Mandarin Coconut Cookies

Mandarin Coconut Cookies
4.5 from 2 ratings
These fragrant mandarin and coconut cookies pack loads of flavor.  Click here to see Our 50 Best Cookie Recipes
  • 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.