In a mixer bowl, add flour, baking powder, and butter. Start mixing at low speed. Slowly start adding shredded coconut and granulated sugar. Finally, add the eggs and milk. Mix for a couple of minutes until the mixture becomes crumbly.*
Transfer the dough mixture into the large bowl and work the dough with your hands for a few minutes. It should become more incorporated but still a little crumbly. Transfer the dough onto the lightly floured work surface.
Continue working the dough, but just for another minute or so. You don’t want to overwork the dough since the butter will melt, and the dough will become very sticky.
Preheat the oven to 350 Fahrenheit and line the baking sheet with parchment paper. You will most likely need one full-size baking sheet and another half-size baking sheet.
Then, take a small piece of dough (approximately 1 ounce or heaping tablespoon). Roll the dough ball with your palms for a few seconds and then start rolling the dough ball to make a log and gently turn the edges into a crescent shape.* Transfer to the baking sheet and repeat until you use all dough. I baked it into two batches because you don’t want to overcrowd the baking pan. The crescent cookies will expand a little while baking. Put the baking sheet into the oven and bake for 23 minutes.*
In a medium-sized bowl, add powdered sugar and vanilla sugar. Mix until combined. Remove the baking sheet from the oven and let cool for a minute or two. Roll the crescent cookie into the sugar mixture until evenly coated.*
Repeat the process with the second batch of cookies. You should have enough sugar mixture for both cookie batches. Serve immediately! Enjoy!
Notes
You don't need a mixer to mix the dough. You can mix the dough in a large bowl using a spatula.
Make the crescent as even as you can since this will ensure the even baking.
My cookies took 23 minutes to bake, but you may need to check them after 20 minutes. Baked cookies will still be pale. They can get overbaked very quickly.
The vanilla sugar won't stick to cookies if you don't coat the cookies while still warm.
Roll the cookie dough into a 4-inch length cylinder, approximately ¾ inch thick. Then gently turn the edges into a crescent shape.