For the coconut croissants, prepare a short pastry from the ingredients and chill it for one hour. Preheat the oven to 175°C (convection oven).
Form small croissants with blunt ends from the short pastry. Bake the croissants until they have “feet”, i.e. until the ends of the croissants are golden.
Allow kipferl to cool and store in a cookie tin.
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