Coconut Spritz Cookies
By now my family has completed nearly all of the pre-Christmas traditions. We’ve put up our tree and decorated the house inside and out. Santa rode right down our street perched atop a festive fire truck for the annual Santa parade this year which was VERY exciting to my 4 year old son and we attending a walking “tour of Bethlehem” at a local church. We ended the pre-Christmas traditions with this weekend’s cookie and candy making where my girls and I conquered krumkake, a few varieties of chocolate truffles, English toffee and these awesome coconut spritz cookies.
Coconut spritz cookies are a holiday indulgence based on traditional Swedish spritz cookies. In this case, I’ve used coconut flour blended with an all purpose gluten free flour which gives them a uniquely delicious coconutty flavor instead of the traditional almond, vanilla or lemon. The flavor of the coconut is complemented with cardamom to make these coconut spritz cookies really stand out.
You can make these with butter or use a palm shortening to make them dairy free but they won’t get as crisp if you use the shortening. I’ve found that this coconut flour based dough is much easier to press through a cookie press with prettier results than the traditional recipe. I opted to sprinkle the tops of some cookies with a bit of toasted coconut while my kiddos, naturally, choose to use a bit of colored sugar sprinkles to make them festive. Santa will certainly put you on the “nice” list when you leave a plate of these coconut spritz out for him to enjoy! From my kitchen to yours, I wish you all a very Merry Christmas!
- ½ cup butter or palm shortening, softened
- ¼ cup maple syrup
- 1 egg
- ⅓ cup coconut flour
- ⅓ cup all purpose flour (gluten free or regular)
- ¼ teaspoon ground cardamom
- pinch of salt
- Preheat oven to 375 degrees.
- Cream together butter/shortening and maple syrup.
- Add egg and stir until combined.
- Add flours, cardamom and salt and stir until mixed.
- Place dough in a cookie press according to cookie press directions.
- Press cookies onto a cookie sheet lined with a silicone liner or parchment.
- Top with toasted coconut or sugar sprinkles if desired.
- Bake 10-12 minutes until edges are just beginning to brown.
- Remove from oven and cool on wire baking racks.