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Coconut Marmalade Crescents
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1 cup sugar

3/4 cup Land O Lakes® Butter, softened

1 (8-ounce) package cream cheese, softened

1/2 teaspoon rum flavoring,   if desired

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1 cup plain or toasted sweetened flaked coconut


1 1/2 cups powdered sugar

1/3 cup orange or apricot marmalade

1 to 2 tablespoons orange juice


Plain or toasted sweetened flaked coconut, if desired

 *Substitute 1 teaspoon vanilla.

How to make

  1. STEP 1

    Combine sugar, butter, cream cheese and rum flavoring in large bowl. Beat at medium speed until creamy. Add flour and baking soda; beat at low speed until well mixed. Stir in coconut. Cover; refrigerate 1 hour or until firm.

  2. STEP 2

    Heat oven to 350°F.

  3. STEP 3

    Shape dough into 1 1/4-inch balls; roll each into 2-inch logs. Shape into crescent on ungreased cookie sheets. Bake 10-12 minutes or until set and edges are lightly browned. Remove to cooling racks; cool completely.

  4. STEP 4

    Combine powdered sugar, marmalade and enough orange juice for desired glazing consistency. Frost cooled cookies with glaze. Sprinkle with coconut, if desired. Let stand about 1 hour until glaze is set.

  5. STEP 5

    Store in single layer between sheets of waxed paper in loosely covered container.

Tip #1

- Be sure cream cheese and butter are very soft to prevent lumps when mixing.

Tip #2

- To toast coconut, spread coconut in single layer on ungreased baking sheet. Bake at 350°F., stirring occasionally, for 5 to 10 minutes until light golden brown. Remove from baking sheet. Cool completely.

Tip #3

Recipe Tip:

Tip #4

Omit the glaze and sprinkle cookies with powdered sugar instead.

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