Strojčekové kokosové pečivo
strojčekové kokosové pečivo

Coconut Viennese Biscuits

Although it is not December yet, but a new recipe on the blog is added only once every two weeks, why not start already with ideas for Christmas baking. I bet some of you are already thinking about the right cookies for the Christmas table. And you can easily bake “not filled cookies” in advance and they will be still good until Christmas. Well, if you have some left until then and you wouldn´t have to bake another batch. When I think about Viennese biscuits I think about Christmas as well, as I usually make them only on Christmas. They are simple and quick to make, tasty and you can eat them just like that or like a sandwich with jam.

Coconut Viennese Biscuits are perfect for the Christmas table. The subtle coconut taste is a nice combination with the buttery taste of biscuits. Biscuits crunch and melt nicely on your tongue. This definitely isn´t dense or dry crumbly biscuit dough. Biscuits are soft as much as they should be and they also have a delicate taste. They are certainly a winner for me and one of my favorite Viennese Biscuits. Since it is a large batch, I am sure there will be some biscuits left until Christmas, even if, as I always do, you would take one every single time you pass them. After all, they are small, just two, three bites and there is no biscuit left.

strojčekové kokosové pečivo

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strojčekové kokosové pečivo

strojčekové kokosové pečivo

strojčekové kokosové pečivo

strojčekové kokosové pečivo
Coconut Viennese Biscuits
Prep Time
1 hrs 40 mins
Cook Time
12 mins
Total Time
1 hrs 52 mins
Soft Viennese Biscuits with subtle coconut flavor
Servings: 120 pieces
  • 500 g soft butter
  • 750 g all-purpose flour
  • ½ tsp baking powder
  • 250 g icing sugar
  • 1 packet of vanilla sugar (20 g)
  • 120 g shredded unsweetened coconut
  • 3 egg yolks
  • 1 egg white
  1. Beat butter with flour, baking powder, icing sugar, vanilla sugar, coconut and eggs yolks. Form dough.
  2. Put small parts of dough into a piping bag with a large star-shaped nozzle or into a meat grinder and form various shaped cookies.
  3. Put cookies on a baking pan covered with baking paper and brush them with egg white.
  4. Bake for about 12 minutes at 160 degrees or until golden brown.
Recipe Notes
  • Recipe adapted from FOOD Christmas Edition 2016

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  • Jana 26.12.2020 at 15:07

    Ivi, kde si kúpila ten krásny tanier? :O

    • Ivana Jelínková 26.12.2020 at 15:09

      Z bazáru v PO, budova PKO. Len to bolo už dávno, asi dva roky dozadu a mali iba jeden :/

      • Jana 27.12.2020 at 12:48

        Krásny je, no škoda, snáď sa nejaký podobný ku mne raz dostane:)

        • Ivana Jelínková 2.1.2021 at 20:18

          Ďakujem, verím, že áno, v bazároch je podobných určite veľa 🙂


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