Pineapple Coconut Crescents

These Pineapple Coconut Crescents are sweet, flaky and buttery little morsels that are the perfect addition to your holiday table. Loaded with chunks of pineapple and coconut flakes, these cookies are a crowd pleaser!

Delicious Pineapple Coconut Crescents Recipe

This is a super old recipe that I’ve originally posted over 10 years ago, but it’s one of my favorite cookies that I make every year for the holidays. These pineapple coconut crescent cookies are flaky, butter and just packed with pineapple chunks and coconut flakes.

I love these cookies because they’re really easy to make, I just let my mixer do all the work and then shape them up into crescents and bake. I love to lightly dust these with some powdered sugar for a little extra sweetness and that’s all there is to these delicious cookies.

• Butter – Always use unsalted butter to control the amount of added salt. It needs to be at room temperature for this recipe. You can also use shortening as a substitution needed. 
• Vanilla – Pure vanilla extract is the best choice if you have it on hand.
• Flour – Simple all-purpose flour is all you need.
• Salt – An important ingredient that is used to balance the sweetness.
• Cornstarch – I add a little bit of cornstarch to these cookies to create a crumbly and tender texture.
• Sugar – You’ll need granulated sugar to sweeten our cookies, plus some powdered sugar to dust our cookies with.
• Pineapple And Coconut – You’ll need canned crushed pineapple and some coconut flakes.

These cookies are incredibly easy to make, the hardest part is shaping the cookies into crescents. But once you master that, just bake them and enjoy them!

To begin, you’ll need to cream the butter, sugar and vanilla together. In order to do this, make sure your butter is softened to room temperature. Then beat everything together using the paddle attachment until the mixture is light and fluffy. You’ll also need to combine the flour with the cornstarch and salt in the bowl of your mixer.

Now it’s time to add all the goodies. Add the crushed pineapple and coconut and mix in your mixer until well incorporated. To finish the cookie dough, all you have to do is add the flour mixture to your mixer bowl and beat it until it forms into a dough. The dough should come clean from the sides of the bowl.

Form the dough into a ball and wrap it up in plastic wrap. You’ll want to chill the dough for about an hour to solidify the fats in the cookies. You’ll want to do this, to prevent the cookies from spreading as they bake, so patience is key.

Before starting to shape your cookies you’ll want to preheat your oven to 325°F (163°C) so that it’s nice and hot and ready for us to bake our cookies.

This is the fun part you can do with kids. Start by dividing the dough in 2 pieces then roll each one into a log. Next cut the log into equal strips, you should get about 30 strips from both pieces.

Now, gently roll out each strip, thinning out the ends a bit and bend into crescents.

Place the cookies on baking sheets, making sure they’re about 2 inches apart. You don’t need to grease your baking sheet because there’s lots of butter in the cookies. Transfer the baking sheet to the oven and bake for about 20 minutes or until the edges of the cookies start to brown.

Once the cookies are baked, you’ll want to gently transfer them to a cooling rack and allow them to cool until they come to room temperature. Now, if you wish, dust them with some powdered sugar and go ahead and enjoy!

Storage

Store these cookies plain or decorated in an airtight container at room temperature for up to 5 days or up to 10 days in the refrigerator.

These cookies will last in the freezer for up to 3 months stored in an airtight container. You can thaw them in the refrigerator or at room temperature.

You can also freeze the dough properly wrapped in plastic wrap for up to 3 months.

Enjoy!