Tropical Orange Coconut Drops
Submitted by lwestley
Buttery drop cookies with orange extract and flaked coconut. Crisp golden edges, soft centers. This big-batch recipe makes 5 dozen in about 30 minutes of active time.
YIELD
5 dozenPREP
15 minCOOK
12 minREADY
30 minThese little cookies punch way above their weight.
A simple butter-and-sugar base gets a double hit of flavor from vanilla and orange extract, plus flaked coconut folded in for texture and that unmistakable toasty sweetness.
They bake fast, just 8 to 12 minutes, and come out with lightly browned edges and soft, tender middles.
The recipe makes a whopping five dozen, which sounds like a lot until you realize how fast they disappear from the cookie jar.
Kitchen Tips
- Softened butter is key. Too cold and the dough won’t cream properly. Too melted and the cookies will spread thin and flat.
- Space the drops a full 2 inches apart on the sheet. These spread more than you’d expect.
- For an extra pop of citrus, add a teaspoon of fresh orange zest to the dough along with the extract.
Ingredients
Directions
Heat oven to 350℉ (180℃).
In large mixer bowl, combine sugar, butter, eggs, baking powder, salt, vanilla and orange extract.
Beat at low speed, scraping bowl often, until well mixed, 1 to 2 minutes.
Stir in flour and coconut until well mixed, 2 to 3 minutes.
Drop rounded teaspoonfuls of dough 2 inches apart onto greased cookie sheets.
Bake for 8 to 12 minutes, or until edges are lightly browned.
Remove immediately.
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