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Orange Coconut Crisps

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  Butter/Margarine 1 Cup (16 tbs), softened
  Sugar 1 Cup (16 tbs)
  Egg 1
  Grated orange peel 1 Teaspoon
  Vanilla 1 Teaspoon
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Cornstarch 1 Cup (16 tbs)
  Baking powder 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Flaked coconut/Shredded 1 1⁄3 Cup (21.33 tbs)

In large bowl of an electric mixer, beat butter and sugar until creamy; beat in egg, orange peel, and vanilla.
In another bowl, stir together flour, cornstarch, baking powder, and salt.
Gradually add to butter mixture, blending thoroughly.
Add coconut and mix until well combined.
Cover dough tightly with plastic wrap and refrigerate for about 2 hours.
Roll dough into 1 to 1 1/4-inch balls and arrange about 2 inches apart on greased baking sheets.
With tines of a fork, flatten each ball to a thickness of about 1/4 inch.
Bake in a 375° oven for 8 to 10 minutes or until lightly browned.
Let cool for about a minute on baking sheets, then transfer to racks and let cool completely.
Store airtight.

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