Step 1

In a large bowl, beat the butter, sugar and vanilla until nice and creamy. In another bowl mix flour, cornstarch and salt.

Step 2

Add the pineapple and coconut to the butter mixture and mix until well incorporated over medium to high speed. Gradually add the flour mixture to the butter mixture until well blended.

Step 3

Form the dough into a ball and wrap it up in plastic wrap. You’ll want to chill the dough for about an hour to solidify the fats in the cookies. You’ll want to do this, to prevent the cookies from spreading as they bake, so patience is key.

Step 4

Preheat oven to 325°F (163°C).

Step 5

Start by dividing the dough in 2 pieces then roll each one into a log. Next cut the log into equal strips, you should get about 30 strips from both pieces. Gently roll out each strip, thinning out the ends a bit and bend into crescents.

Step 6

Place the cookies on baking sheets, making sure they’re about 2 inches apart. You don’t need to grease your baking sheet because there’s lots of butter in the cookies. Transfer the baking sheet to the oven and bake for about 20 minutes or until the edges of the cookies start to brown.

Step 7

Gently transfer them to a cooling rack and allow them to cool until they come to room temperature, then dust with powdered sugar, if preferred.