Coconut & cinnamon place-name cookies

Coconut & cinnamon place-name cookies

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Prep: 1 hr, 10 mins Cook: 10 mins - 12 mins Plus cooling


Makes about 20 depending on size
Personalised biscuits are an impressive finishing touch when you're setting a table for dinner with friends and family

Nutrition and extra info

  • Freezable

Nutrition: per cookie

  • kcal290
  • fat15g
  • saturates10g
  • carbs38g
  • sugars27g
  • fibre1.5g
  • protein2g
  • salt0.4g
Save to My Good Food
Please sign in or register to save recipes.


  • 250g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 140g golden caster sugar
  • 1 medium egg



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 1 tsp vanilla extract
  • 2 tsp cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 300g plain flour, plus extra for dusting
  • 100g desiccated coconut
  • 400g ready-to-roll icing
  • 1-2 tbsp icing sugar
  • writing icing pens, sprinkles, to decorate (see Tip below)


  1. Heat oven to 190C/fan 170C/gas 5. Beat butter, sugar, egg and vanilla together with a pinch of salt until smooth. Stir in the flour, cinnamon and coconut with a wooden spoon.

  2. On a floured surface, roll out the dough to a just a bit thinner than 1/ 2 cm. Make a two templates out of card of roughly 10 x 5.5cm and 8 x 3cm. (If you can find cutters even better). Place the larger template on the dough and use a pastry wheel, pizza cutter or knife to cut out the shape. Repeat until all the dough is used. Lift onto baking sheets, then bake for 10-12 mins until pale golden. Cool for a few mins, then transfer to a cooling rack to finish cooling. Biscuits can now be frozen, see tip.

  3. Roll out the ready-to roll icing on an icing sugar dusted surface. Use the smaller template, cut out the icing in the same way.

  4. Sift the icing sugar into a bowl and stir in enough water to make runny. Brush the biscuit with a little of the runny icing. Stick an icing rectangle in the centre and scatter the sprinkles around the edges. Repeat with the rest. Pipe guests names onto biscuits and set aside to set. Will keep in an airtight tin for up to 3 days.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
14th Dec, 2011
such a great idea for a wedding. wish I knew about it before I got married.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?