Coconut Crescent Rolls (Kokos kiflice)

Recept na srpskom

My mom used to make these when I was a kid and I loved them so much. They are somewhat similar to German vanilla crescent rolls, but with added taste and texture coming from coconut flakes. They will start melting in your mouth with first bite. Then you have a sip of black coffee and you can be sure your day started well. You have to admit - life is good.

Although our relationship in the kitchen has always been very complicated, I have to say that my mother's little coconut crescent rolls are the best. Bellow is her recipe.

You need:

1 3/4 stick (200g) unsalted butter, softened on room temperature

2 cups (250g) powdered sugar + 1/3 cup (50g) for coating

2 eggs

2 cups (200g) finely shredded coconut

3 1/4 cups (400g) all purpose flour

1 tablespoon vanilla extract

Steps:

Preheat the oven to 335F (170C). Line a large baking sheet with parchment pepper.

Beat butter and sugar with a hand mixer until you get nice consistent creamy mixture. Add eggs, one by one, and vanilla extract, while you are mixing. Then add flour and shredded coconut. Mix everything using hands and put dough to fridge to chill for 20 minutes.

Make the balls (walnut size) with the dough using your hands, then roll them, lightly flatten, and fold ends to create crescent shape. Place them on the baking sheet and bake for about 10 minutes - until they start getting golden color. Roll the warm rolls in powdered sugar until completely coated.

Rolls can stay fresh for days, actually getting even better over time.