Break thy bread

Coconut orange cookies

by 139 Comments

vintage cookie pan with a pile of coconut cookies in the center, 2 fresh orange halves and shredded coconut inside a coconut bowl to the left ,wood zester and white measuring cups on the right.

Coconut enthusiasts will delight in these cookies, which hold a special place in my heart as they were lovingly made by my mother. The recipe originated from her niece and has been a favorite of mine since the first bite. I frequently requested that she prepare them for me. Please note that the recipe yields over 100 cookies, so feel free to halve the quantity if desired. However, be aware that these cookies will quickly become a favorite among everyone and disappear in no time. Although the original recipe did not include oranges, I added them, given my appreciation for the combination. If you are not an orange enthusiast, you are welcome to substitute the orange juice in the dough and the syrup with an equivalent amount of water and skip the orange zest and orange extract.

Ingredients:

400g unsalted butter at room temperature

1/2 cup sugar

Orange zest from one orange

1 cup orange juice

3/4 cup oil

1 cup cornstarch

1 cup shredded coconut

2 teaspoons vanilla extract

1 teaspoon orange extract

6 cups flour

4 teaspoons baking powder

For the syrup:

2 cups sugar

Orange zest from one orange

1 cup orange juice

1 teaspoon orange extract

1/2 cup water

For coating:

2 cups shredded coconut

Instructions:

In a large bowl, mix the butter, sugar, and orange zest together with a spoon. Add the shredded coconut, oil, orange juice, orange extract, vanilla extract, and cornstarch, and mix well. Combine the flour with the baking powder and add to the bowl. Manually knead all the ingredients together to form a soft dough.

Divide the dough into 16 balls and roll each ball into a paper-thin circle. Using a pizza roller, divide the circle into 8 equal triangles. Roll each triangle from the wide side to the center and place it on a cookie sheet lined with parchment paper, seam-side down. Bake at 350Β°F or 180Β°C for 15-20 minutes until slightly golden at the edges and bottom. Cool completely.

While the cookies are in the oven, prepare the syrup by combining all the ingredients together in a small saucepan and bringing it to a boil. Keep boiling for about 10 minutes or until the syrup thickens, then remove from the heat. Cool completely.

Dip 2-3 cookies at a time in the syrup and take them out quickly using a slotted spoon. Place them in the shredded coconut and coat the cookies in coconut from all sides. Set aside.

Keep the cookies in an airtight container at room temperature for up to a week.

Enjoy πŸ˜‹

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