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Homemade santa cookies. Three cookies with coconut whip cream on a santa plate with milk in a jug and a bowl of reindeer food

Santa Cookies & Coconut Whip

Crispy hazelnut sugar cookies with coconut whip. These "cookies and cream" Santa cookies make the perfect Chrsitmas tradition.
Prep Time 1 hour
Cook Time 15 minutes
1 hour
Total Time 15 minutes
Servings 5 cookie sandwhiches
Calories 373.68kcal


For The Cookies:

For The Whip:

  • 1/2 can coconut milk full fat, refrigerated upside down overnight
  • 1 teaspoon vanilla extract



  • Grind the nuts into a fine flour. In a large bowl combine the first four ingredients.
  • In a smaller bowl, melt the coconut oil and combine the liquid ingredients.
  • Pour wet into dry and mix until combined.
  • Lay a piece of saran wrap on the counter and place dough into the center. Wrap into a ball and place in the fridge for 30-60 minutes to firm up.
  • Preheat the oven to 325 degrees.
  • Remove the ball from the fridge and saran wrap. Lay the dough between two sheets of parchment paper and roll until 1/8-1/4 inch thick. Using cookie cutters, cut the dough into shapes and use a silicone spatula to lay the cookies onto a baking pan with parchment paper.
  • The shapes are delicate so move slowly!
  • Sprinkle the cane sugar on top of the cookies and bake for 13-15 minutes (13 if you like softer cookies).
  • The cookies won’t look done. Remove them from the oven and let sit on the baking pan for thirty minutes before removing. This gives them time to firm up.
  • Store in the fridge.


  • Open can and scoop out only the solid coconut cream (not the water at the bottom) into a bowl (preferably chilled so the cream doesn't melt).
  • Use an electric hand whisk to beat the cream until fluffy. Add in vanilla and beat a little longer.
  • Return the whip cream to the fridge until ready to use. It will firm up in the fridge but soften at room temperature. Re-whip if needed.


  • Place one cookie on a board. Top with a dollop of coconut whip cream. Place another cookie on top and top with a destemmed straw berry.


Note: make the whole can of coconut milk into coconut whip cream but you'll only need about half :)


Calories: 373.68kcal | Carbohydrates: 28.59g | Protein: 4.81g | Fat: 28.6g | Saturated Fat: 13.19g | Sodium: 7.38mg | Potassium: 325.77mg | Fiber: 2.52g | Sugar: 21.49g | Vitamin C: 1.89mg | Calcium: 64.64mg | Iron: 2.51mg