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Iced Coconut-Orange Cookies Recipe

These cookies are the favorite of my grandchildren. I make them every Christmas and they disappear as fast as I bake them.—Jovina Cardellino, West Sunbury, Pennsylvania

This recipe is:

Diabetic Friendly

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Iced Coconut-Orange Cookies Recipe

Prep: 25 min. Bake: 10 min./batch + cooling

Yield: 36 Servings

25 10 35

Ingredients

1/2 cup butter, softened
2/3 cup sugar
1 egg
3 tablespoons orange juice
1 tablespoon lemon juice
1 teaspoon grated orange peel
1/2 teaspoon grated lemon peel
1-3/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup flaked coconut
ICING:
1-1/3 cups confectioners' sugar
5 teaspoons orange juice
1 teaspoon lemon juice
1/2 teaspoon grated orange peel
1 drop yellow food coloring, optional

Directions

In a small bowl, cream butter and sugar until light and fluffy. Beat in egg. Beat in orange and lemon juices and peels. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Beat in coconut.
Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until edges are lightly browned. Cool for 1 minute before removing to wire racks to cool completely.
In a small bowl, beat the icing ingredients until smooth. Spread over cookies. Let stand until set. Yield: 3 dozen.

Nutritional Facts 1 cookie equals 92 calories, 4 g fat (2 g saturated fat), 13 mg cholesterol, 52 mg sodium, 14 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Originally published as Iced Coconut-Orange Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p60

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Iced Coconut-Orange Cookies

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(1-1) of 1 reviews

Reviewed on Dec. 04, 2011 by gaylekirsten

Wonderful recipe and easy to make. I added a tablespoon of half and half to the icing so that I could just dip them in the icing. The only complaint I have is that the recipe does not state how much coconut to add. Luckily I had added it to my grocery list and the amount was listed there.