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saftige kokosecken mit marzipan wie vom bäcker

German Coconut Christmas Cookies with Jam

These German Coconut Cookies with Jam are a traditional German holiday cookie recipe that is like a Coconut Macaroon and a Jam Filled Cookie in one.

Course Dessert, Snack
Cuisine German
Keyword coconut macaroon cookies, German Christmas cookies, German Cookies with Jam
Prep Time 30 minutes
Cook Time 26 minutes
Total Time 56 minutes
Servings 20
Calories 160 kcal

Ingredients

shortcrust

  • 140 grams of butter - 10 tbsps or 2/3 cups - 1 tbsp
  • 200 grams of flour - 1 1/2 cups
  • 70 g powdered sugar - 3/4 cups
  • 1 egg yolk

filling

  • 1 jar raspberry or red currant jam - about 6 tbsps
  • coconut macaroon layer
  • 200 grams of sugar - 1 cup
  • 1/2 tsp rum flavor or some bitter almond flavor
  • ½ tsp lemon juice
  • 5 egg whites
  • 200 g grated coconut - 2 3/4 cups
  • optional: 100 g grated marzipan optional 1/2 cup

chocolate drizzle

  • about 200 g dark chocolate chopped - 1 1/4 cup dark chocolate chips or chunks
  • 1-2 tbsp coconut oil

Instructions

  1. Prepare the shortcrust pastry.
  2. Place the dry ingredients in a large mixing bowl. Add the yolks and butter in small pieces. Knead with the dough hook until you get a smooth dough. Knead everything thoroughly by hand and chill the dough for about 1 hour.
  3. This can also be done by hand. Place the dry ingredients on the worktop. Place the butter in small pieces over the flour mix and break the yolk on top and quickly knead everhting together with your hands to form a smooth dough. Chill the dough for about 1 hour.
  4. Preheat the oven to 375 F / 180°C top/bottom heat.
  5. Roll out the dough directly on a piece of baking paper into a rectangle of approx. 25 x 30 cm. Now place a rectangular baking frame around the dough. Cut off the pieces outside of the baking frame and use them to "mend" spots in the corners of the baking frame. If necessary, mend and touch up a bit until you have a sheet of dough.
  6. Prick the shortcrust pastry several times with a fork and pre-bake for about 5-6 minutes. Remove from the oven and let cool.
  7. For the coconut macaroon layer, place the grated coconut, grated marzipan, sugar, rum flavoring, lemon juice and egg whites in a bowl. Mix well with a wooden spoon. Heat over a water bath and stir for three to five minutes until the mass is thick and binds well. The coconut mass should not be warmer than 122 / 50 C, because then the protein coagulates too much. Remove from the water bath and let it cool down.
  8. Spread the jam evenly over the pre-baked shortcrust pastry
  9. Pour the slightly cooled coconut mixture onto the jam layer and smooth it all out. Bake in the oven for 15-20 minutes; the coconut mass should remain light. Let cool down.

    After about an hour, cut into small triangles with a sharp knife. Melt the chocolate and the coconut oil over a hot water bath.

    Now you can either drip both ends of the triangles into the melted chocolate or drizzle everything with chocolate.