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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
  • Total Time
    Prep: 25 min. Bake: 10 min./batch + cooling
  • Makes
    3 dozen

Ingredients

  • 1/2 cup butter, softened
  • 2/3 cup sugar
  • 1 large egg
  • 3 tablespoons orange juice
  • 1 tablespoon lemon juice
  • 1 teaspoon grated orange zest
  • 1/2 teaspoon grated lemon zest
  • 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 zest
  • 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 zests. 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.
Nutrition Facts
1 each: 92 calories, 4g fat (2g saturated fat), 13mg cholesterol, 52mg sodium, 14g carbohydrate (9g sugars, 0 fiber), 1g protein.
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