Coconut Crescent Cookies

Instructions

1. Uncover the vegan butter and leave it on a plate for 1-2 hours to soften.
2. Prepare the vegan egg replacer according to the package instructions.
3. In a large mixing bowl, cream together the softened vegan butter, sugar, and vanilla sugar until light and fluffy.
4. Add the vegan egg replacer and grated lemon peel to the butter mixture. Mix until well combined.
5. In a separate bowl, combine the all-purpose flour, 80g shredded coconut (rest you will need later), baking powder, and salt.
6. Gradually add the dry ingredients to the wet mixture, mixing until a smooth dough forms.
7. Cover the dough with plastic wrap and refrigerate for at least 1 hour.
8. Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
9. Shape the chilled dough into small crescents. Roll each crescent in the extra shredded coconut to coat them evenly.
10. Place the coated crescents on the prepared baking sheet, spacing them about 2 inches apart.
11. Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
12. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
13. Store the cookies in an airtight container at room temperature for up to one week.