Strawberry Coconut Cookies

Old-fashioned Strawberry Coconut Cookies – a vintage no-bake Christmas cookie, perfect for festive dessert trays and gifting.

Strawberry Coconut Cookies are one of those wonderfully retro Christmas treats that instantly take you back in time. My dad made them every single year, without fail, and the moment I see that bright red tray come out, I know the holidays have officially begun. They’re the kind of cookie you’d spot on a vintage Christmas platter at every family gathering, school party, and church fête – cheerful, a little quirky, and completely nostalgic.

I’ll be honest: they’ve never been my personal favourite. But my dad adores them, and now my kids go absolutely wild for them too, which somehow makes them feel even more special. There’s something heartwarming about watching a recipe travel down through the generations, becoming its own little piece of family tradition.

If you’re looking for a classic old-fashioned Christmas cookie that brings instant festive charm, these Strawberry Coconut Cookies fit perfectly into the season’s spirit.

Tips for Best Results

• Use sweetened shredded coconut for the best texture. It binds well and gives that classic chewy bite.
• Mix well until the dough holds together – if it still feels loose, let it rest for 5 minutes so the coconut absorbs moisture.
• Chill briefly before shaping if the mixture feels sticky or too soft.
• Keep your hands slightly damp when forming the strawberry shapes to prevent sticking.
• Roll generously in jelly powder for that vintage-style strawberry look and extra flavour.
• Pipe the leaves with firm buttercream so they hold their shape once chilled.
• Store chilled – they set nicely in the fridge, but they can be stored in a cool dark place and will last several weeks. We normally store ours in our cold cellar to free up fridge space.

Ingredients & Substitutions

• Coconut: Sweetened shredded coconut is ideal. Desiccated coconut can work, but you may need a splash more condensed milk to help it bind.
• Condensed milk: Binds everything together. you can use coconut condensed milk for a dairy free alternative.
• Jelly powder: Any brand of strawberry jelly powder works.
• Lemon juice: Helps balance the sweetness.
• Vanilla: Optional in the buttercream, or swap for almond extract for a retro twist.

Looking for More Classic Christmas Treats?

Check out more of my favourite Christmas recipes!

These classic butter cookies are piped into swirls, baked until golden, then dipped in chocolate and finished with colourful sprinkles.

Festive pressed Christmas cookies with a buttery texture and vibrant colours, perfect for gifting, sharing, or holiday cookie exchanges!

Buttery cherry snowball cookies with a sweet candied cherry centre, rolled in snowy icing sugar—perfect for a festive treat!

Strawberry Coconut Cookies

Yield: 3 Dozen | Prep time: 20 Minutes | Chill time: 30 Minutes

Ingredients

• 2 packages strawberry jelly powder
• 1 can sweetened condensed milk (400 g)
• 1 lb shredded sweetened coconut (about 4 cups)
• 1 tablespoon lemon juice

For the Green Buttercream Leaves

• ½ cup unsalted butter, softened
• 2 cups icing sugar, sifted
• 1–2 tablespoons milk or cream
• ½ teaspoon vanilla extract (optional)
• Green food colouring

Directions

Make the Strawberry Mixture (Image 1)

1. Set aside 1½ tablespoons of the strawberry jelly powder for the mixture. Pour the remaining jelly powder into a shallow dish for rolling.
2. In a large bowl, combine the coconut, sweetened condensed milk, lemon juice, and the reserved 1½ tablespoons of jelly powder.
3. Mix until well combined and the mixture holds together.

Shape and Coat (Image 2)

5. Shape small portions of the mixture into strawberry shapes using your hands.
6. Roll each shaped piece in the remaining strawberry jelly powder to coat fully.
7. Place strawberries on a baking sheet lined with parchment.

Make the Green Buttercream (IMAGE 3)

8. Beat the softened butter until smooth and creamy.
9. Add the icing sugar gradually, beating well.
10. Add 1 tablespoon milk or cream (more if needed) and vanilla extract if using. Beat until fluffy.
11. Tint with green food colouring until you achieve the shade you want.
12. Transfer the buttercream to a piping bag fitted with a leaf tip (such as Wilton #352).

Decorate & Chill (IMAGE 4)

13. Pipe small green leaves onto the top of each strawberry.
14. Chill until firm.

Continue to Content

Yield: 36 Cookies

Strawberry Coconut Cookies

Prep Time: 20 minutes

Additional Time: 30 minutes

Total Time: 50 minutes

Old-fashioned Strawberry Coconut Cookies – a vintage no-bake Christmas cookie, perfect for festive dessert trays and gifting.

Print

Ingredients

• 2 packages strawberry jelly powder
• 1 can sweetened condensed milk (400 g)
• 1 lb shredded sweetened coconut (about 4 cups)
• 1 tablespoon lemon juice

For the Green Buttercream Leaves

• ½ cup unsalted butter, softened
• 2 cups icing sugar, sifted
• 1–2 tablespoons milk or cream
• ½ teaspoon vanilla extract (optional)
• Green food colouring

Instructions

1. Set aside 1½ tablespoons of the strawberry jelly powder for the mixture. Pour the remaining jelly powder into a shallow dish for rolling.
2. In a large bowl, combine the coconut, sweetened condensed milk, lemon juice, and the reserved 1½ tablespoons of jelly powder.
3. Mix until well combined and the mixture holds together.
4. Shape small portions of the mixture into strawberry shapes using your hands.
5. Roll each shaped piece in the remaining strawberry jelly powder to coat fully.
6. Place strawberries on a baking sheet lined with parchment.
7. Beat the softened butter until smooth and creamy.
8. Add the icing sugar gradually, beating well.
9. Add 1 tablespoon milk or cream (more if needed) and vanilla extract if using. Beat until fluffy.
10. Tint with green food colouring until you achieve the shade you want.
11. Transfer the buttercream to a piping bag fitted with a leaf tip (such as Wilton #352).
12. Pipe small green leaves onto the top of each strawberry.
13. Chill until firm.

Recommended Products

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• 
  Cookie Scoop Set
• 
  Cuisinart SM-50BL Stand Mixer
• 
  Pyrex Glass Mixing Bowl Set

Nutrition Information:

Yield:

36

Serving Size:

1 cookie
Amount Per Serving: Calories: 161Total Fat: 9gSaturated Fat: 2gUnsaturated Fat: 7gCholesterol: 8mgSodium: 88mgCarbohydrates: 17gFiber: 1gSugar: 15gProtein: 3g

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.

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