Iced Coconut Orange Cookies Recipes

ORANGE DROP COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• Mix together flour, baking powder, baking soda and salt. Stir 1/2 cup orange juice and 1 teaspoon rind into the flour mixture.
• Cream shortening and white sugar together. Mix egg into the sugar mixture thoroughly. Slowly blend flour mixture into the egg and sugar mixture. Drop by teaspoonful onto greased cookie sheet.
• Bake for 8 to 10 minutes.
• Make the icing: Mix confectioner's sugar and 2 tablespoons butter together until smooth. Pour 2 tablespoons orange juice and 1 teaspoon orange rind into the sugar and butter mixture, mix well. When the cookies have cooled spread the icing generously over the tops of the cookies.

ICED ORANGE COOKIES

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and zest. Combine the flour, baking powder and salt; gradually add to the creamed mixture. , Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool. In a small bowl, combine icing ingredients until smooth; drizzle over cooled cookies.

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 OATMEAL COOKIES

Steps:

• First, preheat oven 350ºF and spray baking sheet with nonstick cooking spray.
• Next, prepare oatmeal by placing 1 cup of rolled oats into a food processor. Pulse the oats 6-8 times to chop the oats. It should be coarser than oat flour. Transfer into a medium bowl.
• Add the rest of the dry ingredients and mix until combined. Set aside for later.
• Place butter, coconut oil, and brown sugar into a large bowl. Use a hand mixer (or stand mixer) to cream the butter. Turn the hand mixer to medium/high and combine everything until creamy. This should take a good few minutes few minutes.
• Once creamed, add egg, molasses, and vanilla extract and mix again on medium until smooth.
• Slowly add dry ingredients to wet and combine using the hand mixer on medium. We like to add around 1/2 cup of dry at a time. Repeat until everything is combined.
• Use a 1.5 tablespoon cookie scoop to create cookies. Roll dough between your palms and then slightly flatten them. Place on cookie sheet and repeat until all of the dough is gone.
• Bake at 350ºF for around 12 minutes.
• Once fully cooked, immediately remove cookies from cookie sheet and place onto a cooling rack.
• Let cool for at 10-15 minutes.
• While the cookies are cooling, prepare icing. In a small bowl, mix together powdered sugar and water. Add water a teaspoon at a time so that it doesn't get too thin. You want to make sure that the icing is thick enough to hold shape.
• Once you've made your icing, you can use a teaspoon to drizzle icing on top of each cookie. Top with optional orange zest.

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.

ICED ORANGE COOKIES

Steps:

• In a large mixing bowl, cream shortening and sugar until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Beat in orange juice and peel.
• Combine the flour, baking powder and salt; gradually add to the creamed mixture.
• Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheets.
• Bake at 350° for 10-12 minutes or until edges begin to brown.
• Remove to wire racks to cool.
• In a small bowl, combine icing ingredients until smooth; drizzle over cooled cookies.