Iced Coconut-Orange Cookies Recipe

5 1 1
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Iced Coconut-Orange Cookies Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min./batch + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 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 sweetened shredded 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.
Originally published as Iced Coconut-Orange Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p60

Nutritional Facts

1 each: 92 calories, 4g fat (2g saturated fat), 13mg cholesterol, 52mg sodium, 14g carbohydrate (9g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

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  • 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 sweetened shredded 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
  1. 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.
  2. 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.
  3. In a small bowl, beat the icing ingredients until smooth. Spread over cookies. Let stand until set. Yield: 3 dozen.
Originally published as Iced Coconut-Orange Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p60

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Reviews forIced Coconut-Orange Cookies

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MY REVIEW
gaylekirsten User ID: 6380150 93291
Reviewed Dec. 4, 2011

"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."

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