German Coconut Spritz Cookies

German Coconut Spritz Cookies are a delightful take on the traditional spritz cookie, combining classic buttery richness with the subtle sweetness and texture of finely shredded coconut. Lightly crisp and tender, these elegant swirled cookies are perfect for holiday trays, tea parties, or a cozy afternoon treat.

Why You’ll Love This Recipe

These cookies are easy to prepare, visually appealing, and delicately flavored. The addition of coconut brings a unique twist to the traditional German spritz, giving each bite a melt-in-your-mouth texture and a hint of nutty sweetness. They’re ideal for making in large batches using a cookie press, making them perfect for cookie swaps, festive gatherings, or anytime you want a charming, refined sweet.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional)
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup finely shredded unsweetened coconut

directions

1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Beat in the egg, vanilla extract, and almond extract (if using), mixing until smooth and fully incorporated.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
6. Stir in the finely shredded coconut until evenly distributed throughout the dough.
7. Fill a cookie press with the dough and press the cookies onto the prepared baking sheets in desired shapes.
8. Bake for 10–12 minutes, or until the edges are lightly golden.
9. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Servings and timing

• Servings: 36 cookies
• Prep Time: 15 minutes
• Cooking Time: 12 minutes
• Total Time: 27 minutes
• Calories: 110 kcal per cookie

Variations

• Chocolate Drizzle: Once cooled, drizzle the cookies with melted dark or white chocolate for a decorative finish.
• Toasted Coconut: Use lightly toasted coconut for a deeper, nutty flavor.
• Citrus Twist: Add a teaspoon of finely grated lemon or orange zest for a bright citrus note.
• Nutty Variation: Replace half of the coconut with finely chopped almonds or hazelnuts.
• Spiced Option: Add a pinch of ground cardamom or cinnamon to the dough for a warm, aromatic touch.

storage/reheating

Store the cookies in an airtight container at room temperature for up to one week. To maintain crispness, avoid storing with moist baked goods. These cookies also freeze well—layer them between sheets of parchment paper in a sealed container and freeze for up to two months. No reheating is necessary; enjoy them as-is after thawing at room temperature.

FAQs

What is a spritz cookie?

Spritz cookies are traditional German butter cookies made with a cookie press. They are known for their delicate, decorative shapes and tender, crumbly texture.

Can I make this recipe without a cookie press?

Yes, though the texture is best suited for a press, you can pipe the dough using a pastry bag with a star tip or shape small balls and flatten them slightly with a fork.

Is the almond extract necessary?

No, almond extract is optional but adds a traditional flavor often found in German baking.

Can I use sweetened coconut?

You can, but it will make the cookies significantly sweeter. Unsweetened coconut provides a more balanced flavor.

How do I keep the dough from sticking to the cookie press?

Make sure the dough is at room temperature—not too soft or too firm. Chilling slightly may help if it’s too sticky.

Can I add food coloring to the dough?

Yes, for a festive touch, you can add a drop or two of food coloring to the dough before pressing.

Can I substitute butter with margarine?

Butter is recommended for the best flavor and texture, but margarine can be used if necessary.

Why are my cookies spreading too much?

Ensure your butter isn’t overly soft, and avoid overmixing the dough. Properly measuring the flour also helps prevent spreading.

Can I freeze the dough?

Yes, shape it into a log or disk, wrap tightly, and freeze for up to two months. Thaw slightly before using in a cookie press.

Are these cookies suitable for gifting?

Absolutely. Their delicate shapes and long shelf life make them ideal for cookie tins or holiday boxes.

Conclusion

German Coconut Spritz Cookies are a charming and flavorful twist on a beloved classic. Their light, buttery texture and subtle coconut infusion make them an elegant addition to any cookie tray. Whether shared over coffee, given as a gift, or enjoyed during the holidays, these cookies bring timeless joy and refined sweetness to every bite.

German Coconut Spritz Cookies

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Delicately crisp and buttery German spritz cookies enhanced with finely shredded coconut for a sweet, nutty flavor. These melt-in-your-mouth classics are perfect with tea or coffee and shaped beautifully using a cookie press.

• Author: Mari
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 36 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: German
• Diet: Vegetarian

Ingredients

Units USM Scale 1x2x3x

• 1 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional)
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup finely shredded unsweetened coconut

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Instructions

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the egg, vanilla extract, and almond extract (if using) until smooth.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
6. Stir in the finely shredded coconut.
7. Fill a cookie press with the dough and press cookies onto prepared baking sheets in swirled shapes.
8. Bake for 10–12 minutes, or until the edges are lightly golden.
9. Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

• Use finely shredded coconut for the best texture and to avoid clogging the cookie press.
• For a festive touch, dip the edges of the cooled cookies in melted chocolate and sprinkle with more coconut.
• Cookies store well in an airtight container at room temperature for up to a week.
• Ensure butter is properly softened for smooth dough consistency and easy pressing.

Nutrition

• Serving Size: 1 cookie
• Calories: 110 kcal
• Sugar: 5 g
• Sodium: 40 mg
• Fat: 7 g
• Saturated Fat: 4.5 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 11 g
• Fiber: 0.5 g
• Protein: 1 g
• Cholesterol: 20 mg