Clarion County Recipe of the Day: Iced Coconut Crescents

J.C. Taggart

J.C. Taggart

Published March 24, 2018 4:01 am
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This dessert makes a great addition to your Easter dessert table!

Iced Coconut Crescents

Ingredients

1/2 cup butter, softened
3/4 cup sugar
3 large 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 sweetened shredded coconut

Icing:

2 cups confectioners’ sugar
1/4 cup 2% milk
Assorted sprinkles

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 two inches apart on ungreased baking sheets. Bake eight to 10 minutes or until edges are lightly browned. Cool one minute before removing to wire racks to cool.

~In a small bowl, combine confectioners’ sugar and milk. Decorate as desired with icing and sprinkles. Let stand until set.

~Makes four dozen.

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