Coconut Crescent Moon Cookies
Traditional Croatian recipe for making coconut crescent moon cookies.
Servings: 45 Cookies
- 1 cup butter melted
- ¾ cup granulated sugar
- 1 tbsp baking powder
- 2 eggs
- 2 cups fine coconut shavings semi-sweet or unsweetened
- 3 ½ cups all purpose flour
Place cold butter in a medium sized saucepan and melt on low temperature on the stove.
Once melted, remove from heat and let it cool down to a warm temperature before proceeding.
Add sugar when butter is warm (not hot) and mix until sugar is well combined.
Add eggs and continue to mix.
Add baking powder and continue to mix.
Transfer to a large mixing bowl.
Add coconut and stir together.
Add flour and continue to stir together.
Work into a dough.
Remove from bowl and continue kneading by hand.
Divide dough in half to make two different shaped cookies.
For bow-shaped cookies
Break off ½ tbsp size of dough and roll into a ball in your hands. Next, roll the ball into a line with your hands on a flat surface. Press both ends gently with a fork to resemble a bow.
Line baking sheet with parchment paper.
Bake at 355F for 15 minutes.
Leave for 5 minutes to cool.
Prepare mixture of powdered sugar and vanilla sugar.
Dip cookies into sugar mixture and transfer to a wire rack to cool completely.
Calories: 125kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 41mg | Potassium: 62mg | Fiber: 1g | Sugar: 7g | Vitamin A: 137IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg