Coconut butter cookies
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RECIPE FOR COCONUT BUTTER COOKIESSource: Adapted from 孟老師的100道手工餅干(100 homemade cookies by Zhaoqing Meng)
Makes: about 16 cookies
Ingredients:
75g unsalted butter (note 1)
50g icing sugar (I used 45g)
100g low protein flour (I used cake flour) – note 7
10g corn flour/ corn starch
20g desiccated coconuts
¼ tsp vanilla extractMethods:
- Whisk both types of flour and set aside.
- Let the butter turn soft at room temperature. Transfer softened butter to a mixing bowl. Add in icing sugar and vanilla extract. Use a rubber spatula to combine well the ingredients.
- Then with a hand held electric mixer, beat them at high speed till light and fluffy. Do not overbeat the mixture.
- Add in both types of flours through a sieve, in 2 to 3 batches. Use a rubber spatula to roughly mix the flour mixture with the creamy mixture. Then add in desiccated coconuts. Do not stir the mixture in a circular movement. Use a mix of “cutting”, “pressing” and “scraping” actions to combine the ingredients.
- Then, use hand to combine the ingredients and form a dough. Do not overknead the dough.
- Wrap the dough with plastic film and keep it in the fridge to rest for about 30 minutes.
- After 30 minutes, preheat oven at 180°C for 10-15 minutes. Line a baking tray with grease-proof paper.
- Remove the dough from the fridge. Divide them into 16 cookie dough with 15 grams each. Shape them into balls. You will have some leftover dough. Just bake them with the rest.
- Lightly flatten the cookies with both palms (optional).
- Place the cookie dough on the baking tray, leaving a little space in between to allow them to spread during cooking.
- Bake at 160°C for about 22-25 minutes or until they are lightly browned. After that, turn off the oven, leave the cookies inside with the oven door shut. Let the residue heat in the oven cook the cookies for a further 10 minutes.
- Remove the baking tray from the oven. Transfer the cookies to a wire rack to cool completely and become crisp. Then store them in an airtight container.
Notes:
- For best results, use Lurpak brand (Danish pure butter).
- If your oven has no top and bottom heat, put the baking tray at the lowest rack.
- If your oven has top and bottom heat, bake at 160°C for top heat and 125°C for bottom heat.
- Bake cookies with low heat to achieve the best flavour.
- Be careful not to over-bake the cookies. Monitor closely the cookies towards the last 5 minutes. If the cookies show uneven colour after 20 minutes, turn the baking tray 180 °.
- Best to be consumed within a week. If the cookies turn soft, bake them at very low temperature to absorb the moist and regain its crisp texture.
- If you do not have cake flour, you can subsitute with plain flour but the texture may vary slightly.
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I can see why these cookies made you so happy! They look delicious and must be addicitive treats.
Lisa: Yeah, they are really very addictive!
I’m from Denmark, and I can’t say that the ingredients are typical danish! The traditional danish cookies, would be made with regular sugar, salted butter and plain flour. But the pics look very mouthwatering and close the real thing.
Caroline: Thanks for your kind input and compliment. I would love to bake some authentic danish cookies. If you have the recipe, please share it with me. Thanks!
looks stunning and i am sure it is yummy too
agree with you, these cookies look likes it’s simplicity at its best! i have not baked any cookies for ages, and my girls have been begging for them. maybe i should find the time and bake some over the long weekend.
Celine: Thanks!! Give it a try. It’s definitely worth the effort! Hope your girls will enjoy them.
How delicious! I’d happily chow down on these.
Xiaolu: Thanks!! Glad that you love them.
[...] This post was mentioned on Twitter by homeladychef and Ellena Guan, Lai Kuan. Lai Kuan said: {New post} – Coconut butter cookies – A not-to-be-missed recipe for Danish butter cookies fans!… http://fb.me/Ex1CRDIj [...]
They look perfect….Gorgeous pictures….:)
FoodieAnn: Thanks a lot for your compliment!
LK, this is absolutely beautiful and looks so yummy. Can’t wait to try it. Thanks!
Anncoo: Thanks!! Looking forward to hearing your feedback!
Lai Kwan, so so pleased that you and your folks love the cookies!! That proved my taste buds haven’t gone bonkers after all … HAHAHA!
Regardless of differences between generations, I think Danish butter cookie always has its own cult. =)
Thank you so much! I’m totally flattered … I think you’ve overrated me!!! Seriously, I’m still learning … e.g. from your long-time friend from college … a.k.a. my superior lar … LOL!
But I’ve been very jaded … busy with so many things in life, including work. Every evening after getting back from work, my brain usually fails to function properly. LOL!
I promise, I’ll drop by whenever I can. Take care! Enjoy and rest more over the Deepavali weekend! Gotta meet up someday in KL with R.L.!
Pei Lin: Thanks a lot for sharing this wonderful recipe in your blog. You deserved all the credit and compliment, seriously! Can you imagine I knew nothing in cooking and baking at your age? Hahaha!!!
Sure, will try to arrange a meet-up when I’m back to KL.
I used to LOVE when I saw that blue tin of danish butter cookies sitting on our counter! So glad you posted this! They look fantastic.
Joanne: Thanks!! *High 5* to Danish butter cookies fan!
They looks really beautiful
..it is true. In my times, Danish butter cookies were like premium cookies. These days, there are just too many other choices.
Tigerfish: Thanks a lot for your compliment. I’m really flattered. Yeah, we are spoilt by choices now.
yes I remember those! My childhood biscuits!
Pigpigscorner: Hahaha!! Eating childhood biscuits give me the “sweetest” feeling. Do you feel the same too?
Oh – I feel exactly the same way. In Tennessee when I was growing up a tin of the Danish butter cookies was a big deal! My mother never bought store or bakery cookies so anything “exotic” was beyond the pale. One question though – what is corn flour? Is is finely ground corn meal without the germ?
GGG: It’s so great to hear the same experience from another part of the world!! Corn flour also refers to corn starch. I’m using Brown and Polson brand http://www.doorstep.com.my/images/products/9556024706899.jpg. Hope this helps.
Oh these cookies has made its way here!! They’re yummy right?? Pei-Lin gave some to me when we met up.
Swee San: Yeah, very addictive too!! You’re so luckily to have some from Pei-Lin.
Gorgeous pictures! I remember these are my favourite butter cookies from childhood.
Christine: Thanks!! Sounds like we are from the same generation. LoL!
It reminds me of the danish cookies in a dark blue round metal box. Can’t remember the brand. It’s a rare treat for me in my childhood days. Your receipe just in time for the festive season..hehe..By the way, can I use plain flour?
Evelyn: Another Danish butter cookies lover!! Hurray!! Yes, it’s great gift for the festive season.
For the subsitution, I suggest that you stick to this recipe for best results. For further info, please read this article: http://bakingbites.com/2007/05/subbing-all-purpose-flour-for-cake-flour/.
those look incredible!
Anh: Thanks for your wonderful compliment!
These look so good, I love Danish butter cookies and will have to make this at some point! Lovely photos!
TPM: Thanks for your kind words!! Looking forward to your kind feedback!
I grew up eating danish cookies in the purple tin and I absolutely love them so I can only imagine how great this would be.
JehanP: It brings back many fond memory. Give it a try!
A very novel way of recycling! Well done.
Chris: Thanks so much for the wonderful gift!! It came just in time.
They really speak for themselves… it looks so gorgeous!
Alice: Thanks!!! They are incredibly easy! Give it a try!
I also loved the shape of this cookies, so cute!
Ching: Thanks!!
You have a beautiful blog! Been wanting o make these since I saw it on Pei Lin’s blog, but noted that she said it was a little greasy due to the coconut powder she used instead od dessicated coconut, I’m wondering if I can use the powder without it getting too greasy…any tips?
Alison: Thanks!! I didn’t use coconut powder for this recipe so I’m not sure of the outcome. Mine turned out well with dessicated coconut. Maybe you can consider using it.
Corn Starch – that makes sense but I’ve never baked with it before! Do you think you could make jam thumbprint cookies with this recipe too? I loved the butter cookies with the little dot of sticky jam in the middle and I would like to give that a try!
GGG: Your idea sounds great! But I’m not very sure whether these cookies will go well with the sticky jam. You may have to do your own experiment.
these cookies would definitely make a gorgeous gift!
so pretty
M. : Thanks!!
Gorgious! I love coconut cookies in danish style ;d thank you for shairing !!
Sana: Thanks! Glad you like them.
delicious cookies
Torviewtoronto: Thanks!!
my son just left for school with a hot-hot butter cookies in his hand
. it tastes good 
Melanie: What? He carried them with his bare hands? Just joking!! Glad that it suits your taste bud.
yum yum! I loved Danish butter cookies too
Must try this coconut version..thanks for the recipe!
Jen (TOH): Thanks! Do let me know how it turns out.
btw LK, can you send one box to me? hehhe
Jen (TOH): Sure, if you don’t mind the broken pieces. Hahaha!
hahaah funny!
I have bookmarked this recipe too, now you are tempting me again.
Jess: Hurry and make some ASAP. You will never regret.
Liza, great recipe and timely cookie recipe to make for Christmas. The photos are so well taken! NICE!
Quay Po Cooks: Thanks for dropping by and your wonderful compliment. My name is LK not Liza.
I love your first photograph. It’s just beautiful!
Laura
Laura Flowers: Thanks for your compliment.
You make them look and sound positively mouth-watering LK =)
Clare: Thanks!!
thanks for sharing , I cant wait to bite one of these lovely things ..
I didnt understand the oven tempreture that much !my oven has no top and bottom heat, so I had to put the baking tray at the lowest rack and bake my cookies at 125°C for bottom ?
Mime: For some ovens, you have the option to set the temperature for top and bottom heat. If so, set the temperature to be top heat 160°C and bottom heat 125°C, and put the tray on the middle rack. If your oven has only one control for the temperature, then set the temperature to be 160°C and put the tray on the lowest rack. This is to avoid the base of the cookies from turning brown too fast. To be safe, please refer to your oven manual and find out the recommended rack level and temperature for baking cookies. Hope this helps.
I have to add this is the first time I vuisit your blog , I like it a lot , amazing photos
Mime: Thanks for your kind supports and wonderful compliments!
You wouldn’t happen to have this recipe in non-metric measurements? I don’t own a scale and I would like to give these cookies as a gift with the recipe attached, all my family will be confused my the metric measurements. Thought I would check to see if anyone had converted this to cups. Thanks!!
Liz
Liz: Sorry that I don’t have this recipe in non-metric measurements. But you can try to convert the recipe using this link: http://www.dianasdesserts.com/index.cfm/fuseaction/tools.measures/Measures.cfm. Hope it helps!
This is one of my bookmarked favourite cookies for the coming CNY. Thank you so much for sharing.
By the way, did you use fresh desiccated coconut or the ready-toasted desiccated coconut?
Ai Ling: It’s my pleasure to share. I used dried desiccated coconuts which are white in colour. Happy trying!!
Hi,
Though abit late, but would like to comment that these cookies are so wonderful! I make like 5 or 6 times of the recipe, and treat my relatives during CNY!
My boyfriend loves these cookies as well! It’s the only cookie that he always request me to bake for him!
Thanks for the wonderful recipe!
Carrie: So glad that it suits your boy friend and relatives’s taste bud. Thanks so much for your kind feedback.
Is low protein flour/cake flour equivalent to all-purpose flour?
Mi: Cake flour is not equivalent to all purpose flour due to its protein content. To find out more about it, kindly refer to this link: http://www.joyofbaking.com/flour.html. Hope it helps.
hi, just to double check
the desiccated coconuts is dried cheddar coconuts? am i rite?
thanks
Teru: Sorry, I don’t know what dried cheddar coconut is. Desiccated coconut refers to coconut meat which has been shredded or flaked, then dried to remove the moisture. I use one from BAKE KING. The link is here : http://bakeking.com.sg/product/cake-decorations-toppings/bake-king-desiccated-coconut. Hope it helps!
btw, can check
tartaric acid = cream of tartar?
thanks
Teru: I have never used tartaric acid or cream of tartar in my baking so far. Perhaps you can do a google search.
hi, paiseh paiseh
i kept on thinking of cheddar cheese
yes..i’m referring to shredded coconut
thanks
Teru: Glad that you have a clearer picture now. Happy trying!
can i use top flour or self raising flour? thanks!
Jo: It’s possible to substitute with top flour but not self-raising flour as SR flour contains baking powder which is already included in the recipe. Hope it helps!
thanks! im going to bake these lovely cookies this weekend. wish me luck! this is going to be my favorite site
Jo: Thanks for your kind support! Happy baking!
Just baked these cookies, taste wonderful. The way I like it!
Hi, I am planning to bake these for CNY but i am unsure how long can these be kept in those Red Lid Plastic bottles.
JJB: I think if you keep them in a sealed plastic bottles, it can last for about 4-5 days. But it would be best to consume within 3 days. Happy trying!
Hi Lai Kuan
Just tried out ur coconut cookies recipe. Cookies tasted superb. Will bake again soon and give to my church friends to gather their feedback.
Blessings
Priscilla Poh
Priscilla Poh: That’s great to know that! Looking forward to your friends’ feedback.
Hi Lai Kuan
Feedbacks from my pastor and church friends are positive. They all like the coconut butter cookies very much.
I saw from another blog the following quantities for coconut butter cookies. The recipe used more dessicated coconut. Do u think if I use 75g instead of 20g as spcified in ur recipe, will the cookies turn out alright?
125g butter
135g castor sugar
1 egg
240g self-raising flour
a pinch of salt
75g (1 cup) dessicated coconut
Thanks and with blessings
Priscilla Poh
Priscilla Poh: Thanks for your kind feedback and glad that it suits your friends’ palate. Unlike cooking, baking is all about science. You need to have the right combination of ingredient to achieve the best result. Hence, it’s not advisable to add or reduce any ingredients in the recipe. Furthermore, the recipe you quoted has a different combination than mine even though we use the same name for our cookies.