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.
Printable recipe:
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Pineapple Coconut Crescents
Ingredients
- 1 cup butter unsalted
- 1/2 cup sugar granulated
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/2 cup crushed pineapple
- 3/4 cup coconut flakes lightly toasted
- powdered sugar same as icing sugar or confectioners sugar
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. 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.
Nutrition Information:
Enjoy!
These look addictive!
They are. 🙂 Trust me.
I’ll be making these on the weekend. Thanks!
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!
Thank you Jas. Hopefully your cookies will turn out. 🙂
mmm, sounds yummy, but recipe is missing directions for the coconut flakes and pineapple
Hi Jas, I’ve updated the recipe. Thanks.