Name: Coconut-Macadamia Crescents
Yield: Makes about 5 dozen
Ingredients: 1 cup (2 sticks) unsalted butter, room temperature; 3/4 cup powdered sugar, sifted; 2 teaspoons vanilla extract; 2 teaspoons coconut extract; 2 1/4 cups sifted all purpose flour; 1 teaspoon salt; 1 cup chopped, roasted, salted macadamia nuts; 1 egg white, beaten to blend; 1 cup sweetened shredded coconut; Additional powdered sugar

Tropical flavors give a new spin to these traditional holiday cookies.

Recipe information

Yield
Makes about 5 dozen

Ingredients

1 cup (2 sticks) unsalted butter, room temperature

3/4 cup powdered sugar, sifted

2 teaspoons vanilla extract

2 teaspoons coconut extract

2 1/4 cups sifted all purpose flour

1 teaspoon salt

1 cup chopped, roasted, salted macadamia nuts

1 egg white, beaten to blend

1 cup sweetened shredded coconut

Additional powdered sugar

Preparation

Step 1
Using electric mixer, beat butter in medium bowl until light. Gradually beat in 3/4 cup powdered sugar. Beat in extracts. Stir in flour and salt, then macadamia nuts. Refrigerate dough 30 minutes.
Step 2
Preheat oven to 325°F. Line 3 large baking sheets with parchment paper. Pinch off 1 tablespoon dough; shape into 2-inch-long, 1/2-inch-thick crescent. Repeat with remaining dough. Brush crescents with egg white, then dip tops into coconut. Place crescents, coconut side up, on parchment-lined sheets, spacing cookies 1 inch apart. Bake until just barely golden brown, about 20 minutes. Cool cookies on sheets on rack. Sift additional powdered sugar over cookies. (Can be prepared 1 week ahead. Transfer cookies to airtight container and freeze. Bring to room temperature before serving.)

TagsCookie Dessert Coconut Fruit Macadamia Nut Nut Baking Electric Mixer Stand Mixer Winter Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes