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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.

Ingredients

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  • 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

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

Find it online: https://yumfoodusa.com/german-coconut-spritz-cookies/