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Coconut Crescent Cookies

Prep
1 hr 10 min
Bake
14 min
Total
1 hr 24 min
Makes
30 pieces

Ingredients

  • 6 tbsp80 gunsalted buttersoftened. German butter is unsalted and has about 82 percent fat. In the US use unsalted butter; European-style unsalted butter is closest. In the UK, unsalted butter.
  • 3 ½ tbsp50 gcoconut oilsoftened
  • ½ cup100 ggranulated sugar
  • 1 pinchsalt
  • 1large eggat room temperature
  • ¼ cup20 gdesiccated coconutFinely shredded dried coconut without added sugar. In the US use unsweetened finely shredded coconut (not sweetened flaked coconut); in the UK, desiccated coconut.
  • ¾ cup plus 1 tbsp80 galmondsground
  • 1 ⅔ cups200 gall-purpose flourIn German recipes plain flour means soft wheat flour Type 405. In the US use all-purpose flour; in the UK, plain flour.

Method

  1. Mix the butter, sugar, coconut oil and salt, then work in the egg.

  2. Roughly combine the coconut, ground almonds and flour, add them to the butter mixture and knead everything into a dough.

  3. Divide the dough in half and shape each half into a log, then chill for at least one hour.

  4. Take one log out of the fridge, cut it into slices and shape them into crescents. If the dough is too sticky, a little flour helps, but a little coconut works even better.

  5. Place the crescents on a baking sheet lined with parchment paper and bake at 350°F (180°C) conventional (top and bottom heat) for about 14 minutes, then let them cool on the baking sheet.

  6. Dust the finished crescents with powdered sugar (very finely ground sugar; confectioners' sugar in the US, icing sugar in the UK) if you like.

From German Pastry Chef. Full recipe with photos: germanpastrychef.com/recipes/coconut-crescent-cookies/