Orange And Coconut Tea Cookies

These delicate melt in your mouth orange and coconut tea cookies are made from cake flour, orange juice, whipped meringue, and sweetened coconut. Serve them for a tea party, as part of a brunch menu, or for dessert.

If you are looking for a cookie that melts in your mouth, this is the one for you. The bottom of the teacake is light, soft, and chewy because of using cake flour in the recipe instead of regular flour. It is sweetened with orange rind and orange juice. The middle is spread with a thing layer of sweetened meringue and feathery soft sweetened coconut tops these melt in your mouth teacakes.

I was surprised at how well this recipe came out when I first tried it. Often, when you think of dainty tea cookies, you might think they involve quite a bit of preparation. This recipe is straight forward and easy to put together.

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One of the nice things about these tea cookies is they are not overly sweet. They have a just enough of a hint of orange flavor which pairs well with tea. These cookies also packed and traveled well. Just keep them cool when transporting them.

Serve these for brunch, dessert, or a tea party.

Coconut Tea Cookies Recipe

Melt in Your Mouth Coconut Tea Cookies

These delicate coconut tea cookies are made from cake flour, orange juice, whipped meringue, and sweetened coconut. Serve them for a tea party, as part of a brunch menu, or for dessert.
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: cookie
Servings: 24
Author: Laura Warnke


  • 2 cups sifted cake flour
  • 2 teaspoons baking powder
  • 1 Tablespoon grated orange rind
  • 4 Tablespoons butter or shortening
  • 1 cup sugar
  • 1 egg unbeaten
  • 1/4 cup milk
  • 1/2 cup orange juice


  • 4 Tablespoons sugar
  • 1 egg white stiffly beaten


  • 1/2 can sweetened shredded coconut


  • Preheat oven to 350 degrees F.
  • In a large mixing bowl, sift the cake flour once, then add baking powder and sift together three more times. Set aside. (Use a flour sifter or fine mesh sieve.) (Do not skip this step as the sifting helps form the fine cake texture of the cookie.)
  • In a second large mixing bowl, add the 1 Tablespoon grated orange rind to 4 tablespoons butter and cream together. Add 1 cup and cream together well. Add 1 egg and beat until light and fluffy.
  • Begin to add the flour, alternately with the milk and orange juice about a third at a time, beating well after each addition until the batter is smooth.
  • Pour into a greased 15" x 10" x 1" baking sheet.
  • To make the meringue, beat 4 Tablespoons of granulated sugar into 1 egg white with an electric mixer until smooth and satiny. Spread the meringue in a thin layer over the batter.
  • Place baking sheet into a preheated 350 degree F. oven and bake for 25 minutes. Cool and cut into strips or diamonds.


Makes 2 dozen tea cookies.

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