Coconut Pistachio Kipferl

Those familiar with my recipes on this blog know I am cuckoo for kipferl. This Coconut Pistachio Kipferl is no exception. As a matter of fact, it’s my new favorite version. Rumor has it the kipferl cookie is the grandfather of the croissant. But that is a story for another day.

Traditional German/Austrian kipferl cookies are vanilla-flavored. However, it’s easy to experiment with a basic kipferl recipe.  Use different flavors and add-ins.  This time coconut and gorgeous raw pistachios bring the amazing flavor. Be aware! Like all kipferl recipes, this Coconut Pistachio Kipferl recipe requires a two-hour rest time for the dough. 

I make the dough first thing in the morning. Then, I get on with my planned kitchen activities or other daily business. Shaping and baking go quickly after that. This recipe yields a lot of cookies, about six dozen. It is ideal for gifting cookies. 

This Coconut Pistachio Kipferl has shredded coconut in both the recipe and the coating. Usually, kipferl are coated in powdered sugar. In this version, sweetened shredded coconut is combined with the traditional powder sugar coating. The coating makes the kipferl more coconutty. Skip this and go straight for the powdered sugar coating. Your choice.

There are two ways to coat Coconut Pistachio Kipferl after baking.  For the first version, sprinkle the powdered sugar/coconut mixture directly on top. Do this when the cookies are still warm.  As an alternative,  dip the warm kipferl individually into the mixture. Then press gently. Be careful not to apply too much pressure so as not to break them. 

TIPS for Coconut Pistachio Kipferl

• Get Toasty: For deeper flavor, toast the pistachios and/or the coconut flakes.
• Get Nutty: Pair the coconut with meaty chopped macadamia or Brazil nuts.
• Swap: Use unsweetened shredded coconut instead to reduce the sugar content.

So! This is my new favorite Christmas cookie!

Print

Coconut Pistachio Kipferl

Course Cookies

Cuisine Austrian, German

Keyword christmas cookies, German Baking, Kipferl

Prep Time 10 minutes

Cook Time 15 minutes

Rest Time 2 hours

Servings 6 dozen

Ingredients

• 2 C flour
• 1 +1/4 C unsalted butter
• 1/2 C powdered sugar
• 1 t vanilla extract
• 1 cup sweetened coconut flakes
• 1/3 cup chopped raw pistachios
• Topping:
• 1/4 cup powdered sugar
• 1/4 cup coconut flakes

Instructions

1. Whisk together the flour and powdered sugar.

2. Cream the butter and vanilla together until soft.

3. Beat in the coconut and pistachios.

4. Turn mixer speed down to low. Slowly add dry ingredients until fully incorporated.

5. Make sure to scrape down the sides of the bowl.

6. Cover & let rest 2 hrs.

7. Preheat oven to 350F

8. Line 2 baking sheets with parchment paper

9. Halve the dough and roll out on a lightly floured surface into a long rope.

10. Cut into 1 inch pieces.

11. Bend into a crescent and pinch the ends.

12. Bake 15 min.

13. Transfer to wire cooling racks & place over the parchment-lined baking sheets.

14. Whisk together coconut flakes & powdered sugar.

15. Sprinkle topping over the kipferl.

16. Let cool completely & serve.

More Kipferl Recipes:

Orange Cardamom Hazelnut Kipferl

Rum Raisin Kipferl

PUMPKIN CINNAMON KIPFERL