- 1/2 cup [115 g] butter or margarine, softened
- 1/3 cup [80 mL] cream cheese, softened
- 1 1/2 cups [375 mL] sifted icing sugar
- 1/4 teaspoon [1 mL] baking soda
- 1/4 teaspoon [1 mL] salt
- 1 egg
- 1 tablespoon [15 mL] milk
- 1 teaspoon [5 mL] finely grated orange rind
- 1/4 teaspoon [1 mL] coconut extract
- 2 1/2 cups [350 g] all-purpose flour
- 1/2 to 3/4 cup [125 to 190 mL] toasted coconut
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- Into a large bowl, beat together butter or margarine and softenend cream cheese at high speed of an electric beater for 30 seconds.
- Still beating, mix in icing sugar, baking soda and salt, until well blended.
- The beat egg, milk, finely grated orange rind and coconut extract into mixture.
- Slowly mix in as much as possible of the flour still using the electric beater.
- Mix in remaining flour using a wooden spoon.
- Half then refrigerate dough for at least 1 hour, until hard enough to shape into rolls.
- Shape each cold dough half into an 8-inch [20-cm] long roll.
- Roll each doug roll into toasted coconut then tightly wrap each roll, separately, into waxed paper or plastic wrap.
- Refrigerate dough rolls for at least 2 hours, until firm.
- Preheat oven to 375°F [190°C].
- Slice each roll into 1/4-inch [6-mm] thick slices
- Arrange dough slices, approximately 2 inches [5 cm] apart, onto ungreased cookie sheets.
- Bake cookies into preheated oven for approximately 7 to 9 minutes, until firm and just golden.
- Transfer cookies onto wire racks; leave to cool completely.
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