"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Coconut-Macadamia Crescents Recipe

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This recipe for Coconut-Macadamia Crescents, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Heather Lawrie Smith
Added: Saturday, November 17, 2007


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

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. Line 3 large baking sheets with
parchment paper. Pinch off 1 tablespoon dough; shape into
2-inch long, 1/2 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
Makes about 5 dozens




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