orange & coconut tea cookies

How To Make orange & coconut tea cookies

• 1

  Preheat the oven to 375 degrees F. Be sure that the racks are positioned so that the oven is divided in thirds. Prepare two baking sheets by lining them with parchment or silicone mats. In a medium bowl, whisk together the flour, baking powder, ground ginger, and salt. Set aside.
• 2

  In the bowl of a stand mixer, beat butter on medium speed until fluffy and creamy. Add sugar and beat for an additional minute, scraping down the sides as necessary. Add egg and beat for 2 minutes. The mixture will be silky and smooth. Add milk, vanilla extract and orange juice. Beat briefly, just enough to combine the ingredients. The mixture will look curdled. Add the flour mixture a little bit at a time, mixing on low, until the ingredients are just combined. Remove the bowl from the mixer and stir in shredded coconut.
• 3

  Scoop out rounded teaspoons of the dough onto the prepared baking sheets. Bake the cookie for 10-12 minutes, switching the positions of the pans and turning them from back to front halfway through baking. The cookies will be done when the bottom edges are just starting to turn brown and the cookies are slightly firm when you touch them. The tops of the cookies will still be fairly pale. Let the cookies cool on the baking sheets for 1-2 minutes, then transfer them to a cooling rack. Serve when cool. Repeat with the remaining dough, cooling the baking sheets between batches.
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