food 4 tots

Coconut butter cookies

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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.

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  1. cheryl says:

    hello! how long can the cookies be kept for? thanks!! 😀

    • food-4tots says:

      Cheryl: Best to consume within a week as mentioned in the recipe. 🙂

      • cheryl says:

        hello! thanks for the reply! can i apply cookie cutters for this dough? would it be too soft?


        • food-4tots says:

          Cheryl: Yes, of course you can! If it is too soft, chill your dough in the fridge for 30 minutes or freeze for 10 minutes to firm it up. If the dough turns soft half way, repeat the same step. Best to do in the evening when the weather is much cooling. 🙂

  2. Awesome recipe, gonna try it. Thanks

  3. Michelle Poh says:

    Hi, can i skip the coconut?

  4. Ming says:

    Can I add in raisins?

  5. Ming says:

    Can I add raisins into this recipe?

  6. Simona says:

    These looks great! I’m going to make them today 🙂 thank you for this recipe, they look amazing

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