I made these cookies to bring into work along with the Heart Attack Brownies for my birthday. They were a nice lighter treat compared to the monster brownies. I made these all the way back in February but I think the coconut and orange combo work a lot better for spring than in winter. Being terribly behind in some of my posts has worked in my favor this time! Sweet!
The hardest part about these cookies was the coconut. The baking coconut in the UK is very dry and brittle whereas the American kind is sticky. I did my best to use the dry kind by soaking it in some milk for 30 minutes and then squeezed it dry. It seemed to be an OK substitute.
3/4 cup sugar
zest of 1 orange
2 1/2 cups plain flour
1/2 tsp salt
2 sticks (225g) unsalted butter, cold cut into cubes
1 tsp vanilla
3 tbs cream cheese, at room temperature
2 tbs orange juice
1 cup icing sugar
1/2 cup unsweetened shredded coconut
- Put the granulated sugar and orange zest in a mixing bowl and use your hands to rub it together. Add the flour and salt and mix for 30 seconds on medium speed.
- With the mixture on low speed gradually add the cubes of butter When it looks crumbly add the vanilla and then gradually add 2 tablespoons of the cream cheese. When it starts to come together remove and lightly knead on a floured surface.
- Preheat the oven to 350 F/180 C. Scoop 1 1/2 tablespoons of dough and roll into a ball. Place on a parchment lined baking sheet and make an indent in the center. Leave 1 inch between cookies and bake for 14 to 16 minutes until golden around the edges.
- Make the glaze. In a small bowl mix 1 tablespoon of cream cheese, the orange juice and icing sugar. Mix until thick like glue.
- Place the coconut in a bowl. Dip the top of the cookies in the glaze and then in the coconut. Let set for 20 minutes.
adapted from One Girl Cookies