Coconut Crescents
(0 votes)
(0 votes)
Health Score:
50 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 42 min.
Ready in
Calories:
64
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 64 cal. | (3 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 0.4 g | (1 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.1 mg | (1 %) | ||
| Vitamin K | 0.3 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.1 mg | (1 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 1 μg | (0 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0.2 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 25 mg | (1 %) | ||
| Calcium | 1 mg | (0 %) | ||
| Magnesium | 3 mg | (1 %) | ||
| Iron | 0.1 mg | (1 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 2 mg | |||
| Cholesterol | 9 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 60 grams Shredded coconut
- 200 grams cold butter
- 75 grams powdered sugar
- 1 pinch salt
- 1 lemon (zest)
- 1 Vanilla bean (scraped seeds)
- 225 grams Pastry flour
- 3 Tbsps Shredded coconut
- 3 Tbsps powdered sugar
Preparation steps
1.
Toast grated coconut in a dry frying pan. Briefly cool. Knead chopped butter with powdered sugar, salt, lemon zest, vanilla seeds, flour and toasted coconut with hands until smooth. Roll out into 3 log shapes with 3 cm (approximately 1 inch) diameters. Wrap in plastic wrap and refrigerate for 2 hours.
2.
Preheat oven to 180°C (approximately 350°F).
3.
From each roll, cut 1 cm (approximately 1/2 inch) thick slices and shape into crescents. Place on baking sheets lined with baking paper and bake for 10-12 minutes or until light brown.
4.
Mix coconut with powdered sugar on a plate. While still warm from oven, roll crescents in mixture. Cool on wire racks and serve.
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