Hetty, Kitchen

Vegan Bethmännchen: moist marzipan cookies with coconut

by Hetty

Marzipan coconut cookies
Marzipan coconut cookies

Bethmännchen are among my favourite christmas cookies. I don’t really know where the recipe comes from (well, I have a guess, but it would be a bit embarrassing to share it here and it would be false, so I’m keeping my mouth shut), but that’s not important because they are those kind of cookies that won’t survive for long anyway.

My Bethmännchen are (of course) a little bit improvised, as I didn’t have almonds at home, but desiccated coconut. And marzipan.

A favorite christmas treat
A favorite christmas treat

Here’s what you need for 12-15 Bethmännchen
200g marzipan
80g sugar (icing sugar is best, but other sugar works as well)
80g desiccated coconut
2 tablespoons flour
½ tablespoon soy flour
1 tablespoon plum liqueur
some soy milk

Chop the marzipan in pieces. Add the sugar, coconut, flour, soy flour and liqueur. Knead well until you have rather smooth dough.

Form little balls, dip them in soy milk and put them on a baking tray with baking paper.


Bake the Bethmännchen at 175°C for about 15 minutes or until they have turned golden. Pay attention because they burn quite fast, so better take them out early enough. Enjoy!

1 thought on “Vegan Bethmännchen: moist marzipan cookies with coconut”

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