Ground ladyfingers, shredded coconut, butter, and a splash of rum create a delicate base, complemented by hazelnut cream and melted chocolate. Coconut penguins are sweet, no-bake cookies that will stand out on your Christmas table with both their flavor and playful appearance.
The preparation is based on a dough similar to beehive cookies and is not as complicated as the final result might suggest. Simply let the shapes dry, fill them with cream, and decorate with almonds, icing, and marzipan. If you don’t have molds, you can shape the penguins by hand and let the kids help with decorating.
What You’ll Need
For the coconut mixture:
- 70 g ground ladyfingers,
- 80 g shredded coconut,
- 100 g powdered sugar,
- 60 g butter,
- 1 tablespoon rum,
- 1 tablespoon milk.
For filling and decorating:
- Nutella or another hazelnut spread,
- whole ladyfingers,
- melted chocolate,
- almonds for wings,
- egg white foam or white icing for eyes,
- marzipan for beaks.
The original recipe doesn’t specify exact amounts for the filling and decorations, so adjust according to the number of penguins you make.
Step-by-Step Preparation:
1. Prepare the coconut mixture: Place the ground ladyfingers, shredded coconut, and powdered sugar in a bowl. Add softened butter, rum, and milk, and mix everything thoroughly until you get a smooth, pliable dough.
2. Adjust the consistency: If the mixture is too dry and crumbly, add a bit more milk. If it’s too sticky, work in a little more shredded coconut. You can let the finished dough rest briefly in the fridge to make shaping easier.
3. Shaping the penguins: Fill beehive molds with the coconut mixture and carefully unmold each shape. If you don’t have molds, shape similar cone-like forms by hand. Arrange them on a tray or baking sheet so they don’t touch each other.
4. Drying: Let the prepared shapes dry for at least one day. This will help them firm up, keep their shape, and make them easier to fill and dip in chocolate later.
5. Filling and assembling: Once dry, fill each shape with Nutella or your favorite hazelnut spread. You can also use a butter or chocolate cream. Stand each penguin on a whole ladyfinger to create a sturdy base.
6. Dipping in chocolate: Dip the penguins one by one into melted chocolate, leaving the front part uncovered to resemble the typical light penguin belly. Let the chocolate cool slightly before dipping so it doesn’t run too much, and allow it to set a little afterwards.
7. Decorating: Use almond halves to make wings, gently pressing them onto the sides of each penguin. Make eyes from egg white foam or white icing, and shape a small piece of marzipan into a beak. Decorate carefully so the firmed shapes don’t crack.
8. Setting: Transfer the finished coconut penguins to a cool place and let them set completely. Once the chocolate is firm and all decorations are in place, you can store the cookies in a box or arrange them directly on your Christmas table.
How to Achieve the Right Dough Consistency
The coconut mixture should be pliable, cohesive, and easy to press into the mold. It shouldn’t crumble or stick excessively to your hands. Add milk or coconut only in small amounts as needed until you get a dough that’s easy to shape.
A short rest in the fridge helps especially if the butter is too soft. However, the most important step is letting the shaped pieces dry for at least a day, as this gives them the necessary firmness.
How to Store Coconut Penguins
Store the cookies in a closed box in a cool room or in the fridge. The cold helps keep their shape, the filling, and the chocolate coating firm. Coconut penguins will last several days and taste even better after resting.
Final Tip
When dipping, leave the front of each penguin light to highlight its belly. The chocolate should still be liquid but not too hot or runny. Decorating can be a fun family Christmas activity, and each penguin can have its own unique expression.
