Whisk together the flour and powdered sugar.

Cream the butter and vanilla together until soft.

Beat in the coconut and pistachios.

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

Make sure to scrape down the sides of the bowl.

Cover & let rest 2 hrs.

Preheat oven to 350F

Line 2 baking sheets with parchment paper

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

Cut into 1 inch pieces.

Bend into a crescent and pinch the ends.

Bake 15 min.

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

Whisk together coconut flakes & powdered sugar.

Sprinkle topping over the kipferl.

Let cool completely & serve.