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“These little babies are so good! Just enough orange and coconut flavor to balance out. They are now a regular item on my holiday baking list. Recipe from Epicurious.”
READY IN:
1hr 33mins
SERVES:
36
YIELD:
36 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F Bake coconut on rimmed baking sheet until light golden, stirring occasionally, about 12 minutes.
  2. Using electric mixer, beat butter, 1/2 cup powdered sugar, and both extracts in bowl to blend well. Beat in flour, orange peel, and salt. Stir in coconut. Cover and chill at least 1 hour and up to 1 day. Soften dough slightly before shaping.
  3. Preheat oven to 350°F
  4. Line 2 large baking sheets with parchment paper.
  5. Using 1 level tablespoon dough for each cookie, roll dough between palms of hands into balls.
  6. Place on prepared sheets, spacing 1 inch apart.
  7. Bake until golden on bottom but pale on top, about 18 minutes.
  8. Transfer cookies to racks; cool 5 minutes.
  9. Place remaining 1 3/4 cups powdered sugar in bowl.Roll hot cookies in powdered sugar, covering completely.
  10. Cool cookies on rack. Roll cookies in powdered sugar again, coating generously.
  11. Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.

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