Prep Time: 6 minutes
Cook Time: 10 minutes
Total Time: 16 minutes
- 2 1/2 cups all-purpose flour, about 12 ounces
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup shortening or butter
- 1 cup sugar
- 2 eggs, beaten
- 3/4 cup (6 ounces) strained fresh orange juice, or use 1/2 cup orange juice concentrate with 1/4 cup water
- 1 tablespoon fresh grated orange zest (if using fresh oranges)
- 1 cup flaked coconut
Combine flour, soda, and salt; set aside. In another bowl, cream butter until light and lemon-colored; gradually add sugar, beating well after each addition. Slowly add beaten eggs to creamed mixture. Alternately add dry ingredients and juice to creamed mixture, beating until smooth after each addition. Fold in the coconut.
Drop by teaspoon onto ungreased cookie sheets. Bake at 400° for 10 to 12 minutes.
Makes about 4 dozen cookies.