Coconut-Macadamia Crescents
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 5 dozen
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup sweetened shredded coconut
- 2 teaspoons coconut extract
- 1 cup (2 sticks) unsalted butter, room temperature
- additional powdered sugar
- 3/4 cup powdered sugar, sifted
- 2 1/4 cups sifted all purpose flour
- 1 cup chopped, roasted, salted macadamia nuts
- Carbohydrate 6 g(2%)
- Cholesterol 8 mg(3%)
- Fat 5 g(8%)
- Fiber 0 g(2%)
- Protein 1 g(2%)
- Saturated Fat 3 g(14%)
- Sodium 33 mg(1%)
- Calories 74
Preparation 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. 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.)
Preparation 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. 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.)
