Wonderfully sweet, delicately crispy, and with a subtle hint of caramel from coconut sugar, these Vanilla Coconut Horns are the perfect cookies for a cozy fika or any occasion that deserves a special treat. The combination of coconut and vanilla brings out a warm, almost caramelized flavor, making these crescent-shaped cookies a delightful indulgence.
Why You’ll Love This Recipe
These Vanilla Coconut Horns are as beautiful as they are delicious, with a crisp, melt-in-your-mouth texture that’s perfect for pairing with tea or coffee. Using coconut sugar adds a unique depth and touch of caramel that enhances the vanilla, creating an elegant balance of sweetness and flavor. They’re easy to make, require only a handful of ingredients, and bring a bit of sweetness to any occasion.
Ingredients You’ll Need
- 4 3/4 dl (about 190 g) all-purpose flour: This forms the base, giving the cookies their structure. Make sure to measure accurately to get the best texture.
- 200 g unsalted butter, room temperature: Butter adds richness and that signature crumbly texture. Use high-quality butter, and keep it at room temperature—soft but not too warm—for easy blending.
- 1 tbsp coconut sugar (or regular sugar): Coconut sugar lends a hint of caramel and a natural sweetness.
- 1/4 tsp pure vanilla powder: Vanilla powder has a more concentrated flavor than extract, but you can substitute with vanilla sugar if that’s what you have on hand.
- A pinch of flaky salt: Just a touch of salt balances the sweetness and enhances the flavors.
For Decoration:
- 1 dl (about 40 g) coconut sugar or granulated sugar: Dipping the warm cookies in sugar adds a subtle sparkle and a light crunch.
How to Make Vanilla Coconut Horns
Step 1: Prepare the Dough
- In a large mixing bowl or food processor, combine the flour, coconut sugar, vanilla powder, and salt.
- Cut the butter into small cubes and add it to the dry ingredients. If using a food processor, pulse gently until the mixture just starts to come together. If mixing by hand, use your fingertips to blend the butter with the dry ingredients until a smooth dough forms.
- Once the dough is cohesive, shape it gently into a long roll. Avoid over-kneading—overworking the dough can make the cookies tough rather than tender.
Step 2: Chill the Dough
Wrap the dough in plastic wrap and chill it in the refrigerator for at least 20 minutes. Chilling helps the dough firm up, making it easier to shape into crescents and ensuring a better texture during baking.
Step 3: Preheat the Oven
While the dough is chilling, preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper for easy cleanup and even baking.
Step 4: Shape the Horns
- Divide the chilled dough into approximately 20 equal pieces. For consistency, roll each piece into a small cylinder around 5 cm (2 inches) in length.
- Gently shape each piece into a crescent or horn shape, taking care not to flatten the dough too much.
Step 5: Bake
Arrange the cookies on the prepared baking sheet, leaving a bit of space between each one. Bake for 10-12 minutes or until they’re lightly golden around the edges.
Tip: Keep an eye on the cookies as they bake. They should be just golden, not overly browned, to maintain their delicate flavor.
Step 6: Coat with Sugar
While the cookies are still warm, carefully dip each one in the additional coconut sugar or granulated sugar. The warmth helps the sugar adhere, adding a light layer of sweetness and a satisfying crunch.
Tips for Perfect Vanilla Coconut Horns
- Chill the Dough: Don’t skip the chilling step! It firms up the dough, which helps the cookies hold their shape and gives a tender texture.
- Use Quality Vanilla Powder: For the best flavor, use pure vanilla powder or vanilla sugar. Vanilla extract won’t have the same effect here, as the powder is more concentrated.
- Avoid Over-Mixing: When mixing the butter into the flour, go for a gentle touch. Overworking the dough can lead to tough cookies.
- Coat While Warm: Dipping the cookies in sugar while they’re still warm ensures an even, light coating that sticks well.
Serving Suggestions
These Vanilla Coconut Horns are ideal for any occasion where a sweet treat is welcome:
- With Coffee or Tea: Enjoy these cookies alongside your favorite hot drink for a cozy afternoon break.
- At a Gathering: The pretty crescent shapes make these perfect for a festive cookie platter.
- With Ice Cream: Serve a couple of Vanilla Coconut Horns with a scoop of vanilla or caramel ice cream for an elegant dessert.
Storing Your Vanilla Coconut Horns
To keep these cookies fresh and crisp:
- In an Airtight Container: Store the cookies in an airtight container at room temperature for up to 1 week.
- Freezing Option: You can freeze the baked cookies in a freezer-safe container for up to 2 months. Thaw them at room temperature before serving.
Note: For the best texture, it’s recommended to consume these cookies within a few days after baking.
Frequently Asked Questions
Can I use regular sugar instead of coconut sugar?
Yes, you can substitute coconut sugar with regular granulated sugar in both the dough and for coating. Coconut sugar has a subtle caramel flavor, so the taste will be slightly different but still delicious.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough and store it in the fridge for up to 2 days before shaping and baking. Let the dough sit at room temperature for a few minutes if it becomes too firm.
Can I substitute vanilla extract for vanilla powder?
For this recipe, vanilla powder is recommended for a concentrated vanilla flavor. If you only have vanilla extract, add 1/2 teaspoon to the dough, but note that the flavor will be milder.
These Vanilla Coconut Horns are an elegant, simple cookie to make, bringing a bit of sweetness to any occasion. Perfectly crisp with a hint of vanilla and caramel, they’re sure to become a favorite. Enjoy your baking!
Vanilla Coconut Horns Recipe
Ingredients
Dough Ingredients
- 4 ¾ dl all-purpose flour about 190 g
- 200 g unsalted butter room temperature, not too soft
- 1 tbsp coconut sugar or regular sugar
- ¼ tsp pure vanilla powder or vanilla sugar if preferred
- flaky salt a pinch
For Decoration
- 1 dl coconut sugar or granulated sugar, about 40 g
Instructions
Dough Preparation
- In a mixing bowl or food processor, combine the flour, coconut sugar, vanilla powder, and salt.
- Cut the butter into small pieces and add to the dry ingredients. Using your fingers, mix until a smooth dough forms, or pulse in the food processor until just combined, then shape the dough by hand into a long roll. Avoid over-kneading for a tender texture.
- Wrap the dough and chill for at least 20 minutes in the refrigerator.
Baking Instructions
- Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.
- Divide the dough into 20 equal pieces. Roll each piece into a 5 cm (about 2-inch) length and gently shape it into a crescent or horn shape.
- Place on the prepared baking sheet and bake for 10-12 minutes, or until lightly golden.
- While the cookies are still warm, dip them in the sugar and place them back on the sheet to cool completely.
- Store in an airtight container in a cool place.
Notes
- For a softer texture, avoid over-kneading the dough.
- Store in an airtight container to keep the cookies fresh.
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