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4.8 from 9 votes

Pineapple Coconut Crescents

Jump to RecipePrintRate
By: Joanna Cismaru •12/7/22 10 Comments

This post may contain affiliate links. Please read my disclosure policy.

pin for 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!

pineapple coconut crescent cookies on a plate dusted with powdered sugar.
Table of Contents Open
  • Delicious Pineapple Coconut Crescents Recipe
  • Why You’ll Love These Pineapple Coconut Crescents
  • Ingredients You’ll Need
  • How To Make Pineapple Coconut Crescents
    • Cream Butter And Sugar
    • Make The Cookie Dough
    • Chill The Dough
    • Preheat The Oven
    • Shape Dough Into Cookies
    • Bake The Cookies
    • Cool And Serve
  • Frequently Asked Questions
    • How Do I Keep My Cookies From Spreading?
    • How Do I Know When My Shortbread Cookies Are Done?
  • Expert Tips
  • Storage
  • Other Delicious Cookie Recipes To Try
    • Brown Sugar Scottish Shortbread
    • The Perfect Shortbread Cookies
    • Mexican Wedding Cookies
    • Sugar Cookies
  • Pineapple Coconut Crescents
    • Ingredients
    • Instructions
    • Equipment
    • Notes
    • Nutrition Information
  • Did You Make This?

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.

pineapple coconut crescent cookies on a plate dusted with powdered sugar.

Why You’ll Love These Pineapple Coconut Crescents

  • Easy to Make! You only need a handful of basic pantry ingredients. It’s a fantastic cookie recipe for beginner bakers including kids. 
  • Perfect for the Holidays! These pineapple coconut crescents will be the perfect addition to your holiday table.
  • Crowd Pleaser! Tender, flaky, buttery little morsels that are sure to please all kids and adults alike.

Ingredients You’ll Need

ingredients needed to make pineapple coconut crescents.
  • 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.

How To Make Pineapple Coconut Crescents

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!

Cream Butter And Sugar

process shots showing how to make pineapple coconut crescents.

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.

Make The Cookie Dough

process shots showing how to make pineapple coconut crescents.

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.

Chill The Dough

process shots showing how to make pineapple coconut crescents.

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.

Preheat The Oven

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.

Shape Dough Into Cookies

process shots showing how to make pineapple coconut crescents.

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.

Bake The Cookies

process shots showing how to make pineapple coconut 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.

Cool And Serve

process shots showing how to make pineapple coconut crescents.

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!

pineapple coconut crescents on a cooling rack dusted with powdered sugar.

Frequently Asked Questions

How Do I Keep My Cookies From Spreading?

The key to keep your cookies from spreading is to chill the cookie dough before shaping it, to solidify the fats. Also, make sure you don’t grease your baking sheet, you want the cookies to grab on to the baking sheet as they bake to keep them from spreading.

How Do I Know When My Shortbread Cookies Are Done?

You’ll know your cookies are done baking when they start to slightly turn brown at the bottom and around the edges, then is the time to remove them from the oven. If you like your cookies crunchier, go ahead and leave them in for a couple more minutes, but don’t forget that cookies continue to cook while on the baking sheet after you take them out of the oven.

pineapple coconut crescent cookies on a plate dusted with powdered sugar.

Expert Tips

  1. Bake your cookies on the middle rack of your oven and only one cookie sheet at a time, for even baking.
  2. Traditionally these cookies are very pale in color, you don’t want them golden brown. In order to do this, we have to use a low oven temperature, which is why we bake these cookies at 325°F.
  3. Allow the cookies to cool completely before dusting with powdered sugar.

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.

pineapple coconut crescent cookies on a plate dusted with powdered sugar.

Other Delicious Cookie Recipes To Try

a stack of shortbread on a cooling rack
50 minutes mins

Brown Sugar Scottish Shortbread

stacks of shortbread on a cooling rack.
30 minutes mins

The Perfect Shortbread Cookies

mexican wedding cookies on parchment paper.
40 minutes mins

Mexican Wedding Cookies

iced sugar cookies on a black cooling rack.
1 hour hr 41 minutes mins

Sugar Cookies

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

pineapple coconut crescent cookies on a plate dusted with powdered sugar.
4.78 from 9 votes

Pineapple Coconut Crescents

Prep 30 minutes minutes
Chilling Time 1 hour hour
Cook 20 minutes minutes
Total 1 hour hour 50 minutes minutes
30
Rate Recipe Print Recipe
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!
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Ingredients

  • 1 cup butter (unsalted, softened)
  • ½ cup sugar (granulated)
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • ¼ cup cornstarch
  • ½ teaspoon salt
  • ½ cup crushed pineapple (drained)
  • ¾ cup coconut flakes
  • powdered sugar (same as icing sugar or confectioners sugar)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • 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.
    process shots showing how to make pineapple coconut crescents.
  • 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.
    process shots showing how to make pineapple coconut crescents.
  • Preheat oven to 325°F (163°C).
  • 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. Gently roll out each strip, thinning out the ends a bit and bend into crescents.
    process shots showing how to make pineapple coconut 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.
    process shots showing how to make pineapple coconut crescents.
  • Gently transfer them to a cooling rack and allow them to cool until they come to room temperature, then dust with powdered sugar, if preferred.
    process shots showing how to make pineapple coconut crescents.

Equipment

  • KitchenAid Classic 4.5 Quart Stand Mixer
  • 15×21-inch Baking Sheet

Notes

  1. Bake your cookies on the middle rack of your oven and only one cookie sheet at a time, for even baking.
  2. Traditionally these cookies are very pale in color, you don’t want them golden brown. In order to do this, we have to use a low oven temperature, which is why we bake these cookies at 325°F.
  3. Allow the cookies to cool completely before dusting with powdered sugar.
  4. 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.
  5. 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.
  6. You can also freeze the dough properly wrapped in plastic wrap for up to 3 months.

Nutrition Information

Serving: 1cookieCalories: 118kcal (6%)Carbohydrates: 12g (4%)Protein: 1g (2%)Fat: 8g (12%)Saturated Fat: 5g (31%)Cholesterol: 16mg (5%)Sodium: 41mg (2%)Potassium: 27mg (1%)Fiber: 1g (4%)Sugar: 4g (4%)Vitamin A: 191IU (4%)Vitamin C: 1mg (1%)Calcium: 4mgIron: 1mg (6%)
© Author Jo Cooks

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

pineapple coconut crescent cookies on a plate dusted with powdered sugar.

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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10 Comments
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Alena Williams
Alena Williams
Posted: 9 months ago

5 stars
These reminded me of my Viennese crescents I make every year but now these with my two favorite things they will become my fav!! Thank you Joanne

0
Reply
Colette Cameron
Colette Cameron
Posted: 9 months ago

Do you drain the pineapple before adding it? Thank you.

1
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Colette Cameron
Posted: 9 months ago

Yes, you need to drain it.

0
Reply
Natalie
Natalie
Posted: 11 years ago

These look addictive!

2
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Natalie
Posted: 11 years ago

They are. 🙂 Trust me.

1
Reply
Kat
Kat
Posted: 11 years ago

I’ll be making these on the weekend. Thanks!

0
Reply
Jas
Jas
Posted: 11 years ago

Thanks Jo! I have to make it again. I used coconut flakes from the first version and had to add more flour. I like the coconut flour (finely shredded coconut) better, it has more flavor.
Btw, I LOVE all your recipes, I have tried many and keep making them over and over again. I’m originaly from Bosnia, our traditional cuisine is very similar 🙂
I’m always exited when there is a new recipe on your blog.
Thanks for sharing!

1
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jas
Posted: 11 years ago

Thank you Jas. Hopefully your cookies will turn out. 🙂

0
Reply
Jas
Jas
Posted: 11 years ago

mmm, sounds yummy, but recipe is missing directions for the coconut flakes and pineapple

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jas
Posted: 11 years ago

Hi Jas, I’ve updated the recipe. Thanks.

0
Reply

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I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

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