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Iced Coconut Crescents

 Iced Coconut Crescents
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.
48 ServingsPrep: 15 min. Bake: 10 min./batch

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 3 eggs
  • 1/2 cup orange juice
  • 1-1/2 teaspoons McCormick® Pure 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

Directions

  • 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.
  • 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.
  • In a small bowl, combine confectioners' sugar and milk. Decorate as

2 of 2

Iced Coconut Crescents (continued)

Directions (continued)

  • desired with icing and sprinkles. Let stand until set. Yield: 4
  • dozen.
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.