See Also: Pineapple-Coconut Crescents(recipes)
Coconut & Pineapple Mold(recipes)
Pineapple-Coconut Upside-Down Cake(recipes)
Grilled Ginger Chicken with Pineapple and Coconut Rice(recipes)
Lemon grass ice cream with pineapple salsa and coconut macaroons(recipes)
Heidenhain's crescents(medicine)
Giannuzzi's crescents(medicine)
Almond Crescents(recipes)
Easy Crescents(recipes)
Butterscotch Almond Crescents(recipes)

Pineapple-Coconut Crescents (recipes)


Pineapple-Coconut Crescents

Yield: Makes about 2-1/2 dozen cookies



Ingredients:



2cups all-purpose flour

1/4cup cornstarch

1/4teaspoon salt

1cup (2 sticks) unsalted butter, softened

1/2cup granulated sugar

1teaspoon vanilla

3/4cup lightly toasted flaked coconut

1/2cup drained crushed pineapple

Powdered sugar









Preparation:





1.Sift flour, cornstarch and salt into medium bowl; set aside.2.Beat butter, granulated sugar and vanilla in large bowl until creamy. Gradually add flour mixture, beating until well blended. Stir in coconut and pineapple. (Do not overmix.) Refrigerate dough at least 1 hour or until firm.3.Preheat oven to 325°F. Shape dough into crescents. Place 2 inches apart on ungreased cookie sheets. Bake 20 minutes or until golden brown. Let cookies cool on cookie sheets 2 minutes. Transfer to wire racks; cool completely. Sprinkle with powdered sugar.