Coconut Linzer Cookies

Try these delicious cookies, perfect for valentines day and filled with our rich Coconut Jam!
115g vegan butter, room temperature
32g powdered sugar
1 tsp vanilla extract
1/4 tsp fine sea salt
1/4 tsp bicarbonate soda
185g plain flour
Coconut Jam to fill
  1. In a stand mixer with the paddle attachment or with an electric mixer, combine butter, sugars and vanilla extract until pale and fluffy.
  2. Add salt, bicarbonate soda and desiccated coconut and mix until just combined.
  3. Add the flour and mix until incorporated. You should get a smooth, creamy dough which is not crumbly. Divide the dough into two, wrap in cling film and place it in the fridge for at least 30 minutes.
  4. Line two baking sheets with baking paper. Take one ball of dough out of the fridge and roll it out until it’s around 6mm thick. Cut the dough with a 5cm cutter, then use a 3.8cm heart shaped cutter to cut the centres of the cookies. Only cut half of the cookies with the heart shaped cutter as you will need the bottom cookie to hold the filling.
  5. Do not remove the centres just yet, place the cookies onto the baking sheet and put it in the freezer for 10 minutes.
  6. After 10 minutes, remove the centres and freeze for another 10 minutes. Freezing the cookies prior to baking ensure they will keep their shape. Meanwhile, preheat the oven to 175C.
  7. Once the cookies are chilled, place them in the oven and bake for 7-8 minutes, until they just start to colour. Remove from the oven and let it cool to room temperature. Store them in an airtight container for up to 5 days.
  8. When you are ready to assemble, spread the coconut jam on a cookie and place another, heart centred, on top. Serve immediately. 
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