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Iced Coconut-Orange Cookies

 Iced Coconut-Orange Cookies
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
36 ServingsPrep: 25 min. Bake: 10 min./batch + cooling

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

2 of 2

Iced Coconut-Orange Cookies (continued)

Directions (continued)

  • 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.