Chocolate-Dipped Coconut Crescent Cookies

Category: Category: Baking & Confectionary

Coconut Crescent Cookies

In This Recipe:

Yield - approx. 30 cookies.


  • 15 Purdys Coconut Clusters (purchase in-shop)
  • 1 cup unsalted butter
  • 1/2 cup sugar
  • 1 tsp vanilla
  • 2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 tsp salt
  • 3/4 cup shredded coconut + 1/4 cup shredded coconut for topping (optional)
  • 200 g Purdys Classic Milk Chocolate Bar, chopped into small pieces.


  1. Melt Coconut Clusters in saucepan over low heat or in microwave. If using the microwave method, melt the chocolates for 15-20 seconds at a time and stir in between until fully melted.
  2. In large bowl. beat the butter, sugar and vanilla until creamy. Add melted Coconut Clusters and beat for a few seconds more until incorporated.
  3. In another bowl, mix flour, cornstarch and salt.
  4. Add 3/4 cup shredded coconut to the butter mixture. Blend with mixer on medium-high until well incorporated.
  5. Gradually add flour mixture to butter mixture until blended.
  6. Refrigerate dough for at least 1 hour.
  7. Preheat oven to 325F.
  8. Line baking sheet with parchment paper.
  9. Shape dough into crescents and place them approx. 2 inches apart on the baking sheet
  10. Bake for 20 minutes or until golden brown.
  11. Remove from oven and let cool on baking sheet for 10 minutes.
  12. Transfer cookies onto wire rack and let cool completely.
  13. Melt milk chocolate pieces in microwave or over a double boiler.
  14. Dip cookies in chocolate. If desired, lightly toast 1/4 cup of shredded coconut to cover dipped cookies.

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