Coconut crescent cookies with apricot jam are a classic of the Christmas table. The preparation takes a little longer than for plain cookies, but the result is worth it. Try this traditional recipe this year and delight the people you love.
Do you love the scent of coconut and vanilla drifting through the house at Christmas? Bake these soft, tender crescents with apricot jam. The recipe is simple enough for a beginner, and the cookies melt on your tongue, a perfect partner for coffee or tea.
Ingredients
(US cups, with grams in brackets)
- 3 1/3 cups (420 g) all-purpose flour, sifted
- 3/4 cup (150 g) granulated sugar
- 3/4 cup plus 1 tablespoon (180 g) butter, softened
- 2 large eggs
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 1 pinch salt
- 1/3 cup (100 g) apricot jam
- 1 1/4 cups (100 g) unsweetened shredded coconut
Instructions
- In a bowl, mix the butter, sugar, vanilla extract and a pinch of salt.
- Mix thoroughly, then add the 2 eggs and mix again.
- Add the baking powder and the sifted flour and work into a soft, supple dough.
- Pinch off pieces of dough, shape small crescents and place them on a baking sheet lined with parchment.
- Bake in a preheated oven at 350°F (180°C) for about 15 minutes.
- Put the apricot jam in a bowl.
- Dip the top of each cooled crescent in the apricot jam, then roll it in the shredded coconut.
Enjoy!
Tips for Perfect Coconut Crescent Cookies
- Use good-quality ingredients for the best flavor and texture.
- Chill the dough for at least an hour before baking. It will be easier to work with.
- Bake the crescents at a moderate temperature so they do not brown and stay pretty and pale.
- If you do not like apricot jam, use another favorite jam instead.
- Store the coconut crescents in an airtight container so they stay fresh longer.
Video Recipe
Frequently Asked Questions (FAQ)
- Do I have to chill the dough? The original recipe recommends chilling it for at least an hour before shaping, which makes the soft butter dough easier to handle.
- What jam can I use instead of apricot? Any smooth jam works, such as peach, raspberry or strawberry. Apricot gives a mild flavor that lets the coconut stand out.
- How should I store them? Keep them in an airtight container so they stay fresh longer.
- Can I freeze them? Freeze the baked, undipped crescents in an airtight container for up to 2 months, then dip them in jam and coconut after thawing.
- Can I make them ahead for Christmas? Yes. Bake the crescents a few days ahead and dip them in jam and coconut shortly before serving or gifting so the coconut stays crisp.
This recipe was inspired by the YouTube channel Готовим с Татьяной, adapted by the We Cook With Love team.
Enjoy! Try more recipes from our kitchen.
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