Bored of round cookies or just looking for a bit of fun? Try these coconut flavored crescent cookies with chocolate and a touch of love!

Shortbreads are a versatile bunch of pastry. A plenty of delicious thing can be made out of them or inside them while preparing them is quite on the easy side of tasks.

They can be varied according to our imagination without much fear to lose faith in their structure as these cookies haven’t got one nor will have any, as we don’t use any leavening agent, only plain old flour, water and some sort of shortening like butter.

In this particular crescent cookie, we are going to change a couple of things to make it a bit more exciting, like switching the flour into naturally gluten free rice flour. Those who cares more about GI numbers and carbs like those on keto can go a step further and use almond flour.

In fact, using whole grains is generally better for everyone, except for those who are allergic to the pesticides found in the bran, like some eczema sufferers do.

But we don’t stop just switching flours and why would be. Baking is the game of endless possibilities and fun. Until we burn a batch of cookies so bad that can’t be recognized let alone eaten or drop the hot cheesecake onto the floor.

To make things a bit more exciting, we can replace some part of the flour with any kind of nut flour thus creating the almost famous almond crescent cookie or walnut crescent cookie. Or we can use shredded coconut and tip our hat to the Mounds -or as known in other parts of the world the Bounty- Bar.

As we use only a dash of coconut, it won’t be the same as biting through a sugar filled chocolate bar but if anyone has ever tasted chocolate coconut bars, this cookie will stir up pleasant memories.

Except maybe that we aren’t going to feel the tooth aching sweetness those bars have. Sweeteners are up to anyone’s personal taste and believes so better not to dive into it too much.

Doing something too much never pays off, especially not in the kitchen where everything is about balance and harmony. A natural process, like eating, shouldn’t be disturbed by artificial ingredients by any means.

Except maybe chocolate because without that what pleasure would remain in the culinary world?

So, we are going to use chocolate with our gluten and sugar free coconut crescent roll in the same way as in our other recipe, the gluten free shortbread recipe. In fact, the only difference between the two, is the additional coconut flakes in the pastry here and the distinctive crescent shape.

Probably the baking chocolate, we use, is already sweetened with some sort of sweetener so the missing sweetener from the cookie dough will be taken care of by the sweetened chocolate on top.

The blandish coconut and characteristic baking chocolate duo will create a lovely balanced coconut flavored inside while the melting chocolate in the mouth will bind all the crumbs together with the accompanying sweetness creating harmony and peace.

Ingredients

Dough

2½ cup / 200g Shredded coconut
1¾ cup / 200g Flour (rice, wheat, almond)
7 tablespoons / 100g Butter (room temperature)
2 medium / 50g Eggs
2 tablespoons / 40g Honey or sweetener of choice
1 tablespoon / 15g Vanilla extract

Frosting

¾ cup / 100g Baking chocolate

How to make Crescent cookies

Mix shredded coconut, flour, butter, eggs, honey or sweetener of choice, vanilla extract and baking powder together until all ingredients are incorporated by hand.
Roll them into a croissant shape. Put them into a 350°F / 180°C preheated oven for 15 minutes.
Melt chocolate.
When the cookies are baked, dip the two tips of the croissant into the melted chocolate. Wait until chocolate gets solid then transfer them on a plate or tray to serve.

Enjoy!

Cookies are not just in every shape and form but from many ingredients too! Cookies are everywhere!

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