Best Orange Coconut Cookies Recipes

COCONUT ORANGE SLICE COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream shortening and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in oats, orange candy and coconut., Shape dough into 2-in. balls; place 3 in. apart on parchment-lined baking sheets. Bake until cookies are set and edges begin to brown, 15-18 minutes. Remove from pans to wire racks to cool. Store in an airtight container.

TOASTED COCONUT AND ORANGE ICEBOX COOKIES

Steps:

• Heat oven to 350 degrees F and arrange a rack in the middle.
• Combine the flour, zest, and salt in a large bowl and whisk until evenly combined.
• Using a stand mixer fitted with a paddle attachment beat together butter and sugars over high speed until light and airy, about 2 minutes. Add the sugars and beat until fluffy and the mixture looks like wet sand, about 2 more minutes. Add the egg and vanilla and mix until just combined.
• Reduce the speed to medium and add the flour mixture and coconut and beat until just evenly combined. Lay 2 large pieces of plastic wrap on a clean work surface and put half of the dough along the center of each piece. Shape the dough into 2 logs measuring about 1 1/2-inches in diameter and 10-inches long. Roll logs up in the plastic and secure tightly. Refrigerate the logs for 1 hour or up to several weeks.
• Cut the logs into 1/2-inch slices. Roll the cookies in sugar to coat and shake off excess. Arrange on a baking sheet, leaving 1/2-inch between the cookies. Bake until set and golden on the edges, about 15 to 18 minutes. Remove to cooling racks to cool completely.
• When cookies are cool, melt the chocolate in a small pan over medium-low heat until smooth. Dip half of each cookie into the chocolate, scrape off excess, and set on a cooling rack. Refrigerate for at least 15 minutes to set up before serving.

ICED COCONUT-ORANGE COOKIES

Steps:

• 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.

TOASTED COCONUT ORANGE ICEBOX COOKIES

Steps:

• Toast one cup of sweetened flaked coconut in a dry skillet over medium heat. Stir continuously until the coconut begins to turn light brown.
• Watch it carefully, it can burn quickly. Turn the coconut out onto a piece of paper towel and let it cool.
• Combine the flour and salt in a large bowl and whisk until evenly combined. Toss in the coconut until combined.
• In a medium bowl, using your fingers, rub the orange zest into the granulated sugar. it will be fragrant and moist.
• Add the brown sugar and toss to combine.
• Using a stand mixer fitted with a paddle attachment beat together butter and sugars over medium-high speed until light and fluffy, about 2 minutes. Add the egg and beat until the mixture looks like wet sand, about 2 more minutes. Add the vanilla and mix until just combined.
• Reduce the speed to low and add the flour mixture, beating just until evenly combined. If you have to, use a wooden spoon or rubber spatula to combine any remaining flour. Lay 2 large pieces of parchment paper on a clean work surface and put half of the dough along the center of each piece. Shape the dough into 2 logs measuring about 1 1/2-inches in diameter and 10-inches long. Roll logs up in the parchment and refrigerate for at least 1 hour.
• Preheat oven to 350 F and position rack in the center of the oven.
• Cut the logs into 1/2-inch slices. Roll the edges of the cookies in sugar to coat and shake off excess. Arrange on a baking sheet, leaving 1/2-inch between the cookies. Bake until set and golden on the edges, about 13 to 18 minutes minutes. Remove to cooling racks to cool completely.
• Place the chopped chocolate and shortening in a glass or metal bowl and place it over a pot of simmering water (about an inch or so of water). The bowl should not touch the water. Stir chocolate and shortening with a rubber spatula until smooth. Dip half of each cookie into the chocolate, shake off excess, and set on a cooling rack. Refrigerate for at least 15 minutes to set up before serving.

ANISE ORANGE COCONUT FLOUR COOKIES

Steps:

• Preheat oven to 375 f.
• Mix all dry ingredients,except last 1/2 cup sugar.Mix in butter evenly until crumbly.Beat eggs slightly and mix thoroughly into dry ingredients.
• Form balls about the size of a small walnut with your hands,roll in sugar, and place about 2 inches apart on an ungreased baking sheet.Using a fork Press down on cookies lengthwise and then crosswise to flatten them to about 1/4 inch thick(like when you make peanut butter cookies).
• Bake until lightly golden-the bottoms will be a little darker 12-15 minutes(13 minutes is perfect in my oven,yours may vary depending on the accuracy of your oven temperature).
• Let cool for 1 minute on the baking sheet,then carefully remove them to a wire rack to finish cooling completely.
• Repeat with remaining dough.

ORANGE COCONUT DROP COOKIES BY ROSE

Steps:

• Preheat oven to 350. In a large mixer bowl, combine sugar, butter, eggs, baking powder, salt, vanilla and orange extracts. Beat on low speed, until well mixed. Stir in flour and coconut, mix well. Drop by rounded tablespoons 2 inches apart onto greased cookie sheet or parchment paper lined cookie sheet. Bake 8 to 12 minutes until edges are lightly browned. Remove and cool.
• Sometimes I use a little confectioner sugar drizzle but the cookies don't need it. It's up to your taste. Enjoy

ORANGE COCONUT SUGAR COOKIES

Steps:

• Stir together shortening , butter , sugar , egg , orange rind , orange juice ; Beat until smooth ; add the coconut.
• Sift all the dry ingredients together and gradually add to the coconut mixture.
• Drop by heaping teaspoonfuls onto a greased cookie sheet.
• Bake @ 375° for 10-12 minutes or until firm to the touch and lightly browned.
• * NOTE : if you don't want the orange flavor you can substitute 1 teas. vanilla for the rind and 1/4 cup milk for the orange juice.
• * NOTE : If you don't have buttered flavored shortening , you can use regular shortening with part soft butter.

ORANGE COCONUT COOKIES

Steps:

• In a bowl, cream butter and sugar. Stir in orange zest. Combine flour and cornstarch; add to creamed mixture. Shape into 1-in. balls, then roll in coconut. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 14-16 minutes or until coconut is lightly browned and cookies are set. Remove to wire racks to cool.

ORANGE COCONUT COOKIES

Steps:

• Cream butter, orange rind and sugar together well. Beat in eggs, one at a time. Add milk.
• Stir dry ingredients together and add. Mix together. Stir in oats and coconut.
• Drop by spoonfuls onto greased baking sheet.
• Bake at 400 degrees for 8 to 10 minutes.