Orange Coconut Star Butter Cookies
Orange Coconut Star Butter cookies that are sweet and zesty. With toasted coconut for a crispy edge, but are buttery and flaky in the centre.
- 5½ tbsp (80g) unsalted butter softened at room temperature
- ¼ cup (30g) powdered sugar sifted
- ½ tbsp (7ml) vanilla extract
- ¼ tsp (1g) kosher salt
- 1 small egg yolk room temperature
- zest from 1 small orange
- ⅓ cup + 4 tbsp (53g) coconut shreds set aside ⅓ cup (33g) for decorating edges.
- 3 tbsp (10g) almond flour
- ½ cup +3 tbsp (90g) all-purpose flour or cake flour
- 1+ tsp milk (to thin out batter if needed)
- 1 egg white room temperature
Preheat the oven to 320°F, preferably, at the convection setting and line a baking tray with parchment paper.
In the bowl of a stand mixer fitting with the paddle attachment, cream softened butter on medium-low speed until smooth. Sift in powdered sugar, add vanilla extract and salt. Cream until sugar is dissolved and mixture is smooth.
Pour in egg yolk, orange zest and juice, and coconut shreds. Mix until egg is fully combined and the zest/shreds and evenly spread into the batter.
Sift in almond flour, all-purpose (or cake flour) and fold to combine. Fold just until no streaks of flour remain. If the dough gets tough, stream in milk 1 teaspoon at a time. Should be of pie dough consistency: holds together when pressed, but not wet.
Tip the batter out onto a surface and form into a flat disc. Wrap in cling wrap and chill for minimum 20 minutes in the fridge or until dough is stiff. Then roll out on a lightly floured surface until ¼ inch thick.
Using a 1 inch star cutter (or cutter of your choice) cut out 30 (less or more depending on your cutter) cookies. Dip or brush the edges of the cookie into the egg white (essentially glue) and then dip into the set aside ⅓ cup of coconut shreds. Then place onto the prep baking tray spaced half a cookie apart.
Chill the cookies for 5 minutes in the freezer or 10 minutes in the fridge. Bake the cookies in a convection oven (circulates air) for 10-13 minutes or at 14-16 minutes for conventional bake until the edges are slightly golden brown. Remove and cool for 5 minutes before removing to a wire rack to cool completely.