Small mouth melting cookies filled with jam, half dipped in fine, glossy chocolate glaze, soaked in coconut ... A flashback in the past. I loved these cookies ever since I was a kid. My mom made variations with different fillings and she sometimes used crushed nuts instead of coconut flakes. This was my first time preparing acorn cookies and they turned out delicious! Everybody loved my cookies :) These cookies will melt in your mouth, I guarantee. I made half with jam and half with choco cream.


  • 250 g pork fat (lard) or butter (8.8 oz)
  • 150 g sugar in powder (5 oz)
  • 2 bags vanilla sugar (20 g or 4 tsp) or use vanilla exctract
  • 1 sachet baking powder (10 g or 2 tsp)
  • 500 g flour (17.5 oz) 

For filling:
  • jam (apricot or rose hip), honey or choco cream

  • 100 g cooking chocolate (3.5 oz)
  • 80 ml milk (1/3 cup)
  • 2 teaspoons oil

For rolling:
  • coconut or ground nuts


  1. Mix lard, sugar and vanilla. Gradually add flour previously mixed with the baking powder. Knead shortly with your hand.
  2. Heat the oven at 120 C.
  3. Form the cookies using 2 teaspoons or with hands. Put them on the large pan (from the oven), coated with baking paper, and bake for 60 minutes at 120 C (250 F) degrees. They should stay bright. I got 2 pans from these dosage. While you bake the first pan, form the rest of the cookies.
  4. After cooling, apply jam or cream on one piece and glue it with another one.
  5. Prepare the chocolate glaze: Put chocolate and milk in a suitable metal dish, I used coffee pot. In another pan, I boiled water and I put the coffee pot inside. When the chocolate melted, I added 2 tsp of oil and mixed well until I got fine glaze.
  6. Immediately dip each acorn halfway into the glaze and roll the same side into the coconut or crushed nuts.