Non-traditional vanilla crescent cookies with coconut

7. 10. 2025

Most often, vanilla rolls are, of course, coated in sugar. But why not try this interesting variant with chocolate and coconut?

Ingredients:

• 2 cups plain flour
• 2 cups ground almonds
• 1 and 1/4 cup softened butter
• 2/3 cup sugar
• 1/2 cup Dutch cocoa or baking cocoa
• 1 and 1/2 teaspoons of vanilla extract
• 1/8 teaspoon salt

For decoration

• chocolate frosting or melted dark chocolate
• 1-2 tablespoons of powdered sugar
• 3-4 tablespoons of grated coconut

Method:

1. In a bowl, beat the butter with the sugar until light and fluffy.
2. Stir in the almonds and vanilla.
3. In another bowl, mix the sifted flour, cocoa, and salt.
4. Gradually mix the flour mixture into the cream mixture.
5. Knead into a dough, wrap in cling film, and refrigerate for at least 2 hours.
6. Preheat the oven to 350°F.
7. Gradually shape the dough into 0.8-inch long rolls, which you then bend into a half-moon shape.
8. Place them on baking sheets lined with paper and bake for 10-12 minutes.
9. Remove the finished vanilla rolls from the oven and let them cool completely.
10. Then, dip the rolls halfway into the chocolate coating or melted chocolate.
11. Let the excess chocolate drip off.
12. Place the cookies on baking paper and sprinkle with coconut.
13. Let it harden.
14. Finally, cover the ends of the rolls with chocolate and coconut and bake them on baking paper. Sprinkle the other part with powdered sugar.

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