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Ingredients
- 1 cup butter, at room temperature
- ¾ cup icing sugar, sifted
- 2 tsp. vanilla
- 2 tsp. coconut extract
- 2 ¼ cups flour, sifted
- 1 tsp. salt
- 1 cup salted macadamia nuts, roasted and chopped
- 1 egg white, beaten to blend
- 1 cup sweetened shredded coconut
- Additional powdered sugar
Preparation
Step 1
Beat butter until light. Gradually beat in ¾ cup icing sugar, then beat in the extracts. Sift in the flour and salt, and mix. Add the nuts and chill dough for 30 minutes.
Preheat oven to 325 degrees. Pinch of 1 tbsp. dough and shape into 2 inch long ½ inch thick crescents. Repeat. Brush crescents with the egg white and then dip tops into coconut. Place the crescent, coconut side up on parchment paper 1 inch apart. Bake until just barely golden, about 20 minutes. Cool on racks. Sift additional powdered sugar over top.