Coconut Crescents

These coconut crescents are from my old recipe book, at position 60, and I make them quite often, especially when I have extra coconut in the cupboard. If I want them to be tender, I prepare the dough a day in advance and keep it in the fridge overnight. They are simple, without any filling, just the flavor of the coconut dough, which makes them perfect for when I don’t feel like complicating things.

Quick Info

Total Time: about 1.5 hours (including chilling time)
Preparation Time: 20-30 minutes (the dough comes together quickly)
Baking Time: 15-20 minutes on the tray
Servings: about 35-40 crescents (from one batch)
Difficulty: easy
Recipe Type: homemade dessert, suitable for assorted platters

Ingredients

360 g flour
1 packet baking powder
100 g lard
100 g margarine
100 g shredded coconut
100 g sugar
1 whole egg
1 tablespoon sour cream
2 packets vanilla sugar
1 vial rum essence (Dr. Oetker or equivalent)
1 packet powdered sugar with vanilla flavor, for finishing

Instructions

1. In a large bowl, mix the flour with the baking powder.

2. Add the lard and margarine. Rub them between your palms or with your fingertips until the mixture is sandy, without large lumps of fat. This helps with tenderness.

3. Add the sugar, egg, shredded coconut, vanilla sugar, rum essence, and sour cream. There's no need to beat the egg, just add it as is.

4. Quickly knead until a fairly firm but moldable dough forms. If it seems too hard, I can add an extra teaspoon of sour cream. The dough shouldn’t be soft.

5. Cover the bowl with plastic wrap and refrigerate for at least an hour, but preferably overnight. The cold helps relax the gluten and enhances tenderness.

6. Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.

7. Take the dough out of the fridge and break off small pieces, about the size of a walnut. Shape each piece into a crescent and place them on the tray with some space between them. They don’t expand much while baking.

8. Place the tray in the oven and bake for 15-20 minutes, until the crescents are lightly golden on the bottom, but not all over. They shouldn’t be browned too much, as they will dry out.

9. While they are warm, roll them or generously sprinkle them with powdered sugar with vanilla flavor.

10. Let them cool completely before storing in boxes.

Why I Make This Recipe Often

This recipe works well when I need something quick and stays tender for several days. Without any filling, nothing leaks out, and there’s no mess on the tray or in the box. They are quite productive, don’t require complicated ingredients, and turn out just as good every time.

Tips and Variations

Tips

If I have time, I let the dough chill overnight. It becomes much more tender.
I don’t use more coconut than the recipe calls for, otherwise, the dough crumbles.
If it’s hard to shape, I can add a splash of sour cream or cold water, but I must not alter the proportions.
They should only be baked until they are lightly golden underneath; otherwise, they will harden.

Substitutions

Lard can be replaced with butter, but the texture won’t be as tender. I don’t recommend using only margarine.
If I don’t have rum essence, I can use vanilla essence, but the flavor will be milder.
Sour cream can be substituted with full-fat yogurt if I don’t have sour cream on hand.

Variations

I can add a little grated lemon zest for flavor, but it changes the original taste.
I can add a bit more sugar if I prefer them sweeter, but not too much, so it doesn’t change the texture.
If I don’t have shredded coconut, the recipe works with ground nuts, but the taste will be different.

Serving Ideas

I place them on a platter, generously dusted with vanilla powdered sugar. They pair well with coffee or tea, as they are not too sweet.
They are also good for lunch boxes, as they don’t leak and the powdered sugar won’t stick if they have cooled properly.

Frequently Asked Questions

How long do the crescents last after baking?
They last 4-5 days in a sealed box at room temperature. They remain tender and do not harden.

Can I freeze the crescent dough?
Yes, the dough can be frozen, but it should be completely thawed in the fridge before shaping.

Can the crescents be filled with jam or other fillings?
This recipe isn’t meant for fillings; the dough isn’t elastic enough and may crack while baking.

What should I do if the dough is too dry and doesn’t hold together?
I add a little sour cream or cold water, one teaspoon at a time, until it holds together. I don’t knead too much to avoid making them tough.

Can I use only butter or only margarine?
Yes, but if I use only margarine, they will be drier. Using butter gives good results, but they won’t be as tender as when I mix lard and margarine.

Nutritional Values

An estimate for a serving of 2-3 crescents (about 35 g) would be around 180-200 kcal. Carbohydrates approximately 20 g, fats 10-12 g, proteins 2-3 g. These are approximate values, depending on how large I make them and how much sugar is added at the end.

Storage and Reheating

The crescents are best stored in a sealed box at room temperature. Reheating is not recommended; they are consumed cold. If kept in the fridge, they harden and lose their tenderness. If I make more, I store them in a cool place, but not in extreme cold.

 Ingredients: 360 g flour, 100 g coconut, 1 egg, 1 tablespoon sour cream, 100 g lard, 100 g margarine, 2 vanilla sugars, 1 bottle of rum essence (Dr. Oetker), 1 sachet of powdered sugar with vanilla flavor, 1 pinch of baking powder.

 Tags:  coconut crescents