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Coconut Crescents / Kokos Kiflice

20 minutes

easy

18-20 cookies

If you’re looking for a sweet treat that’s simple yet irresistibly delicious, let me introduce you to Kokos Kiflice, or Coconut Crescents. This beloved Serbian dessert combines the richness of coconut with a soft, buttery cookie that melts in your mouth. These little crescent-shaped cookies are a staple in many Serbian households, often enjoyed during holidays, family gatherings, or even as an everyday sweet indulgence. Whether you’re familiar with Balkan cuisine or looking to try something new, Kokos Kiflice is the perfect recipe to start with.

About this recipe

It has been a little while since I have posted a recipe. Life with a baby is busy, and having lost my dad to cancer this year – has been a bit tough. But, I do very much enjoy creating recipes and doing photography so I hope to create more :).

Back to this recipe …

I love the tiny cakes that come from Balkan cuisine, from chocolatey ones, to buttery biscuits or cakes sliced into tiny pieces, I love them all! Often enjoyed during festive occasions or as an everyday treat, these cookies are perfect for those who appreciate homemade, traditional desserts. Their melt-in-your-mouth texture and light sweetness make them an irresistible addition to any dessert spread.

This recipe features a buttery, tender dough, made with desiccated coconut and shaped into crescents. All you need is one bowl to put all the ingredients together and make the dough. After a short chill time, you can shape small pieces of dough into a log, and then roll into crescents. This recipe is very similar to a previous recipe I have made before – Walnut Crescent Cookies / Kiflice sa Orasima, the difference being the swap in walnuts for desiccated coconut. A small swap, but in the end you get a different flavour cookie.

Coconut Crescents / Kokos Kiflice

Why you’ll love Coconut Crescents / Kokos Kiflice

Simple Ingredients: Most of the ingredients are pantry staples you likely already have at home.

Delicate Texture: The dough is soft and buttery, with a delightful crumbly texture that pairs perfectly with coconut.

Versatile: While coconut is the star, you can customize the recipe with additional flavors like vanilla or citrus zest.

Perfect for Gifting: These cookies stay fresh for days, making them ideal for holiday gifts or as a treat to share with friends and family.

Coconut Crescents / Kokos Kiflice

Looking for more?

If you are looking for more ideas, try one of the recipes below:

Serbian Pumpkin Pie / Pita Bundevara

Apple Muffins with a Chocolate Filling

Vanilice / Vanilla 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.

Reviews

Ingredients:

Adjust Servings
200g all purpose flour
100g desiccated coconut
2 egg yolks
1/2tsp baking powder
200g unsalted butter (softened at room temperature)
1tbsp vanilla sugar
100g caster sugar
powdered sugar (for coating)

Directions

1.
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 disk, cover with glad wrap and place in the fridge to chill for 20 minutes.
Mark as complete
2.
Shape the Kiflice
In the mean time, 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.
Mark as complete
3.
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 some 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 flavors have a chance to meld. Enjoy!
Mark as complete
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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