Enjoy a crowd-pleaser

There are sweet treats that make wonderful delicious gifts from the kitchen. These coconut rum cookies with sour cherry jam definitely belong to that category. But once you try them, you may not want to share them anymore.


For the shortcrust dough

  • 400 g plain flour
  • 100 g icing sugar
  • 100 g grated almonds
  • 1 egg
  • 280 g cold butter


For the coconut rum cookies

  • 70 g butter
  • 70 g sugar
  • 60 g honey
  • 190 g desiccated coconut
  • 70 g sliced almonds
  • 30 g STROH 80
  • sour cherry jam
  • chocolate icing
  • sugar glaze



  • Knead all shortcrust dough ingredients with a stand mixer into a dough.
  • Leave the dough to rest in cling film in the refrigerator for 1 to 2 hours.
  • Briefly knead the dough. Afterward, roll it out to a size of 20 x 30 cm. Place dough on a baking sheet lined with parchment paper and dock it (prick it all over with a fork).
  • Roast the desiccated coconut and sliced almonds  in the oven for ca. 10 minutes at 190 °C until they are golden brown. If necessary, stir briefly and leave in the oven for another 5 minutes.
  • Bake the shortcrust dough in the oven at 180 °C until golden brown (about 10 minutes).
  • Meanwhile, heat the butter along with the sugar and honey. Add the desiccated coconut and sliced almonds and roast while stirring constantly.
  • Remove from heat and douse with a dash of STROH.
  • Thinly spread the sour cherry jam onto the shortcrust pastry. Spread the grated coconut mixture evenly on top. Bake for about 20 minutes at 180 °C.
  • Once cooled, cut into pieces of the desired size and dip one half of each cookie in the chocolate icing or sugar glaze.


Kokos-Rum-Schnitten mit Weichselmarmelade und STROH 80

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