Coconut Almond Butter Cookies (with white chocolate glaze)
Why you´ll love these coconut almond butter cookies?
Because they are:
- absolutely delicious
- beginner-friendly and easy to make
- very decorative
- stay fresh for a long time
- great make-ahead recipe
Tips for making these Coconut Almond Butter Cookies
Piping bag-for this recipe you will need a strong piping bag. The reason is that the batter is pretty thick and the one-way piping bag would easily get broken. I usually use a silicone piping bag, but a cloth piping bag would work equally well. However, if you didn´t read this in time, you already made the batter and the only piping bags you have at home are the one-way ones, try using a double bag. That means you must insert one piping bag inside the other.
Piping-so, as we already established the batter is pretty thick. That is essentially a good thing because the cookies will keep their shape in the oven. However, that makes our piping process harder. But, there is a little trick that can help us pipe these cookies into beautiful shapes without much trouble. After you transfer the batter into the piping bag, squish it with your hands for a little while to warm it up. This will cause the butter to get softer (without actually melting) and it will make the process of piping much easier for you.
Cooling the cookies before baking- we decided to warm up the batter with our hands to make the process of piping easier. But, this now means that our cookies are pretty soft. If we put them in the oven immediately, they might lose their shape. So, I would highly recommend putting the tray with cookies into the fridge or freezer for a short while. This will help the cookies keep their beautiful piped shape, as the butter won´t melt as fast.
How to store these cookies?
These coconut almond butter cookies will stay good for a pretty long time. It depends on your room temperature but they will stay fresh for at least 2 weeks, probably even longer. After some time they will change their texture a bit, though. I usually bake these cookies during Christmas time so I keep them in an airtight container in a room, that is not being heated. The cold temperatures prolong the life of these cookies, but it is best to bring them to room temperature before consuming them. It will soften the butter and chocolate and the cookies won´t be hard.
- 200 grams butter (room temperature)
- 230 grams all-purpose flour
- 100 grams powder sugar
- 10 grams vanilla sugar
- 125 grams almond flour
- 20 grams coconut (grated)
- 1 egg
- 50 milliliters full-fat coconut milk (you can use substitute for some other kind of milk)
- 200 grams white chocolate
- grated coconut for sprinkling on top
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Preheat oven to 180 C. Line a large baking sheet with parchment paper.
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In a large bowl using a hand mixer, cream together the butter and sugar until light and fluffy.
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Add the egg. Mix until combined.
- Gradually add all the other ingredients and mix until combined
- Transfer the batter into a piping bag (the batter is pretty thick, so you should use a strong piping bag), and pipe little circles onto the lined baking sheet. Don´t forget to leave some place between them, as they will spread a bit while baking.
- Bake them until golden, and let them cool down completely.
- Melt the white chocolate in water bath and then dip half of each cookie in it. Put the cookie on the parchment paper, sprinkle it with coconut and let the chocolate set.
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