The coconut orange Pixie cookies recipe is easy to prepare. First, sift the flour and sugar. They should be evenly covered. After that, add the dried cranberries and the orange juice. Afterwards, make the dough into balls, and roll them into little balls. If desired, roll them in powdered sugar and decorate them with sprinkles. Then, you’re ready to serve these delicious treats!
Just last month I made Killer Compost Cookies, and this week we have another kind of killer cookie! Reminder, if a recipe is killer then it is the best of my best. My creme de la creme. And this cookie is just amazing.
I got the idea from chocolate snow cap cookies usually made around the holidays. Sometimes they are called crack cookies. The idea is to roll the dough in powdered sugar, and when the cookies bake and spread it creates cracks in the cookies. I love the chocolate espresso variation with the dark cocoa colored cookie and bright white powdered sugar, but I wanted something lighter. Something that would be one to two bites, and perfect with a glass of lemonade or iced tea on a summer afternoon.
The coconut and orange were a great combination. The orange is bright and acidic while the coconut adds sweetness and texture. You could even substitute the orange zest with lemon or lime zest.
Whichever way you make them, they are sure to be a killer, crowd-pleasing cookie. Not to mention they just look pretty. Sure, a chewy chocolate chip cookie is delicious, but these just look light and fun. And you don’t have to do anything except roll in powdered sugar and bake. No decorating skills necessary!
Coconut Orange Pixie Cookies
- 1/4 cup 1/2 stick Butter, softened
- 1 cup Sugar
- 2 Eggs
- 1 1/2 tsp Orange Zest
- 2 tsp Baking Powder
- 1 1/2 cup AP Flour
- 1/2 tsp Salt
- 1 cup Shredded Coconut
- Powdered Sugar for rolling
- preheat oven to 350 degrees
- In a bowl whisk together baking powder, flour and salt. Set aside.
- In the bowl of an electric mixer, cream together butter and sugar until fluffy.
- Add eggs one at a time until fully incorporated. Add orange zest.
- Add the flour mixture until just combined and fold in the shredded coconut.
- Wrap dough tightly in plastic wrap and refrigerate for at least 30 minutes.
- Once dough is cool, divide into 36-40 balls and generously roll in powdered sugar. Bake for 7-10 minutes until the cookies are cracked and the bottoms are slightly browned. Let cool 5 minutes before removing to cool on a rack.
Tips and Tricks
For the cookies’ crust, spread the shredded coconut on a parchment-lined baking sheet. Toast it in the oven for 20 minutes. Stir it occasionally. Remove the cookie from the oven and allow it to cool completely before eating. Once cool, place the cookies on a wire rack or serve straight from the oven. They are best served warm, but can be frozen, too. And, you can also add a few cranberries or dried cranberries to the cookie dough.
For the filling, combine sugar, butter, and egg yolk. Beat in the orange juice and the coconut. Next, add the flour mixture and the dry cranberries and coconut, alternating with the orange juice. Blend the batter well and bake the coconut macaroons. When they are done, roll them into little balls and dip them in thin confectioners’ icing. Let them cool completely before eating. You’ll be happy you did!
You can enjoy these treats any time of the year. They’re great as a gift to your family and friends. They’re so easy to make, and they’re delicious for any occasion. So, make them for your family and friends! They’ll go down well with a glass of milk. And they’ll never know they’re cranberry-flavored! So, get ready to bake! You won’t be sorry!
When making these cookies, you’ll need to use a coconut orange-flavored extract to taste them. A little orange zest will help the flavor of these delicious treats pop. You’ll need a large bowl for this recipe. When the cookies are done, they’ll rise beautifully. You can then dip them in confectioners’ icing before serving. Then, let them cool completely before you dig in. They’re ready to serve!
In order to make these delicious Coconut Orange Pixie Cookies, you’ll need to prepare the dried coconut. This will add a delightfully flavored flavor to the cookies. You’ll want to add a pinch of dried cranberry for a little extra sweetness. Once the coconut is toasted, you’ll need to remove it and let it cool completely before serving. You can then continue making the recipe. Then, you’ll have a great snack that will keep you coming back for more.
The coconut should be sifted and spread on a parchment-lined baking sheet. To toast the coconut, you need to spread it evenly on the baking sheet. Once the coconut is toasted, it’s time to add the other ingredients. To eat the cookies, you should roll them into balls. You can eat them right away, or store them in an airtight container. When you’re ready to serve them, just keep them in the refrigerator.
The coconut should be spread on a baking sheet. Then, add the coconut to the dough. Then, add the orange juice. Toss the coconut and bake for 20 minutes. Then, remove the coconut from the baking sheet. Then, place the coconut balls on the baking sheet. You should then drizzle a thin layer of confectioners’ icing over the coconut. This is a great treat for summer parties.