There are a handful of recipes that I refer to as old school or starinske. Kokosove kiflice are one of them. They don’t require a complicated process and every batch is truly unique. Some call these coconut horseshoes or potkovice, which makes sense since they are more horseshoes than crescents in shape. But nevertheless, they’re one of those desserts that are so nostalgic for my family and I. It reminds us of family members now gone, important events in our lives, and family gatherings. I don’t think I’ll ever stop making these. In fact, as I type this I’m smiling just thinking about all my childhood events that these were present for. It’s always the simplest recipes that mean the most.
Kokosove kiflice fall into the group of “suvi kolaci” or shortbread style cookies that are on the drier side. Not the best way to describe a cookie, but think of it as a shortbread. You taste the butter for sure and the delicious aroma of coconut is present as you bite into the cookie itself, even before getting to taste it. Sometimes I like to add freshly grated lemon zest into the dough and the smell and taste of lemon combined with coconut is insane. In the winter months I leave it out but if I make these in the spring and summer I add it in for sure. It really is a game-changer.
Traditionally, these are dusted with powdered sugar and the sweetness there compliments the slight sweetness in the cookie itself. Because these are all shaped by hand, seeing them displayed with each ones being unique really emphasizes the simplicity and beauty that is this dessert. They also taste even better a few days after making them so ideal for baking on a Sunday and enjoying all week long.
This recipe would work for any large gathering, bake sale, or even as a holiday treat. The recipe yields plenty of cookies so need to worry about making multiple batches unless you need a lot. I hope you give this recipe a try very soon.
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Kokosove Kiflice/Coconut Crescent Cookies
Course: DessertsCuisine: Balkan, Serbian10
servings15
minutes30
minutesA traditional shortbread-style cookie recipe full of coconut and vanilla flavors.
Ingredients
2 sticks (226 g) unsalted butter, room temperature
2 large eggs
1/3 cup (80 ml) milk
1/2 cup (100 g) sugar
1 tablespoon vanilla sugar (1 kesica)
1 tablespoon baking powder (1 kesica)
4 cups (300 g) unsweetened coconut flakes*
2 cups (272 g) flour + more for work surface
Powdered sugar for dusting
Directions
- Preheat oven to 350F/175 C. Line a baking sheet with parchment paper and set aside.
- In a large bowl add the room temperature butter and whip using a hand or stand mixer until soft and fluffy. Turn off the mixer and add the remaining ingredients.
- Mix and knead the dough until compact, soft, not sticking to your hands, and easily holds its shape without cracking.
Test this by rolling a piece of dough into a long rope and bending it into the shape of the cookie pictured above. If it holds its shape it’s done, if it cracks add a little bit more milk. If the dough is sticking to your hands use more flour. - Break off small balls of dough and roll them between your palms to form a rope. Bend the rope to form a crescent shape, and place it on the baking sheet. Repeat with the remaining dough.
- Bake the cookies for 20-30 minutes until the bottoms turn a light brown color and the cookies have risen slightly. They should still be pale in color when done, do not overbake.
- Remove the cookies from the oven and transfer them to a cooling rack. Allow to cool to slightly warmer than room temperature, then roll them in powdered sugar.
Do not do this if they are still hot to the touch, the powdered sugar will melt. - Place your finished cookies on a serving platter to serve. Store any leftover cookies in an airtight container at room temperature for up to 5 days.
Notes
- Make sure you are using unsweetened coconut flakes (kokosovo brasno). This is also called macaroon coconut in some places. Walmart has unsweetened coconut flakes if you’re in a pinch (and in the US)!
