The Perfect Christmas Coconut Cookies Recipe

If there’s one thing I like about Christmas, it’s all the nice treats floating around- and they all deserve to be eaten! Besides, if we didn’t indulge we wouldn’t have anything for our New Year’s resolutions!

In my opinion, the best treats by far are the cookies (which, to be honest are good anytime of the year!). This recipe will provide you with a real tasty vegan treat (yes I used tasty, vegan, and treat in the same sentence!) for you and your friends and family to enjoy.

The Perfect Christmas Coconut Cookies Recipe

The Perfect Christmas Coconut Cookies: This recipe will provide you with a real tasty vegan treat


1 cup of gold caster sugar

450g plain flour

1 tsp baking powder

1 tsp vanilla essence

200g coconut oil (I recommend the coconut oil with the smell)  

3/4 cup of dessicated coconut

1/4 cup of sesame seeds

1/2 cup of vanilla flavoured soya milk (any type of soya milk will do)

2 tsp icing sugar

How to prepare:

Preheat the oven to 180 degrees Celsius 356 Fahrenheit).

Blend all ingredients together and knead well until a nice soft and non sticky dough forms (if it’s still sticky, add more flour as needed).

Flour your work surface and create round balls from your dough (there will be a lot of dough so you may want to have a lot of separate pieces). Use a rolling pin to flatten out your dough pieces to approx 1/2 cm and use a large round cookie cutter to create a pie shape for your cookie. Put the shape into a cupcake holder and then fill this with whatever filling you desire (I used fig jam, lime jam, chocolate sauce and peanut butter, separately).

Next, use a small star shaped cookie cutter to make the top of your cookie. You can make any shape of cookies you like; I tried with large flat stars and roulades, as well as the pie shaped ones. They all came out delicious!

Bake your cookies for about 20-25 minutes until golden brown. There should be enough dough to fill approx 2-3 trays of cookies. Once your cookies are out the oven, leave to cool until they have a nice firm texture and then dust lightly with icing sugar to give them a nice festive look. 



Natalie Houlding

Food Columnist

Wife to Terry and mother to Ocean, Natalie is a professional photographer, and a passionate vegan with a love for food. Her vegan food blog, is a new and exciting project with recipes in both Hebrew and English

More about Natalie

Check out Natalie's vegan food blog – theVlog

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