In a momentary fit of energy a few days ago, I decided I needed something bright and sunshine-y in my life. In the form of baked treat, preferably! I made these Orange Coconut Shortbread a month ago on a whim for vegan bake sale day and they were a huge hit. And so, I made them again, because that vibrant orange icing is such a pick me up to the eyes, spirit and taste buds. If you’re needing some happy treats in your life, I highly suggest making these!
It’s been a little long since I posted a recipe. I would love to say I was off doing some fun things, but sadly, I was down with the flu (first time in 15+ years). It is unusual for me to get so sick and I got scared I had lyme disease, after being bitten by a tick a couple weeks earlier. One of the red flags of Lyme is flu-like symptoms. Freaked me out, to say the least, and I went straight to my doctor who did some blood tests and put me on gross antibiotics. The tests came back negative but I’m still finishing out the cycle of antibiotics which makes my stomach quite unhappy. So, I’ve been taking it easy and trying to catch up on all the stuff that I didn’t get to while I was ill — mostly gardening! Those seeds just don’t seem to want to plant themselves.
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
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- 1/2 cup vegan butter or margarine
- 1/3 cup cane sugar
- 1 tablespoon fresh orange juice
- 1 1/2 teaspoons orange zest
- 1/4 teaspoon coconut extract
- 1 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup coconut (toasted)
- 1 tablespoon fresh orange juice
- 1 teaspoon orange zest
- 3/4 cup powdered sugar
Ingredients
Orange Coconut Shortbread
Orange Glaze
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- Preheat oven to 325F. Line a 9" baking pan with parchment or very lightly grease.
- In a small oven safe dish, spread the coconut in an even layer and bake for 4 minutes, stir well, and then toast for another 4 minutes. [You may need to toast for shorter or longer, depending on your coconut and oven. It burns quickly so keep a careful eye on it!]. Remove from oven and let cool completely.
- (While the coconut is toasting...) In a large bowl, beat the non-dairy butter and sugar for 1 minute until creamed together.
- Add the orange juice, zest and coconut extract and mix well.
- Add the flour, toasted coconut, baking powder and salt and beat until just combined.
- Form dough in a ball and set it in the center of your dish. Press out dough evenly in pan.
- Bake 25-30 minutes, or until edges are lightly browned.
- Let cool 6-10 minutes, then carefully remove shortbread from the pan and place on wax paper or parchment paper. Using a sharp knife, carefully cut the shortbread into 8 equal wedges. [It is easier to cut the shortbread while it is warm. If you wait until it cools, it is more likely to crumble.]
- Let shortbread cool completely.
- Whisk all the ingredients for the glaze and pour evenly over cooled shortbread, letting glaze drip down the sides of each piece.
- Let glaze set, 30-40 minutes, then enjoy with a cup of tea or coffee.
- Store in an airtight container at room temperature up to 4 days or in the refrigerator up to 7 days.
This looks delicious Jenny! I love a citrusy sweet!
Glad you’re on the mend too! Keep fueling up with good food 😉
Thank you Rebecca! Feeling better everyday and healing with healthy food…and cookies lol!