is Special
These German coconut cookies offer a perfect balance of nutrition and indulgence. The cornstarch creates an incredibly tender texture that melts on your tongue, while the coconut coating provides healthy fats and fiber. The recipe uses moderate amounts of sugar compared to many cookie recipes, and the addition of egg provides protein. The neutral oil keeps the cookies moist without overwhelming the delicate vanilla and coconut flavors, making them a lighter alternative to traditional butter cookies.