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!
Servings: 30
Calories: 118kcal
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
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.
- 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 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.
- 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.
- 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.
Notes
- Bake your cookies on the middle rack of your oven and only one cookie sheet at a time, for even baking.
- 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.
- Allow the cookies to cool completely before dusting with powdered sugar.
- 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.
Nutrition
Serving: 1cookie | Calories: 118kcal | Carbohydrates: 12g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 41mg | Potassium: 27mg | Fiber: 1g | Sugar: 4g | Vitamin A: 191IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg