Orange Coconut Drop Cookies By Rose Recipes

Steps:

• Preheat oven to 350°. In a large bowl, cream shortening and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in oats, orange candy and coconut., Shape dough into 2-in. balls; place 3 in. apart on parchment-lined baking sheets. Bake until cookies are set and edges begin to brown, 15-18 minutes. Remove from pans to wire racks to cool. Store in an airtight container.

Steps:

• Cream butter, cream cheese and sugar until light and fluffy. Beat in egg yolk, orange juice and almond extract. In a separate bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in 3 cups coconut. Refrigerate until easy to handle, about 30 minutes., Preheat oven to 350°. Shape rounded tablespoons of dough into balls; roll in remaining coconut. Place 2 in. apart on ungreased baking sheets. Press a deep indentation in the center of each with the end of a wooden spoon handle. Bake until edges are light brown, 8-10 minutes. Cool 1 minute. Using the wooden spoon, enlarge any indentations that may have narrowed or closed. Remove cookies from pans to wire racks. Fill with preserves; cool completely.

Steps:

• Preheat oven to 350°. In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, oats, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in coconut and walnuts., Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Flatten slightly. Bake 11-14 minutes or until golden brown. Cool 2 minutes before removing to wire racks. Store in an airtight container.

Steps:

• Heat oven to 350 degrees F and arrange a rack in the middle.
• Combine the flour, zest, and salt in a large bowl and whisk until evenly combined.
• Using a stand mixer fitted with a paddle attachment beat together butter and sugars over high speed until light and airy, about 2 minutes. Add the sugars and beat until fluffy and the mixture looks like wet sand, about 2 more minutes. Add the egg and vanilla and mix until just combined.
• Reduce the speed to medium and add the flour mixture and coconut and beat until just evenly combined. Lay 2 large pieces of plastic wrap on a clean work surface and put half of the dough along the center of each piece. Shape the dough into 2 logs measuring about 1 1/2-inches in diameter and 10-inches long. Roll logs up in the plastic and secure tightly. Refrigerate the logs for 1 hour or up to several weeks.
• Cut the logs into 1/2-inch slices. Roll the cookies in sugar to coat and shake off excess. Arrange on a baking sheet, leaving 1/2-inch between the cookies. Bake until set and golden on the edges, about 15 to 18 minutes. Remove to cooling racks to cool completely.
• When cookies are cool, melt the chocolate in a small pan over medium-low heat until smooth. Dip half of each cookie into the chocolate, scrape off excess, and set on a cooling rack. Refrigerate for at least 15 minutes to set up before serving.

Steps:

• Preheat oven to 400.
• Grease cookie sheet.
• Cream the butter and gradually add the sugar, beating until light and fluffy.
• Add the eggs and mix well.
• Stir in the coconut, flour, vanilla, and orange rind.
• Drop by teaspoonfuls on the cookie sheet and bake for 10-15 minutes, or until golden.
• Cool slightly before removing cookies from sheet.

Steps:

• Cream butter, sugar and zest together; add eggs.
• Stir in remaining ingredients.
• Drop by spoonfuls on a greased sheet.
• Bake 400° for 8-10 minutes.

Steps:

• Heat oven to 400F/200°C.
• Mix together flour, baking powder, baking soda and salt. Set aside.
• In another large mixing bowl, mix butter, sugar and egg thoroughly. Stir in orange juice and rind.
• Sift dry ingredients into wet ingredients and blend together.
• Drop rounded teaspoonfuls of dough about 2" apart on ungreased baking sheet.
• Bake 8-10 minutes or until delicately browned on edges.
• Remove from cookie sheets and cool completely. Store in an airtight container.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• Mix together flour, baking powder, baking soda and salt. Stir 1/2 cup orange juice and 1 teaspoon rind into the flour mixture.
• Cream shortening and white sugar together. Mix egg into the sugar mixture thoroughly. Slowly blend flour mixture into the egg and sugar mixture. Drop by teaspoonful onto greased cookie sheet.
• Bake for 8 to 10 minutes.
• Make the icing: Mix confectioner's sugar and 2 tablespoons butter together until smooth. Pour 2 tablespoons orange juice and 1 teaspoon orange rind into the sugar and butter mixture, mix well. When the cookies have cooled spread the icing generously over the tops of the cookies.

Steps:

• Preheat oven to 375°F.
• In a medium bowl, beat butter.
• Gradually add the brown sugar, beat until light and fluffy.
• Add the egg, orange zest and orange juice, and mix until smooth.
• Add baking mix and mix well.
• Stir in the walnuts and chocolate chops.
• Drop by teaspoonfuls onto ungreased cookie sheets.
• Bake for 10 minutes.
• Remove from cookie sheet after 5 minutes to wire racks to cool completely.