Coconut mantecados are our favourite of all the Spanish Christmas cookies. Every autumn, the supermarkets here fill up with mantecados, and we always end up picking out the coconut ones. So it was only a matter of time before we wondered: can you make them at home?
You can, and the recipe is simpler than you might expect. Mantecados are made from a handful of ingredients: flour, lard, sugar and, in this version, a generous amount of coconut. The one step that makes the difference is toasting the flour first. It gives the cookies their nutty flavour and their soft, sandy crumb.
If you’d like to know more about where these cookies come from and why they appear in the shops every autumn, have a look at our guide to mantecados.
What are coconut mantecados?
Mantecados are small, round, crumbly cookies from Andalusia in southern Spain, traditionally eaten at Christmas. The name comes from manteca, the Spanish word for lard, which is what gives them their tender texture.
They aren’t crisp like a biscuit or chewy like a cookie. They are firm on the outside and soft and sandy inside, and they almost dissolve in your mouth. The coconut version adds a sweet, gentle coconut flavour to the same classic dough.
Why this recipe works
Toasted flour. This is the traditional method. Toasting the flour in the oven gives the cookies a warm, nutty flavour and a lighter, sandier texture. It’s the step that makes homemade mantecados taste like the real thing, so we wouldn’t skip it.
Lard. Traditional mantecados use pork lard. It gives the dough its short, crumbly structure, and you can’t quite replace it. We explain the options in the notes below.
Coconut in the dough. Shredded coconut is toasted lightly and mixed straight into the dough, so every bite tastes of coconut, not just the surface.
Only a few ingredients. There is no butter, no eggs and no baking powder. The dough is mixed by hand, chilled and cut out.
Ingredients you need
- All-purpose flour. This is toasted before you use it.
- Unsweetened shredded or desiccated coconut. Finer coconut gives a more tender cookie.
- Lard. Look for it in the baking aisle or at a butcher. In Spain, it is sold in tubs in the supermarket.
- Powdered sugar. It dissolves into the dough and keeps the crumb fine. Sift it first.
- A little cinnamon and lemon zest (optional). These are classic mantecado flavours and go well with coconut.
- A pinch of salt.
How to make coconut mantecados
The full instructions are in the recipe card below. Here is an overview of the method:
- Toast the flour in the oven until pale beige and nutty, then let it cool completely.
- Toast the coconut very lightly, just until it begins to colour.
- Mix everything with the powdered sugar and flavourings.
- Work in the lard by hand, until the dough just holds together. Don’t knead it.
- Chill the dough, then press or roll it out and cut rounds.
- Bake gently until set and barely golden, and let the cookies cool completely before touching them.
Tips for the best mantecados
- Cool the flour completely. If you mix it in while warm, it melts the lard and the dough turns greasy.
- Don’t knead. The dough should feel sandy and crumbly. Too much handling makes the cookies dense.
- Don’t overbake. Mantecados should stay pale and soft inside. Overbaking is the most common reason for hard cookies.
- Cool them on the baking sheet. They are very fragile while warm and break easily if you move them too soon.
- Press the dough firmly. If it’s too crumbly to roll, press it into the cutter right on the baking sheet.
Can you use butter or olive oil instead of lard?
You can, but the result will be different. Butter makes a firmer, more shortbread-like cookie. Olive oil versions exist, including vegan mantecados in Spain, but they need a different ratio of fat to flour, and we haven’t tested them. If you want the traditional result, use lard. Please keep in mind that this version is not vegetarian.
How to serve and wrap them
In Spain, mantecados are often wrapped one by one in thin paper, twisted at the ends, which keeps them from crumbling and makes them look festive. Serve them after dinner with coffee or with a small glass of sweet wine like Moscatel, as part of a Christmas plate with turrón and other sweets. They also make a nice homemade gift in a small tin.
If you like Spanish almond sweets as well, try our Tarta de Santiago and read our almond flour guide.
How to store mantecados
Keep the cookies in an airtight tin at room temperature, wrapped in paper if you like, for up to 2 weeks. Don’t store them in the fridge, which can make them dry and hard. You can make the dough a day ahead and keep it chilled.
Frequently asked questions
Can you make mantecados at home? Yes. All you need is flour, lard, sugar and flavouring, plus an oven to toast the flour.
What is the difference between mantecados and polvorones? They are very similar. Polvorones usually contain almonds and are covered in powdered sugar, while mantecados are usually round and come in more flavours, such as coconut, lemon or cinnamon.
Why do you toast the flour? It gives the cookies their typical nutty flavour and sandy texture.
Can I make them without lard? Yes, but the texture will change. Butter gives a firmer cookie, and olive oil needs a different ratio. Lard gives the most traditional result.
Why are my mantecados hard? Usually they were baked too long, or the dough contained too much lard. Bake only until set.
Why do they fall apart? Mantecados are meant to be crumbly. Let them cool completely on the baking sheet before moving them, and handle them gently.
How long do they keep? Up to 2 weeks in an airtight tin at room temperature.
Coconut Mantecados (Spanish Christmas Cookies)
Ingredients
- 3¼ cups all-purpose flour 400 g to be toasted
- 1 cup unsweetened shredded or desiccated coconut 100 g fine texture is best
- 1 cup plus 2 tablespoons lard 250 g room temperature (see notes for substitutes)
- 1½ cups powdered sugar 180 g sifted, plus extra for dusting
- ½ teaspoon ground cinnamon optional
- finely grated zest of ½ organic lemon optional
- 1 pinch salt
Method
- Toast the flour. Preheat the oven to 350°F (175°C). Spread the flour on a baking sheet and toast it for 10 to 15 minutes, stirring every 5 minutes, until it turns pale beige and smells nutty. Don’t let it get dark. Let it cool completely.
- Toast the coconut. Spread the coconut on a baking sheet and toast for 3 to 5 minutes, just until it starts to turn golden. Watch closely, because it burns fast. Let it cool completely.
- Mix the dry ingredients. Sift the cooled flour into a large bowl. Add the coconut, powdered sugar, cinnamon, lemon zest and salt, and stir together.
- Add the lard. Add the lard in pieces and work it in with your hands until the dough comes together. It should hold when pressed, yet still feel sandy and crumbly. Don’t knead.
- Chill the dough. Shape the dough into a ball, wrap it and refrigerate it for 30 minutes.
- Preheat and prepare. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Shape the cookies. Press or gently roll the dough to about ½ inch (1.25 cm) thick. Cut out 2-inch (5 cm) rounds, and press the scraps together to cut more. Place them 1 inch apart on the sheets. If the dough is too crumbly to roll, press it into the cutter on the baking sheet.
- Bake. Bake for 12 to 15 minutes, until the cookies are set and barely golden at the edges. They should stay pale and soft inside.
- Cool completely. Let the cookies cool completely on the baking sheet. They are very fragile while warm. Dust with powdered sugar once cooled.
- Wrap. For the traditional look, wrap each cookie in a small square of tissue or wax paper, twisted at the ends.
