Today I have a double whammy for you- one batch of cookie mixture baked two ways:
Coconut spritz snowflakes & Coconut macaroon snowballs
…your choice! (or to save the decision making go for both)
I had originally trialled a number of spritz cookie recipes a few months back. I found the trickiest part was keeping the cookie crisp after day 1. Having tried a few different recipes I have now come to the conclusion that the spritz cookies are best eaten on the day they are made, or warmed in the oven to bring back that crisp edge on subsequent days. They could probably be frozen and then heated through in the oven- note I haven’t actually tried this.
The idea for the macaroons came from a post I’d seen on Oh She Glows website a few months back, I then tweaked both the macaroon recipe and my own spritz cookie recipe so that they used the same ingredient base.
I love getting two very different cookies out of one mix- half the work for twice the fun!!
Recipe: Coconut ‘snow’ cookies
- 200g coconut butter
- 30g fine desiccated coconut
- 50g agave and ¼ tsp pinch of stevia
- 1 tsp vanilla essence
- 1 tsp almond essence
- A pinch of salt
- 70g arrowroot powder (corn starch or tapioca starch would probably also work but I haven’t tested them)
- 10g instant polenta (optional to give extra crunch)
- extra desiccated coconut for coating.
For spritz cookies:
- 1-2 tbs thick coconut cream or soy yoghurt if necessary to reach required consistency for piping.
- Makes approx. 20 macaroons/spritz cookies
Melt coconut butter (or make your own) and once nice a drippy add all the other ingredients. Mix together well and divide dough into halves if making both cookie types.
Spritz cookies: make these first whilst the mixture is still nice and pliable. Spoon into a robust piping bag with a large nozzle attachment and pipe circles or snowflakes shapes onto a lined baking sheet. If the dough is too stiff (which is likely) add a little coconut cream/soy yoghurt (as little as possible as too much will reduce the crispness of the cookie).
Macaroons: form small balls of the dough and roll in the extra coconut before placing on the lined baking sheet.
Bake for approx. 10-15 mins at 180C until lightly golden at the endges. Spritz cookies will need no longer than 10 minutes so keep a close eye on them. Allow to cool fully before removing from the sheet.