Pineapple Coconut Crescent – Tropically delicious, yet totally Christmas-y cookies!
Outside it’s snowing and it’s beautiful, well from the inside anyway, I wouldn’t want to be out there driving. So as far as I’m concerned now, let it snow, let it snow. My dog just loves this weather, she wants to be outside all the time.
Today we put up the Christmas tree and it’s beautiful. My husband thinks it’s too early but I think not. So perfect weather for putting up a Christmas tree. I was also in the mood for baking cookies earlier. So I made these pineapple coconut crescents.
These cookies are so pretty and festive looking, and more importantly delicious. I think you’ll love these, my husband adores these cookies for the mere fact that they have pineapple and coconut in them, something you don’t find quite often. I hope you’ll enjoy them as well.
In the bowl of your mixer, add the butter, sugar and vanilla extract.
Mix it on medium to high speed, until it’s light and fluffy.
Get the pineapple and coconut ready. I used unsweetened finely shredded coconut.
Add the pineapple and coconut to the mixing bowl and mix on medium until the everything is well incorporated.
In another bowl, mix the flour, cornstarch and salt together. Gradually add the flour mixture to the butter mixture until well blended.
Wrap the cookie dough in plastic wrap and refrigerate for an hour.
After an hour preheat your oven to 325 F degrees. Shape the cookie dough into crescents and place them 2 inches apart on an ungreased cookie sheet or a cookie sheet lined with silpat.
Bake the cookies for 20 minutes and then cool them on wire racks. Sprinkle with powdered sugar.
These cookies are perfect for Christmas. I usually make these and give them to friends and family and everybody loves them.
- 2 cups all purpose flour
- ½ tsp salt
- 1 cup unsalted butter
- ¼ cup cornstarch
- 1 tsp vanilla
- ½ cup white sugar
- ½ cup crushed pineapple
- ¾ cup lightly toasted coconut flakes
- powdered sugar
- In a large bowl, beat the butter, sugar and vanilla until nice and creamy. In another bowl mix flour, cornstarch and salt.
- Add the pineapple and coconut to the butter mixture and mix until well incorporated over medium to high speed.
- Gradually add the flour mixture to the butter mixture until well blended. Refrigerate the dough for at least 1 hour.
- Preheat oven to 325 F degrees.
- Shape the dough into crescents and place them 2 inches apart on an ungreased cookie sheet.
- Bake for 20 minutes or until golden. Cool them on wire racks and then sprinkle with powdered sugar.