Toasted Coconut Viennese Whirls

A new cookie jar staple

Top two rows: plain viennese whirls; bottom two rows: toasted coconut viennese whirls!

Hi!

I’m popping in today with an elegant and easy bake: toasted coconut Viennese whirls! Piped shortbread-style cookies appear frequently during my holiday baking bonanza (see here and here), but I tend to forget about them the rest of the year. No more! The dough comes together in a snap, they require few ingredients, and they keep well for days (if they last that long) — hallmarks of a first-rate year-round cookie jar staple.

For today’s recipe, I’m jazzing up classic Viennese whirls with fragrant toasted coconut and nutty oat flour. A little custard powder adds a melting texture, subtle creaminess, and a sunny hue (though cornstarch works too, if you don’t stock custard powder). Enjoy the cookies plain, or up the ante with a jam center or chocolate dip.

Jam or chocolate: which do you choose?

Baker’s notes

• When piping Viennese whirls, I have two main tips: don’t overfill your piping bag, and make sure your dough is warm enough that it’s easily spreadable but not greasy (~75F). If your dough is too cool or stiff after mixing, you can adjust the consistency with a quick 5-second zap in the microwave or warming the piping bag between your hands.

• Use unsweetened, desiccated (also labeled fine or macaroon) coconut for these cookies. Longer shreds or flakes will make the dough difficult to pipe. Coconut burns easily, so stir frequently when toasting it the oven.

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Toasted Coconut Viennese Whirls

Makes 24-30 2” cookies