1cupsweetened shredded coconutdivided into two 1/2 cups
2 ¼cupsflour
½teaspoonbaking soda
1teaspoonbaking powder
½teaspoonsalt
6tablespoonunsalted butter(3/4 stick), softened to room temp.
1 ¼cupssugar
2ouncescream cheesesoftened to room temp.
2TbspoilI use grapeseed oil, but use your preferred oil
1egglarge
2teaspoonsvanilla extract
extra coconut for topping
FOR THE ICING:
3tablespoonscitrus jam or marmalade
½ cuppowdered sugar
1 teaspooncitrus zest
Instructions
DIRECTIONS FOR COOKIES
Preheat oven to 350 degrees F.
Line a baking sheet with parchment paper (or lightly oil the baking sheet), and sprinkle 1 cup of coconut evenly over the sheet (1/2 cup of coconut is for using later as topping). Bake 5-8 minutes, turning a few times with a spatula, until lightly browned. Watch carefully, as different ovens have different temperature variations.
1 cup sweetened shredded coconut
In a medium bowl, using a wire whisk, mix together the flour, baking soda, baking powder, salt, and 1/2 cup of the browned coconut (only use 1/2 cup of the coconut here).
In a stand mixer, using the paddle attachment, cream together the butter, sugar, cream cheese, and oil until thoroughly combined. Add the egg and vanilla and mix until just combined.
Slowly add in the flour mixture, a half cup at a time so as not to fly all over the place. Mix each time until flour is well-combined.
Form the dough into 1" balls and place on the baking sheet. Make sure the baking sheet has cooled down from toasting the coconut. If it is still warm, turn the baking sheet over and run cold water on the underside so cookie dough will not spread on a warm sheet. Slightly flatten the cookie balls with your hand.
Bake about 14 minutes, or until edges are lightly browned. Transfer to a wire rack to cool before icing and topping with remaining coconut.
extra coconut for topping
FOR THE ICING
While the cookies are cooling, mix together all of the ingredients for the marmalade glaze. You can use a hand mixer or stand mixer for this, or alternatively, sift the powdered sugar and mix together with a spoon (just make sure to get all the clumps out).
3 tablespoons citrus jam or marmalade, 1/2 cup powdered sugar, 1 teaspoon citrus zest
If the glaze is not thick enough, add extra powdered sugar, 1/8 cup at a time until it is the consistency you like.
Spread glaze on the semi-cooled cookies with a pastry brush or butter knife, and sprinkle with the extra toasted coconut.
Store in an airtight container for 3-5 days.
Notes
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