Soft shortbread stars with coconut and crumbled Raffaello, sandwiched with strawberry jam and finished with white chocolate. They look lovely on a cookie plate, make a nice homemade gift, and go well with coffee.
Chill time: 30 minutes Bake time: 9–11 minutes Oven: 175 °C / 350 °F Makes: [number] sandwich cookies
Ingredients
For the dough
- 280 g all-purpose flour (German Type 405)
- 180 g softened butter
- 90 g powdered sugar
- 1 egg yolk
- 1 tsp vanilla sugar
- 50 g desiccated coconut
- 5 Raffaello balls, finely crumbled
- 1 pinch of salt
- 1 tsp vanilla extract
For the filling
- 180 g strawberry jam
- 1 tsp lemon juice
- Optional: 1 tsp cornstarch
For decorating
- 60 g desiccated coconut
- 3 Raffaello balls, finely crumbled
- A little white chocolate
Instructions
- Mix the butter, powdered sugar, vanilla sugar, egg yolk, vanilla extract and crumbled Raffaello. Add the flour, coconut and salt, then chill the dough for 30 minutes.
- Roll the dough out to 4–5 mm thick, cut out stars, and bake at 175 °C (350 °F) for about 9–11 minutes, until lightly golden. Stir the jam with the lemon juice and use it to sandwich two stars together.
- Spread or drizzle with melted white chocolate and sprinkle with coconut and crumbled Raffaello.
Tip: If your jam is runny, stir in the optional cornstarch so the filling holds its shape.
Coconut shortbread stars filled with strawberry jam and topped with white chocolate and Raffaello. A festive cookie for gifts and holiday plates.