Coconut Spritz Cookies

These rich and crisp coconut cookies look stunning stacked into a Christmas tree shape and dusted with powdered sugar!

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  • Makes: 72 servings
  • Prep: 1 hr
  • Bake: 10 mins to 12 mins 325°F

Coconut Spritz Cookies

Directions

  1. Preheat oven to 325 degrees F. Line baking sheets with parchment paper or foil. Trace 2 1/2 to 3-inch circles 1-inch apart on the parchment*. Flip parchment over; set baking sheets aside.
  2. In a large mixing bowl beat butter and sugar with an electric mixer on medium to high speed until light and fluffy. Add the eggs, one at a time, beating on low speed after each addition. Beat in the coconut milk. In a medium bowl whisk together the flour, coconut, salt, and baking powder. Add to batter; beat on low speed until combined.
  3. Transfer batter to a pastry bag fitted with a 1/4-inch open star or round tip. Pipe in small loops around each circle, using drawn circle as a guide. Bake for 10 to 12 minutes or until edges just begin to brown. Remove and cool completely on the baking sheets. Sprinkle with powdered sugar.

From the Test Kitchen

*For a stacked tree:

If creating a stacked tree, trace varied sizes of circles, starting with 6-inch and on down to 1-inch for the top. Pipe the batter as above, using circles on parchment as a guide. Bake for 14 to 16 minutes for the larger circles and 10 to 14 minutes for the smaller circles, or until edges just begin to brown. Add a piece of Christmas candy to the top of the stacked tree. Dust tree with powdered sugar, if desired.

To store:

Place cookies in layers between waxed paper in an airtight container. Cover and store at room temperature up to 3 days or freeze up to 1 month.

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Nutrition Facts (Coconut Spritz Cookies)

  • Per serving:
  • 88 kcal ,
  • 6 g fat
  • (4 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 19 mg chol. ,
  • 42 mg sodium ,
  • 8 g carb. ,
  • 0 g fiber ,
  • 3 g sugar ,
  • 1 g pro.
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