Description
These Danish wedding cookies are a delightful mix of rich butter, chocolate chips, and a sprinkle of coconut, offering a mouthwatering treat that’s perfect for gatherings or cozy afternoons at home.
Ingredients
- Unsalted Butter (1 cup, 227 g)
- Confectioners' Sugar (1 cup, divided)
- Vanilla Extract (1 tsp, 5 ml)
- All-Purpose Flour (2 cups, 240 g)
- Old-Fashioned Oats (¼ cup, finely chopped, 21 g)
- Unsweetened Cocoa Powder (1 tbsp, 6 g)
- Table Salt (½ tsp, 3 g)
- Mini Chocolate Chips (½ cup, 90 g)
- Sweetened Coconut Flakes (¼ cup, chopped, 20 g)
Instructions
- Preheat the oven to 400°F (204°C) and line two sheet pans with parchment paper.
- In a stand mixer, cream butter, ½ cup of confectioners' sugar, and vanilla extract until light and fluffy.
- Sift together flour, oats, cocoa powder, and salt, then mix into the butter mixture until just combined.
- Fold in mini chocolate chips and coconut flakes.
- Roll dough into 1-inch balls and place on prepared sheet pans, slightly flattening each ball.
- Bake for 10 to 12 minutes until lightly golden on the bottoms; dust with confectioners' sugar while warm.
Notes
For a gluten-free option, substitute all-purpose flour with almond flour, though texture may vary.
Mini chocolate chips can be swapped for white chocolate or nuts as preferred.
Dough can be made ahead and stored in the fridge for up to a day before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg