Orange, Coconut Cookies
Servings: 3 dozen cookies
Preparation Time: 15 minutes
Ingredients:
- 2 3/4 cup flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup flaked, unsweetened, dried coconut
- 1/2 cup virgin palm oil, soft butter consistency
- 1/2 cup butter, softened
- 1 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- zest of 2 medium-sized oranges
- 4 tablespoons orange juice
Directions:
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
In a small bowl, stir the flour, baking powder, baking soda, and coconut together. Set aside.
Beat palm oil, butter, and sugar until light and fluffy. Add egg, vanilla extract, orange zest, and juice. Beat until well incorporated.
Blend the dry ingredients into the orange mixture in three stages, mixing just until incorporated.
Drop tablespoon-sized balls of dough unto cookie sheets and bake for 7–10 minutes. For a chewy cookie, bake for about 7–8 minutes. The cookies should still be soft and fragile and “gooey” in the middle. Cool on cookie sheets. For a crispy/cakey cookie, bake until lightly browned, about 9–10 minutes.
Note: The virgin palm oil will give an orange color to the cookies due to the high amount of carotenes.
Recipe courtesy of Sarah Shilhavy.
Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.
