-
1
Put the granulated sugar and the orange zest in a medium bowl. Using
-
2
both hands, rub the sugar into the orange zest. Put the mixture in the
-
3
bowl of an electric mixer fitted with the paddle attachment, and add
-
4
the flour and salt. Mix on low speed for 30 seconds.
-
5
With the mixer running on low speed, gradually add the pieces of
-
6
butter. When the mixture begins to look like crumbs, add the vanilla.
-
7
Gradually add 2 tablespoons of the cream cheese. When the dough
-
8
starts to clump together, turn it out onto a lightly floured work surface.
-
9
Knead it by hand for a few seconds until it is fully combined.
-
10
Preheat the oven to 350u00b0F.
-
11
Scoop out a small round of dough, about 1 tablespoons in size. Roll
-
12
the scoop into a ball, place it on a parchment paper-lined baking sheet,
-
13
and gently press the ball. Repeat, leaving 1 inch between cookies. Bake
-
14
for 14 to 16 minutes, or until golden around the edges. Transfer to a
-
15
wire rack to cool.
-
16
In the clean bowl of an electric mixer fitted with the paddle attachment, combine the remaining 1 tablespoon cream cheese, the orange juice, and the confectioners' sugar. Mix on low speed for 30 seconds. Increase the speed to medium and mix for 2 more minutes.
-
17
The glaze should be as thick as glue.
-
18
Spread the coconut on a plate. Dip the top of each cookie into the glaze,
-
19
dip into the shredded coconut, and let set for 20 minutes.
