If you’re looking for a sweet treat that’s simple yet irresistibly delicious, let me introduce you to Kokos Kiflice, or Coconut Crescents. Kokos Kiflice are traditional Serbian coconut crescent cookies made with a soft, buttery dough, desiccated coconut and vanilla sugar, then generously coated in powdered sugar. Delicate and crumbly with a rich coconut flavour, these little crescent-shaped cookies are a favourite in Serbian and Balkan home baking.
They’re simple to make using everyday ingredients and are perfect for holidays, family gatherings or enjoying alongside a cup of coffee.
About this recipe
I’ve always loved the small cakes and cookies found throughout Balkan cuisine, from rich chocolate treats to delicate buttery biscuits. Kokos Kiflice are one of the simpler varieties, but they’re just as delicious.
This recipe uses a soft, buttery dough made with desiccated coconut and requires just one bowl. After a short chill, small portions of dough are rolled and shaped into crescents before being baked and coated in icing sugar.
The recipe is similar to my Walnut Crescent Cookies (Kiflice sa Orasima), but replacing the walnuts with coconut creates a completely different flavour and texture.
Why you’ll love Kokos Kiflice
Easy to Make: The dough comes together in one bowl using simple ingredients.
Buttery & Coconutty: Desiccated coconut gives these cookies their distinctive flavour and delicate texture.
Perfect for Celebrations: Kokos Kiflice are a lovely addition to Christmas, Slava and family dessert platters.
Great for Making Ahead: They keep well in an airtight container and can be prepared ahead of special occasions.
More Traditional Serbian Dessert Recipes
If you enjoyed these Kokos Kiflice, try some of my other traditional Serbian desserts:
Serbian Pumpkin Pie / Pita Bundevara
Traditional Serbian Šape (Walnut Paw Cookies)
Kokos Kiflice, or Coconut Crescents, are the perfect representation of Serbian home baking: simple ingredients, a touch of tradition, and a whole lot of love. Whether you’re making them for a special occasion or just to enjoy with a cup of coffee, these cookies are sure to impress. Be sure to leave a comment and/or give this recipe a rating! If you have questions, you can find me over on Instagram or tag me with your photo. You can also find me over on TikTok and Youtube.
Frequently asked questions
What are Kokos Kiflice?
Kokos Kiflice are small Serbian coconut crescent cookies made with a soft, buttery dough and desiccated coconut. Shaped into their signature crescents and coated in powdered sugar, they’re a simple and delicious treat often enjoyed with coffee or as part of a holiday dessert platter.
What type of coconut should I use for Kokos Kiflice?
Desiccated coconut works best for Kokos Kiflice because its fine texture blends easily into the dough. Avoid using large coconut flakes, as they can make the cookies more difficult to shape and change their texture.
Why do you chill the dough before shaping the cookies?
Chilling the dough helps firm up the butter, making the dough easier to handle and shape into crescents. It also helps the Kokos Kiflice hold their shape better while baking.
How should Kokos Kiflice be stored?
Store Kokos Kiflice in an airtight container at room temperature for up to one week. Keep them in a cool, dry place to maintain their delicate, crumbly texture.
Can you freeze Kokos Kiflice?
Yes. Once completely cooled, place the Kokos Kiflice in an airtight, freezer-safe container and freeze for up to 2–3 months. Allow them to thaw at room temperature before serving, and add a fresh dusting of powdered sugar if needed.
Kokos Kiflice | Serbian Coconut Crescent Cookies
Ingredients
Directions
Prepare the Dough
In a large mixing bowl, add all of the dry ingredients - flour, desiccated coconut, baking powder, caster sugar, and vanilla sugar. Mix everything with a wooden spoon and make a well in the middle. Add the 2 egg yolks and softened butter. Begin mixing with a wooden spoon and then use your hands to combine all of the ingredients into a dough ball. You can also use a stand mixer to help combine the dough.
Once you have a nicely shaped dough ball, flatten it into a disc, cover with plastic wrap and place in the fridge to chill for 20 minutes.Shape the Kiflice
In the meantime, preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. Take small portions of the dough (about 30 g or the size of a walnut) and roll them into little logs. Shape each log into a crescent by gently curving the ends. Place the crescent-shaped dough on the prepared baking sheet, leaving some space between each.
Bake and Coat
Bake in the preheated oven for about 12–15 minutes, or until the crescents are just turning golden on the edges. While the cookies are still warm but not hot, roll them into powdered sugar and place on a serving dish. Serve with a cup of tea, coffee, or even a glass of milk.
Once baked and cooled, you can store these cookies in an airtight container at room temperature for up to a week. In fact, some say that Kokos Kiflice taste even better the day after they’re made, as the flavours have a chance to meld.
Enjoy!
Recipe notes
Use high-quality butter for the best flavor and texture. The buttery richness is a key component of these delicate cookies.
Handle the dough gently when shaping the crescents to avoid overworking it, which can make the cookies tough.
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