Chocolate Coconut Spritz Cookies


  • 1 ¼ cups sugar
  • 1 cup butter, softened
  • 1 egg
  • ½ tsp vanilla
  • ⅛ tsp salt
  • 3 ⅓ cups flour
  • ¾ cup shredded coconut
  • 8 oz semisweet chocolate, coarsely chopped
  • grated zest of 1 lemon


Preheat the oven to 325 F. Butter four baking sheets. Mix the flour and slat in a medium bowl. Beat the b utter and sugar in a large bowl with an electric mixer at high speed until pale and creamy. Add the egg and vanilla, beating until just blended. With mixer at low speed, beat in the dry ingredients and lemon zest to form a stiff dough. Insert the chosen design plate into a cookie press and press out the cookies, spacing about 1 inch apart on the prepared baking sheets. Bake until golden brown, 10-15 minutes. Transfer to racks to cool. Melt the chocolate in a double boiler over barely simmering water. Spread the melted chocolate over the tops of the cookies and sprinkle with the coconut. Let stand for 30 minutes until set.