Coconut Wreaths (kokosové věnečky) are Czech Christmas cookies, perfect for all coconut lovers.
They are not as typical as linecké cukroví or vanilkové rohlíčky but they are delicious and if you like coconut, you have to try them. They are prepared coated in sugar, dipped in chocolate or drizzled with it. Some families don’t make them in the shape of wreaths but rather short sticks, crescents or horseshoes.
Perhaps the only really challenging thing about this recipe is that you need the meat grinder with the extension for them. However, if you don’t have one, you can use a common decorating set, although depending on which one you have, you might have to make your dough a little more liquid.
Ingredients
- 200 g/7 oz of all-purpose flour or hladká mouka (see Czech Flour Guide)
- 100 g/3.5 oz of powder sugar
- 120 g/4.2 oz of butter
- 120 g/4.2 oz of grated coconut
- 1 egg
- 1 vanilla sugar (8 g/0.3 oz)
- mixture or vanilla sugar and powder sugar for coating (for every 100 g/3.5 oz of powder sugar 8 g of vanilla sugar)
How to make Coconut Wreaths
Mix all the ingredients except the coating sugar together and stuff the mixture into your machine or decorating set. Form wreaths. Preheat the oven to 160oC/320°F and bake for about 10 minutes. While still hot, coat them with sugar. Let the coconut wreaths rest a few days before eating, they need to get a bit softer.
If you absolutely cannot wait, make sure you serve them with tea or coffee because you’ll need to soak them a little in hot beverage to be able to eat them comfortably.
