Mandarin Coconut Cookies

• 2 mandarin oranges, such as satsumas or clementines
• 1 3/4 cup cane sugar
• 3/4 cup coconut oil
• 2 teaspoon vanilla extract
• 2 1/2 cup all-purpose flour
• 1 cup grated unsweetened dried coconut, divided
• 3 tablespoon cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon salt

1. Preheat oven to 325 degrees.
2. Use a vegetable peeler to remove outer peel from mandarins, and then finely chop it to obtain 1 tablespoon zest. Juice mandarins to obtain 1/4 cup juice. Set aside. In a large bowl, beat 1 1/4 cups sugar and oil on medium speed for 1 minute. Add juice, zest, and vanilla and beat again. Add flour, 1/2 cup coconut, cornstarch, baking powder and salt; beat again until combined. In a bowl, combine remaining 1/2 cup sugar and 1/2 cup coconut.
3. Form dough into 1 1/2-inch balls. Arrange 2 inches apart on a parchment-paper-lined baking sheet. Dip a flat-bottomed glass in water and then in sugar mixture. Press down firmly on each cookie, re-dipping the glass as needed. Bake until golden brown and just firm, about 15 minutes.