1 cup butter unsalted cold cut into pieces (2 sticks)
0.5 cup coconut shredded unsweetened
1 teaspoon vanilla extract
Equipment
bowl
baking sheet
baking paper
oven
blender
hand mixer
Directions
Put the granulated sugar and the orange zest in a medium bowl. Usingboth hands, rub the sugar into the orange zest.
Put the mixture in thebowl of an electric mixer fitted with the paddle attachment, and addthe flour and salt.
Mix on low speed for 30 seconds.
With the mixer running on low speed, gradually add the pieces ofbutter. When the mixture begins to look like crumbs, add the vanilla.Gradually add 2 tablespoons of the cream cheese. When the doughstarts to clump together, turn it out onto a lightly floured work surface.Knead it by hand for a few seconds until it is fully combined.
Preheat the oven to 350°F.
Scoop out a small round of dough, about 1 tablespoons in size.
Rollthe scoop into a ball, place it on a parchment paper–lined baking sheet,and gently press the ball. Repeat, leaving 1 inch between cookies.
Bakefor 14 to 16 minutes, or until golden around the edges.
Transfer to awire rack to cool.
Prepare the glaze: 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.The glaze should be as thick as glue.
Spread the coconut on a plate. Dip the top of each cookie into the glaze,dip into the shredded coconut, and let set for 20 minutes.
