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Coconut Spritz

Coconut Spritz

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Course Dessert
Cuisine French


  • 300 g butter (at room temperature)
  • 250 g sugar
  • 2 eggs
  • 400 g flour
  • 100 g almond flour
  • 200 g unsweetened coconut shredded
  • 2 tablespoon Rhum or Kirsch alcohol
  • ½ teaspoon baking powder


  • In the bowl of a stand mixer, mix the butter and sugar then add the whole eggs (one by one).
  • Gradually add the flour, the almond flour, the baking powder, the coconut, and the Rhum. Mix well.
  • On a baking sheet with parchment paper, place the spritz formed in shape of sticks or in an "S" shape. To achieve the original shapes of these cookies I used the Kitchen Aid with the meat grinder to which I adapted a special end piece in star shape
  • Cook the spritz at 360 F for 12 -15 minutes until lightly golden.
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