Instructions Checklist
  • For cookies: Put sugar and orange zest in a medium bowl. Using both hands, rub sugar into orange zest.

  • In the bowl of an electric mixer fitted with the paddle attachment, combine sugar and orange zest mixture, flour, and salt. Mix on low speed for 30 seconds.

  • With mixer running on low speed, gradually add butter. Continue to mix on low speed. When mixture begins to look like crumbs, add vanilla. Add cream cheese by pinching off small pieces and dropping them into mixer. When dough starts to clump together, turn dough out onto a lightly floured work surface and knead by hand, just a few seconds, until fully combined.

  • Preheat the oven to 350 degrees. Using a small cookie scoop or spoon, scoop out small rounds of dough about 1 1/2 tablespoons in size. Using your palms, quickly roll each scoop into a ball. Place each ball on a parchment-lined baking sheet and gently press each ball onto baking sheet, leaving 1 inch between each cookie.

  • Bake cookies until they are golden around their edges, 14 to 16 minutes. Transfer to a wire rack to cool.

  • For glaze: In bowl of electric mixer fitted with paddle attachment, combine orange juice, cream cheese, and confectioners' sugar. Mix on low speed for 30 seconds. Increase speed to medium and mix for 2 more minutes. The glaze should be as thick as glue. If it is too thick or thin, add more orange juice or more confectioners' sugar to get the right consistency.

  • For assembly: Dip top of each cooled cookie into glaze, then dip it into shredded coconut. Allow glaze to set up for 20 minutes before serving.