food 4 tots

Coconut butter cookies

coconut butter cookies, butter coconut cookies, Danish butter cookies, food-4tots, food for tots, coconut, butter, cookies, toddler, kid, children, Christmas, Chinese New Year


Source: Adapted from 孟老師的100道手工餅干(100 homemade cookies by Zhaoqing Meng)

Makes: about 16 cookies

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 extract


  1. Whisk both types of flour and set aside.
  2. 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.
  3. Then with a hand held electric mixer, beat them at high speed till light and fluffy. Do not overbeat the mixture.
  4. 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.
  5. Then, use hand to combine the ingredients and form a dough. Do not overknead the dough.
  6. Wrap the dough with plastic film and keep it in the fridge to rest for about 30 minutes.
  7. After 30 minutes, preheat oven at 180°C for 10-15 minutes. Line a baking tray with grease-proof paper.
  8. 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.
  9. Lightly flatten the cookies with both palms (optional).
  10. Place the cookie dough on the baking tray, leaving a little space in between to allow them to spread during cooking.
  11. 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.
  12. 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.


  1. For best results, use Lurpak brand (Danish pure butter).
  2. If your oven has no top and bottom heat, put the baking tray at the lowest rack.
  3. If your oven has top and bottom heat, bake at 160°C for top heat and 125°C for bottom heat.
  4. Bake cookies with low heat to achieve the best flavour.
  5. 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 °.
  6. 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.
  7. If you do not have cake flour, you can subsitute with plain flour but the texture may vary slightly.

coconut butter cookies, butter coconut cookies, Danish butter cookies, food-4tots, food for tots, coconut, butter, cookies, toddler, kid, children, Christmas, Chinese New Year

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  1. I can see why these cookies made you so happy! They look delicious and must be addicitive treats.

  2. celine says:

    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.

  3. How delicious! I’d happily chow down on these.

  4. […] 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!… […]

  5. FoodieAnn says:

    They look perfect….Gorgeous pictures….:)

  6. anncoo says:

    LK, this is absolutely beautiful and looks so yummy. Can’t wait to try it. Thanks!

  7. Pei-Lin says:

    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.!

    • food-4tots says:

      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. ;)

  8. Joanne says:

    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.

  9. tigerfish says:

    They looks really beautiful :) is true. In my times, Danish butter cookies were like premium cookies. These days, there are just too many other choices.

  10. yes I remember those! My childhood biscuits!

  11. 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?

  12. Swee San says:

    Oh these cookies has made its way here!! They’re yummy right?? Pei-Lin gave some to me when we met up.

  13. Gorgeous pictures! I remember these are my favourite butter cookies from childhood.

  14. Evelyn Ng says:

    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?

  15. Anh says:

    those look incredible!

  16. These look so good, I love Danish butter cookies and will have to make this at some point! Lovely photos!

  17. JehanP says:

    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.

  18. Chris says:

    A very novel way of recycling! Well done.

  19. Alice says:

    They really speak for themselves… it looks so gorgeous!

  20. Ching @ LCOM says:

    I also loved the shape of this cookies, so cute!

  21. Alison says:

    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? :)

    • food-4tots says:

      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. ;)

  22. 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!

  23. M. says:

    these cookies would definitely make a gorgeous gift!
    so pretty :)

  24. sana says:

    Gorgious! I love coconut cookies in danish style ;d thank you for shairing !!

  25. Melanie says:

    my son just left for school with a hot-hot butter cookies in his hand :D. it tastes good :D

  26. yum yum! I loved Danish butter cookies too :) Must try this coconut version..thanks for the recipe!

  27. btw LK, can you send one box to me? hehhe

  28. I have bookmarked this recipe too, now you are tempting me again.

  29. Liza, great recipe and timely cookie recipe to make for Christmas. The photos are so well taken! NICE!

  30. I love your first photograph. It’s just beautiful!


  31. You make them look and sound positively mouth-watering LK =)

  32. Mime says:

    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 ?

    • food-4tots says:

      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. ;)

  33. Mime says:

    I have to add this is the first time I vuisit your blog , I like it a lot , amazing photos

  34. Liz says:

    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!!

  35. Ai Ling says:

    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?

  36. Carrie says:


    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!

  37. Mi says:

    Is low protein flour/cake flour equivalent to all-purpose flour?

  38. teru says:

    hi, just to double check

    the desiccated coconuts is dried cheddar coconuts? am i rite?


  39. teru says:

    btw, can check

    tartaric acid = cream of tartar?


  40. teru says:

    hi, paiseh paiseh

    i kept on thinking of cheddar cheese

    yes..i’m referring to shredded coconut


  41. Jo says:

    can i use top flour or self raising flour? thanks!

    • food-4tots says:

      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! ;)

  42. Jo says:

    thanks! im going to bake these lovely cookies this weekend. wish me luck! this is going to be my favorite site

  43. Jo says:

    Just baked these cookies, taste wonderful. The way I like it!

  44. JJB says:

    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.

  45. 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.

    Priscilla Poh

  46. 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

    • food-4tots says:

      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. ;)

  47. […] surfing and found this from Food-4Tots and she mentioned that this recipe is that particular Coconut Butter Cookie that I love so I […]

  48. Lily says:

    Hi, I baked these cookies and they were so nice! But I was thinking of making them smaller.. Like 10g. Any suggestion how much I shd reduce the baking time by?

  49. sirin says:

    Hi dear

    Can I use
    Freshly grated coconut bought from wet market
    Or coconut oil
    Instead of the dessicated coconut?

    Am so eager to try out ur recipe!! :)

    • food-4tots says:

      Sirin: I’m not sure as I haven’t tried it out with the fresh one or coconut oil. You can find dessicated coconut in supermarket (at the baking section) or local baking supply stores. :)

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