For the coconut croissants, mix all ingredients and quickly knead into a smooth dough. Wrap the dough in plastic wrap and let it rest for two hours.
Preheat the oven to 170 ºC hot air.
Using a dough card, separate the dough into a few equal-sized pieces and make rolls of about 1.5 cm in diameter. Divide these strands again into small pieces and shape them into croissants.
Place on a baking tray lined with baking paper and bake for about 15 minutes.
Mix vanilla sugar, coconut flakes and powdered sugar and sprinkle on the still hot coconut croissants.