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 minutesmins
Cook Time25 minutesmins
Total Time55 minutesmins
Course: Dessert
Cuisine: American
Keyword: cookie
Servings: 24
Author: Laura Warnke
Ingredients
2cupssifted cake flour
2teaspoonsbaking powder
1Tablespoongrated orange rind
4Tablespoonsbutter or shortening
1cupsugar
1eggunbeaten
1/4cupmilk
1/2cuporange juice
Meringue
4Tablespoonssugar
1egg whitestiffly beaten
Topping
1/2can sweetened shredded coconut
Instructions
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.