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Iced Coconut Crescents Recipe
Iced Coconut Crescents Recipe photo by Taste of Home

Iced Coconut Crescents Recipe

Publisher Photo
Cookie crescents get a tropical twist when you add refreshing orange juice and coconut. Bake these goodies any time of year and decorate them to suit the season or occasion.
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch
MAKES:48 servings
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch
MAKES: 48 servings

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 3 eggs
  • 1/2 cup orange juice
  • 1-1/2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1-2/3 cups flaked coconut
  • ICING:
  • 2 cups confectioners' sugar
  • 1/4 cup 2% milk
  • Assorted sprinkles of your choice

Nutritional Facts

1 cookie equals 99 calories, 3 g fat (2 g saturated fat), 18 mg cholesterol, 52 mg sodium, 16 g carbohydrate, trace fiber, 1 g protein.

Directions

  1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, orange juice and vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well. Stir in coconut.
  2. Shape tablespoonfuls of dough into crescent shapes. Place 2 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges are lightly browned. Cool 1 minute before removing to wire racks to cool.
  3. In a small bowl, combine confectioners' sugar and milk. Decorate as desired with icing and sprinkles. Let stand until set. Yield: 4 dozen.
Originally published as Iced Coconut Crescents in Taste of Home Christmas Annual Annual 2013, p151

Nutritional Facts

1 cookie equals 99 calories, 3 g fat (2 g saturated fat), 18 mg cholesterol, 52 mg sodium, 16 g carbohydrate, trace fiber, 1 g protein.

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MY REVIEW
Reviewed Nov. 16, 2014

"Delicious and easy to make"

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