Looking for orange coconut cookies that bake fast and need no butter? These soft cookies are mixed by hand in one bowl with oil, then dipped in a warm apricot-orange syrup and rolled in coconut. Even a beginner gets them right.
They are ideal when guests turn up unexpectedly or you want something sweet with Sunday coffee. They are inexpensive and pretty, and the syrup dip keeps them juicy for days. Is the oven on yet?
Quick Overview
- What it is: Soft Italian-style cookies dipped in fruit syrup and rolled in coconut.
- Secret trick: Dipping the warm baked cookies in hot apricot jam syrup.
- Cost and time: Inexpensive ingredients, 15 minutes of prep.
At a Glance
- Prep time: 15 min
- Baking time: 15 to 20 min
- Servings: about 25 to 30 cookies
- Difficulty: Easy
- Calories: about 105 kcal per cookie
- Trend: No butter / quick holiday cookies
Ingredients
(US cups, with grams in brackets)
For the dough
- 2 large eggs
- 1/4 cup plus 1 tablespoon (60 g) granulated sugar
- 1 teaspoon (8 g) vanilla extract, or 1 packet vanilla sugar
- scant 1/2 cup (100 ml) sunflower or other neutral oil
- zest of 1 orange, preferably organic
- 2 tablespoons apricot jam
- 1 pinch salt
- 2 1/2 cups (320 g) all-purpose flour
- 2 teaspoons (8 g) baking powder
For the syrup and coating
- scant 1 cup (200 ml) smooth apricot jam, no fruit pieces
- 1/4 cup (60 ml) orange juice
- 1 3/4 cups (150 g) shredded coconut, desiccated, unsweetened
Instructions
- Heat the oven to 340°F (170°C). Crack the eggs into a large bowl, add the granulated sugar and vanilla and whisk until the sugar dissolves.
- Pour in the oil and add the orange zest, the pinch of salt and 2 tablespoons of jam. Whisk well until everything is combined.
- Sift the flour and baking powder through a sieve into the liquid mixture. Stir with a spatula first, then quickly work it by hand into a soft dough that does not stick.
- Pinch off small pieces of dough and roll them between your palms into balls the size of a walnut. Place them on a baking sheet lined with parchment paper, leaving a little space between them, because they will spread.
- Bake in the preheated oven for about 15 to 20 minutes. The cookies should stay pale, just lightly golden on the bottom.
- Make the syrup: While the cookies bake, put the scant cup (200 ml) of jam and the orange juice in a saucepan. Cook over low heat for about 5 minutes until you have a thinner, hot syrup.
- While the baked cookies are still warm, dip them in the warm syrup (leave them for a few seconds so they soak up the flavor) and immediately roll them in the shredded coconut.
Video Recipe
Tips for Perfect Orange Coconut Cookies
- Do not overbake: These cookies must not dry out. Take them out of the oven when they still feel a little soft to the touch; they firm up as they cool but stay tender inside.
- The zest is the flavor: Because the orange zest gives the main aroma, scrub the orange well under hot water (or use an organic orange) before grating. Grate only the orange part, because the white pith is bitter.
Easy Variations
- Lemon version: Replace the orange zest and juice with lemon zest and juice for refreshing lemon “snowflakes”.
- Extra aroma: Add a drop of rum or amaretto to the syrup for an adult version.
Frequently Asked Questions (FAQ)
Can I use butter instead of oil? In this recipe we recommend oil. It keeps the cookies soft and tender for longer than butter would.
How long do they stay fresh? In a closed container in a cool place they stay soft and tasty for 5 to 7 days.
Can I freeze them? Yes. Freeze the finished, fully set cookies in a single layer, then in an airtight container, for up to 2 months. Thaw them at room temperature.
What if I do not have apricot jam? Any smooth, golden or red jam works, for example peach or orange marmalade. Use a smooth one without large fruit pieces for the syrup.
Can I make them ahead for Christmas? Yes. They keep well for about a week, so bake them a few days before the holiday and keep them in a tin.
The finished cookies look pretty on a holiday table, and they also make a sweet snack for a school lunchbox.
The recipe is based on a version by Ricette arabe facili, adapted by the We Cook With Love team.
Enjoy! Try more recipes from our kitchen.
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