Baking season continues: Coconut Crescents

[wiseheart]

We baked these with the 6th-term kids yesterday, together with the cinnamon stars. Although I ususally hate the flavour of coconuts, this recipe somehow manages to neutralize its penetrant flavour and makes it enjoyable, even for me.

Ingredients: (for cca 30)
100 gr butter or margarine (room temperature)
60 gr icing sugar
2 eggyolks
grated peel of 1/2 lemon
140 gr white flour
120 gr desiccated coconuts
1 teaspoon if baking powder

For the decoration:
1 egg
desiccated coconuts

How to make it:
* pile all ingredients onto a working surface, mix them and knead them until you get a smooth, soft dough
* rest dough in the fridge for half an hour
* pre-heat oven for 180°C
* form a roll from the dough, cut walnut-sized pieces of it, make small rolls out of those pieces and form them to crescents
* paint them with egg and spread them with desiccated coconuts
* bake them for cca 25 minutes on a baking tin covered with baking paper
* when golden-brown, remove them from the baking tin and let them cool completely before storing them in a well-sealed tin box