Coconut Bear Paws: delicate Christmas cookies for coconut lovers

Coconut Bear Paws: delicate Christmas cookies for coconut lovers recept

Name: Coconut Bear Paws: delicate Christmas cookies for coconut lovers
Prep time: 60 min
Cook time: 60 min
Total time: 60 min
Yield: 45
Ingredients: 300 g all-purpose flour; 100 g powdered sugar (sifted); 1 packet of vanilla sugar; 120 g shredded coconut; 120 g cold butter; 2 eggs; 2 tablespoons heavy cream (33 %); powdered sugar for coating

Easy to prepare
45 portions
60 minutes

Jan, 15. 12. 2025

Print recipe

Coconut cookies always have their place on the festive table. This version of the popular bear paws is beautifully fragrant, delicate, made from a simple dough with a generous amount of coconut. Preparation is quick, the dough can be made in advance and after baking you only need to put the paws into a container – over time they will soften nicely.

For 45 portions

Ingredients

Dough:

300 g all-purpose flour
100 g powdered sugar (sifted)
1 packet of vanilla sugar
120 g shredded coconut
120 g cold butter
2 eggs
2 tablespoons heavy cream (33 %)

To finish:

powdered sugar for coating

Preparation procedure

Preparing the dough Sift the flour and powdered sugar into a bowl. Add the cold butter (grated or cut into pieces), the coconut, the eggs and the cream. Quickly work into a non-sticky dough. Wrap in cling film and let rest in the refrigerator until the next day, so the coconut absorbs moisture and the dough holds its shape better.
Shaping Take out the rested dough, let it soften briefly, and press it into dry bear paw molds. There is no need to grease the molds – thanks to the butter the cookies come out easily.
Baking Place the molds on a baking sheet and bake in an oven preheated to 180 °C for 15 minutes. After baking let cool slightly and immediately unmold.
Finishing Once cooled you can gently coat the paws in powdered sugar. Store in an airtight container and let rest for a few days – they will soften nicely.

Quick recipe info

Number of pieces: approx. 45–55 depending on the size of the molds

Preparation time (active work): 25–35 minutes

Dough chilling time: at least 6 hours (ideally overnight)

Baking time: 15 minutes

Total time: approx. 1 hour + dough resting