• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Work With Me
  • About
  • Contact

Baking the Goods

menu icon
go to homepage
  • Recipes
  • Work With Me
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Work With Me
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    Home » Recipes » Cookies

    Published: Jan 25, 2018 · Updated: Dec 3, 2024 by Becky Sue

    Gingerbread Coconut Llama Cookies

    ↓ Jump to Recipe
    Gingerbread Coconut Llama Cookies by Baking The Goods.
    Gingerbread Coconut Llama Cookies by Baking The Goods.

    These darling Gingerbread Coconut Llama Cookies are made rich molasses & ginger, cinnamon spiced cookies flocked in textural semi-sweet coconut coats. The warm and spicy cookies are as delicious as they are adorable.

    Jump to:
    • Fun cookie therapy
    • Cozy, warming ingredients
    • Mixing the Gingerbread Llama Cookie Dough
    • Roll & shape the gingerbread dough into fa-la-llamas
    • Where to find Llama cookie cutters
    • Icing options for decorating llama cookies
    • More Baking the Goods holiday cookie recipes
    • Recipe
    • Comments

    I first developed these darling little Gingerbread Coconut Llama Cookies between wildfire evacuations during the month of December. I'd hoped to post them as a holiday recipe, but life and mother nature had other plans. Even during the joyous holiday season, winter can sometimes be a dark place. However, these Gingerbread Coconut Llama Cookies have the ability to brighten even the darkest days.

    Fun cookie therapy

    Baking cookies is obviously a quick way to turn any frown upside down. Whether you bake a batch of classic comfort Brown Butter Chocolate Chip Cookies with Sea Salt, my soft and wintery Cardamom Coconut Snowflake Cookies. Or some adorably festive Reindeer Animal Cookies, there is therapy hidden in the process. While making these goofy little Gingerbread Coconut Llama Cookies I found myself giggling over their oddly shaped bodies and wild coconut fur. After hours of entertainment, I can safely say these cute little Llama Cookies are undeniable smile inducers. Just look at these fluffy little dudes and try not to crack a smile.

    Gingerbread Coconut Cookies ingredients
    The ingredients in these Gingerbread Coconut Cookies aren't complicated but they add tons of flavor and texture.
    add orange zest to dry ingredients to prevent clumping
    By whisking the finely zested orange zest into the dry ingredients, it prevents the zest from clumping together in the cookie batter.
    adding molasses to cookie dough
    Molasses gives the cookies a deep, slightly sweet, earthy flavor.

    You can taste the happiness too. These llama shaped cookies with textural semi-sweet shredded coconut set against rich, molasses and gingery, cinnamon spice are packed with flavors that will warm you up and get you grinning. 

    Cozy, warming ingredients

    • Cinnamon, ginger and cardamom combine in a comforting spice trio that gives these cookies their warming characteristics.
    • Molasses adds rich flavor depth to Gingerbread Llama Cookies.
    • Brown sugar balances the rich spices in rounded sweetness.
    • Orange zest brings some brightness to these spicy cookies.
    • Vanilla softens out the spicy sweet edges in smooth depth.
    • Coconut flocks the Llama Cookies in a of semi-sweet coat of chewy texture.

    Mixing the Gingerbread Llama Cookie Dough

    The gingerbread dough comes together easily in a stand mixer. Once mixed, divide that dough into a couple of dough disks. The dough needs form up in the refrigerator for at least an hour before rolling and shaping.

    Gingerbread Llama Cookie dough
    Once all of the ingredients have been added, the dough should just come together in the mixing bowl. Then turn the dough out onto a clean, lightly floured surface.
    Gingerbread Cookie dough disks
    Shape the dough into 2 disks and wrap in plastic wrap to chill and develop flavor in the fridge.

    Roll & shape the gingerbread dough into fa-la-llamas

    Rolling and shaping the gingerbread llama cookies is easy. But there are a few key tips to keep in mind to make your life a little easier.

    • Roll the gingerbread cookie dough into ¼" thickness. If the dough is too thin the cookies will be harder to decorate. So err on the side of thicker cookies. Which will also mean slightly softer cookies.
    • Dip the cookie cutter in flour to keep the dough from sticking in the smaller details of the cookie cutter.
    • Cut the llama cookies closely so you get as much cookie coverage out of each dough roll as possible.
    • Gather the scraps and re-roll the dough, then repeat the process until you've used every scrap of dough. We don't want to waste a single llama cookie opportunity.
    Roll the gingerbread cookie dough until ¼" thick
    Roll the gingerbread cookie dough until it's about ¼" thick.
    Cutting Gingerbread Llama Cookies
    Roll the cookie dough out to ¼" thickness and then use the darling Lllama cookie cutters to cut the cookies.
    Gingerbread Llama Cookie cutter
    Be sure you flour the llama cookie cutter between each cut as the dough can get stuck in the llama nooks and crannies.
    Chill the cut Gingerbread Llama Cookies
    Place the cut & chilled llama cookies on a parchment paper or Silpat lined baking sheet with at least 1" between each cookie to bake.

    Where to find Llama cookie cutters

    In this day and age, you can pretty much find anything on the internet. Amazon has a few styles of llama cookie cutters available. But definitely check your local craft, kitchen or holiday stores too.

    This Gingerbread Coconut Cookies recipe can shape shift into any cookie cutter shape you'd like!

    Yes, the Coconut Flocked Gingerbread Llama Cookies are quite possibly the cutest cookies on earth. However, you can get creative with whatever cookie cutters you have on hand. Feel free to flock some gingerbread bears, reindeer, moose, Yetis or Sasquatch, snowflakes, Santas, stars. You name it, you can Gingerbread Coconut Cookie it!

    Orange scented Royal Icing ingredients
    This royal icing recipe uses the fresh squeezed orange juice of the orange used in the cookies. You will need a pastry bag with a small, round piping tip. And don't forget the coconut for dipping!
    Orange scented Royal Icing
    Royal icing should steadily run off of a whisk or spoon in a smooth, consistent ribbon.

    Icing options for decorating llama cookies

    You have 2 options here. The first few times I made these decorative gingerbread cookies, I piped them with royal icing, meticulously piping on detailed faces, complete with long llama eyelashes. But you can make it easier on yourself.

    Option 1: Royal Icing

    Use this method if you are wanting to get into the fine details. Meticulously piping on sweet little detailed faces, complete with long llama eyelashes. Made with powdered sugar, juice from and orange and egg whites, royal icing creates a smooth and icing that pipes on perfectly for decorative details. Royal icing dries in a firm, eggshell finish. A classic for decorating cookies. you'll first fill in the bodies of the llamas, then dip them in coconut flocking. Once that sets, carefully pipe on the faces.

    Option 2: Simple Icing

    A much quicker move here is just whisking together powdered sugar with the juice of an orange until it steadily runs off of a whisk or spoon in a smooth, consistent ribbon. Simply dip the llama cookies in the simple icing. Then plunge them into the coconut, flocking the llamas in a full coat of coconut. So easy!

    Decorating Gingerbread Coconut Llama Cookies with Royal Icing
    When using the royal icing method, first outline the bodies with royal icing, fill in the outline and dip in the coconut. Once set, use a pasty bag and small, round icing tip to add the faces.
    Holiday Cookie box from Baking The Goods
    Here you can see where the Gingerbread Coconut Llama Cookies were made with the simple icing dip method. Still just as cute but much less work!

    It's funny how during hardships it's the small things like a simple smile, a safe place to sit and savor a warm mug of coffee and a few Gingerbread Coconut Llama Cookies bring the most joy. It sincerely puts life into perspective and makes you realize just how important food, sharing and community truly are.

    Gingerbread Coconut Llama Cookies - grid
    So many little Gingerbread Coconut Llama Cookies all lined up and ready to make you smile.

    If you or someone you know if struggling with current events, loss, illness or simply just having a tough time, these Gingerbread Coconut Llama Cookies might be right for you. These little flockers really can lift surprisingly heavy moods.

    Gingerbread Coconut Llama Cookie close up
    Those long lashes and that little pout are too much!
    Gingerbread Llama Cookie side
    And this little dude, sooo fancy!
    2 standing Gingerbread Coconut Llama Cookies
    These two! <3 <3
    Gingerbread Coconut Llama Cookies - black sheep
    These is always a black sheep in every family. Try toasting the coconut first for a warm toasty flavor and a golden flocked coat to stand out!
    Holiday Cookie Boxes 2023
    Gingerbread Llamas are undoubtably the cutest. But consider other shapes too. Gingerbread Sasquatch and Yetis are a lighthearted twist on classic holiday cookie shapes.

    More Baking the Goods holiday cookie recipes

    • Gingerbread Coconut Llama Cookies by Baking The Goods.
      Gingerbread Coconut Llama Cookies
    • Cherry Pistachio and White Chocolate Shortbread Cookies by Baking The Goods
      Cherry Pistachio White Chocolate Shortbread Cookies
    • Hazelnut Linzer Cookies
      Hazelnut Linzer Cookies
    • Cardamom Coconut Snowflake Cookies by Baking The Goods.
      Cardamom Coconut Snowflake Cookies
    Print

    Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Gingerbread Coconut Llama Cookies by Baking The Goods.

    Gingerbread Coconut Llama Cookies


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Author: Becky Sue of Baking The Goods
    • Total Time: 55 minutes
    • Yield: 4 dozen small llamas
    Print Recipe
    Save Recipe Recipe Saved

    Description

    These darling Gingerbread Coconut Llama Cookies with textural semi-sweet coconut set against rich molasses & ginger, cinnamon spices will warm you right up.


    Ingredients

    Units

    GINGERBREAD COOKIES

    • 3 cups all purpose flour
    • 1 ½ tablespoons ground ginger
    • 2 teaspoons ground cinnamon
    • 1 teaspoons salt
    • 1 teaspoon baking soda
    • ¼ teaspoon ground cardamom
    • 1 medium orange, zested
    • ½ cup unsalted butter, at room temperature
    • 1 cup brown sugar
    • ½ cup molasses
    • 2 large eggs, at room temperature
    • 2 teaspoons pure vanilla extract

    ROYAL ICING

    • 2 cups powdered sugar, sifted
    • 1 large egg white
    • 2 tablespoons orange juice, freshly squeezed & strained
    • 1 cup shredded coconut flakes

    Instructions

    GINGERBREAD COOKIES

    1. In a medium bowl, whisk together the flour, ginger, cinnamon, salt, baking soda, cardamom & orange zest. Save the orange for the icing. *adding the zest to the dry ingredients keeps it from clumping together in the cookies. 
    2. In the bowl of a stand mixer, beat together the butter and brown sugar on medium-high speed until light and fluffy, about 5 minutes. Be sure to scrape down the sides of the bowl a few times.
    3. With the mixer on a low speed, slowly add the eggs, vanilla and molasses. Stir until it's just mixed in. Scrape down the sides of the bowl a couple of times.
    4. Slowly stir in the dry ingredients and mix until just blended. Scrape the bowl and turn the dough out on a clean, lightly floured surface.
    5. Gather the dough into 2 balls and flatten into smooth disks about 1 ½" thick. Wrap in plastic wrap and chill in the fridge for at least 30 minutes up to overnight.
    6. On a lightly floured surface, roll out a dough disk to ¼" thickness. Dip the llama cookie cutters in flour and stamp out shapes. Gather the scraps together, re-roll and cut out more cookies until the dough is all used up. Repeat with second dough disk. Place cookies closely on a lined baking sheet and chill in the fridge or freezer for at least 30 minutes, until cookies have firmed up.
    7. While the dough chills, preheat the oven to 350° F.
    8. Place cookies on lined baking sheets 2" apart and bake for 8-10 minutes until cookies are slightly firm to the touch but still soft on the inside. Allow to cool slightly on baking sheets then transfer to a cooling rack.

    DECORATING THE LLAMA COOKIES

    Option 1: Royal Icing

    1. Place the coconut in a shallow bowl and set aside.
    2. Sift the powdered sugar in a mixing bowl. Whisk in the egg white and 2 tablespoons of the strained juice from the reserved orange, whisk well until smooth and glossy. The icing should slowly stream off the whisk in a smooth ribbon. If the icing seems too thick, add more orange juice, 1 tablespoon at a time. If it's too thin, add more sifted powdered sugar, 1 tablespoon at a time.
    3. Cap your pastry bag with a small, round pastry tip. Outline the bodies of the llama cookies, leaving the lets, necks and faces exposed. Outlining creates a barrier that prevents the icing from running down the sides of the cookies. Flood the inside of the outlined cookies with icing right away for a smooth, eggshell finish.
    4. While the icing is still wet, gently dip the exposed icing into the shredded coconut flakes so they stick to the iced areas of the cookies. Place on a cooling rack to set for at least an hour before serving.
    5. If adding faces, pipe on face details to your liking.

    Option 2: Simple Icing

    1. Place the coconut in a shallow bowl and set aside.
    2. Sift the powdered sugar in a mixing bowl, whisk 2 tablespoons of the strained juice from the reserved orange, whisk well until smooth and glossy. The icing should slowly stream off the whisk in a smooth ribbon. If the icing seems too thick, add more orange juice, 1 tablespoon at a time. If it's too thin, add more sifted powdered sugar, 1 tablespoon at a time.
    3. Dip the cookies in the icing and allow the excess icing to stream off until a thin layer coats the cookies.
    4. While the icing is still wet, gently dip the exposed icing into the shredded coconut flakes so they stick to the iced areas of the cookies. Place on a cooling rack to set for at least an hour before serving.

    Notes

    *These cookies can be frozen and baked later. Just cut the llama shapes and chill in the freezer on a lined baking sheet. Once they are solid, transfer to a freezer baggie and store up to 2-3 months. 

    • Prep Time: 45 minutes
    • Cook Time: 10 minutes
    • Category: Dessert
    • Cuisine: Cookies

    Need help? Hot tip?

    Find Baking the Goods on Instagram & Pinterest, or let's chat about how you can work with me.

    Gingerbread Coconut Llama Cookies by Baking The Goods

    More Cookies

    • Chocolate Dipped Strawberry Cookies by Baking The Goods
      Chocolate Dipped Strawberry Cookies
    • Healthier No Bake Cookies by Baking The Goods
      Healthier No Bake Cookies
    • Pistachio Thumbprint Cookies by Baking The Goods
      Pistachio Thumbprint Cookies
    • Big Maple Cream Cheese Frosted Cookies from Baking The Goods
      Big Maple Cream Cheese Frosted Cookies

    Reader Interactions

    Comments

    No Comments

    How'd my recipe work for you? Share your tips! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Baking The Goods logo square format

    Get my best baking recipes

    /* real people should not fill this in and expect good things - do not remove this or risk form bot signups */

    Intuit Mailchimp

    Hi, I'm Becky Sue! I'm a self-taught baker, recipe developer, photographer and food stylist with a passion for approachable, step-by-step recipes and storytelling.

    Here at Baking the Goods, I break down my best baking techniques into digestible, tasty little nuggets to encourage, educate and empower you as a home baker.

    Work with me →

    So hot right now

    • Strawberry Pistachio Olive Oil Cake by Baking the Goods
      Strawberry Pistachio Olive Oil Cake
    • Honey Citrus Avocado Dip by Baking The Goods
      Honey Citrus Avocado Dip
    • Chocolate Dipped Strawberry Cookies by Baking The Goods
      Chocolate Dipped Strawberry Cookies
    • Blueberry Almond Crumble Bars by Baking The Goods
      Blueberry Almond Crumble Bars
    • Pavlova with Apricot Curd and Blueberries by Baking The Goods
      Pavlova with Apricot Curd and Blueberries
    • Roasted Blueberry Shortcakes by Baking The Goods
      Roasted Blueberry Shortcakes
    • Elote inspired Pizza by Baking The Goods
      Elote Inspired Pizza
    • Strawberry Rhubarb Coffee Cake by Baking The Goods
      Strawberry Rhubarb Coffee Cake
    • Ginger Honey Lime Chicken Skewers by Baking The Goods
      Ginger Honey Lime Chicken Skewers
    • Avocado Blueberry Tarts with Almond Crust by Baking The Goods
      Avocado Blueberry Tarts with Almond Crust
    • Mixed Berry Oat Almond Crisp by Baking The Goods
      Mixed Berry Oat Almond Crisp
    • Blueberry Almond Crumble Pie by Baking The Goods
      Blueberry Almond Crumble Pie
    • Pineapple Lime Coconut Hand Pies by Baking The Goods
      Pineapple Lime Coconut Hand Pies
    • Blueberry Peach Galette by Baking The Goods
      Blueberry Peach Galette
    • Berry Mascarpone Tarts with Almond Shortbread Crust by Baking The Goods
      Berry Mascarpone Tarts with Almond Shortbread Crust
    • Blueberry Lemon Curd Poppy Seed Shortbread Bars by Baking The Goods
      Blueberry Lemon Curd Poppy Seed Shortbread Bars
    • Stone Fruit Pie by Baking The Goods
      Stone Fruit Pie
    • Rich and creamy Apricot Curd
      Apricot Curd
    • Big Pink Cookie Cake by Baking The Goods
      Big Pink Cookie Cake
    • Rye Crepes with Rhubarb Raspberry Ginger Compote by Baking The Goods
      Rye Crepes with Rhubarb Raspberry Ginger Compote

    banner: California Date Cookbook featuring 3 recipes from Baking the Goods

    Footer

    ↑ back to top

    Contractor for

    • Photography & Videography
    • Food & Photography Styling
    • Recipe Development
    • Sponsored Posts
    • Brand Ambassadorship
    • Freelance Writing and Editorial Work

    Recipes by email

    Subscribe for baking recipes, tips, and stories

    Contact Becky Sue

    Let's work on a project together! Contact me via email or on socials.

    • Privacy Policy
    • Cookie Opt-out Preferences

    Copyright © 2024 Baking The Goods

    Cookies. The other kind.

    This website uses use digital cookies. “Allow” lets us use data like how many times a recipe is viewed to gauge popularity. You don't have to allow cookies, but certain features of the site might end in a baking fail.

    Functional Always active
    Technical functions necessary for the legitimate use of services explicitly requested by the subscriber or user, or for the sole purpose of transmission over an electronic communications network.
    Preferences
    The functions necessary for the storing of preferences that are not requested by the subscriber or user.
    Statistics
    Data and access that is used exclusively for statistical purposes. The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
    Marketing
    The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
    Manage options Manage services Manage {vendor_count} vendors Read more about these purposes
    Manage options
    {title} {title} {title}
    Cookies. The other kind.
    We use technologies like cookies to store and/or access device information. We do this to improve browsing experience and to show (non-) personalized ads. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions.
    Functional Always active
    Technical functions necessary for the legitimate use of services explicitly requested by the subscriber or user, or for the sole purpose of transmission over an electronic communications network.
    Preferences
    The functions necessary for the storing of preferences that are not requested by the subscriber or user.
    Statistics
    Data and access that is used exclusively for statistical purposes. The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
    Marketing
    The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
    Manage options Manage services Manage {vendor_count} vendors Read more about these purposes
    Manage options
    {title} {title} {title}