Crumble butter pieces with flour.
Add remaining ingredients and knead to a dough.
Divide dough in two and form to a roll.
Place in fridge to cool for half an hour.
Cut off small pieces and form to crescent. (Kipferl)
Place on a baking tray with baking paper and bake in preheated oven at 180° C for about 10 minutes.
Leave to cool.
Melt chopped chocolate and coconut oil in an au-bain-marie (dark and white separate).
Drizzle or dip the Kipferl ends in melted chocolate and leave to dry.
Store in a cookie tin.