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“This recipe came from the spring 2010 cooking club magazine. It looks yummy, but I haven't tried it yet.”
READY IN:
40mins
SERVES:
24
YIELD:
4 dozen cookes
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350. Beat sugar, brown sugar, and shortening in large bowl at medium speed 3 minutes or until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in 2 tbsp water, 2 tbsp orange juice, vanilla, and 1 tsp orange peel until blended.
  2. Whisk flour, baking soda, salt, and baking powder in medium bowl. Beat into sugar mixture at low speed until just combined. Stir in oats and coconut.
  3. Drop 1 tbsp dough per cookie 3 inches apart onto parchment paper-lined baking sheets. Bake 10 minutes or until golden brown and set.
  4. Meanwhile, combine butter, 3 tbsp orange juice, and 1 tbsp orange peel in large bowl. Whisk in powdered sugar until icing is of a spreadable consistency, adding additional juice if needed. Spread each cookie with generous 1 tsp frosting. Cool cookies completely on wire rack before icing.

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