If you’re looking for a delightful treat that perfectly combines the chewy texture of coconut with a refreshing burst of citrus, these Sweet and Tangy Orange Coconut Tops are just what you need. With their golden edges and zesty orange flavor, these cookies are ideal for any occasion, whether it’s a casual afternoon snack or a festive gathering. The chewy coconut texture paired with a hint of tangy sweetness makes these treats a standout choice.
In this blog post, we’ll guide you through the process of making these delicious Sweet and Tangy Orange Coconut Tops, providing you with all the necessary details to achieve these delectable cookies at home.
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Ingredients You’ll Need:
To make these Sweet and Tangy Orange Coconut Tops, gather the following ingredients:
- Sugar
- Butter
- Glucose
- Eggs
- Egg yolks
- Shredded coconut
- Orange zest
- Orange juice
- A pinch of salt
Ensure you have all these ingredients prepared before you begin baking. Each ingredient contributes to the balanced sweet and tangy flavor profile of these coconut tops.
Equipment You’ll Need:
Here’s a list of essential equipment needed for making your Sweet and Tangy Orange Coconut Tops:
- A large saucepan
- A mixing bowl
- A whisk
- A spoon
- A piping bag (with a large round tip)
- A baking sheet
- Parchment paper
Using a piping bag to shape your Sweet and Tangy Orange Coconut Tops allows for a more uniform and professional look. The large round tip will help you pipe out mounds of the coconut mixture neatly.
Instructions:
Follow these step-by-step instructions to create your Sweet and Tangy Orange Coconut Tops:
- Prepare the Mixture:
- Melt the butter in a large saucepan over medium heat. Once the butter is melted, add the sugar and glucose. Stir continuously until the mixture starts to thicken and achieves a syrup-like consistency.
- Remove the saucepan from the heat. Stir in the salt, orange zest, and orange juice until well combined.
- Incorporate the Eggs:
- Allow the mixture to cool slightly. Gradually whisk in the eggs and egg yolks, ensuring they are fully incorporated without scrambling.
- Add the Coconut:
- Stir in the desiccated coconut using a spoon until it is evenly distributed throughout the mixture. Let the mixture sit for about 30 minutes to allow the coconut to absorb the liquid and set the texture.
- Shape and Bake:
- Preheat your oven to 200°C (392°F). Fit a piping bag with a large round tip and fill it with the coconut mixture. Pipe small mounds or peaks of the mixture onto a baking sheet lined with parchment paper.
- Bake for about 5-8 minutes,depending on size and oven. Keep a close eye on them to prevent burning.
- Cool on the Baking Sheet:
- After baking, allow the Sweet and Tangy Orange Coconut Tops to cool and set on the baking sheet. This will help them firm up properly and retain their shape.
- Tip: If you notice that the coconut tops have spread and lost their shape a bit while baking, you can use a knife or spoon to gently reshape them while they are still warm. This will help them look more uniform and attractive.
Storage
To keep your Sweet and Tangy Orange Coconut Tops fresh, store them in an airtight container. They can be kept in the fridge for up to a week. For longer storage, freeze them in a freezer-safe bag or container for up to three months. Thaw at room temperature before serving.
With these instructions, you’ll be able to make and enjoy Sweet and Tangy Orange Coconut Tops that are perfectly shaped and bursting with flavor. Whether for a special event or a simple treat, these coconut tops are sure to be a hit!
Sweet and Tangy Orange Coconut Tops
Equipment
- A large saucepan
- A mixing bowl
- A whisk
- A spoon
- A piping bag (with a large round tip)
- Baking sheet
- Parchment paper
Ingredients
- 170 g sugar
- 170 g butter
- 70 g glucose
- 2 eggs
- 2 egg yolks
- 300 g shredded coconut
- zest of 1/2 orange
- 1 tbsp orange juice (15 ml)
- A pinch of salt
Instructions
- Prepare the Mixture:Melt the butter in a large saucepan over medium heat.Add the sugar and glucose. Cook, stirring constantly, until the mixture begins to thicken and has a syrup-like consistency.Remove the saucepan from heat and stir in the salt, orange zest, and orange juice. Mix well.
- Incorporate Eggs:Allow the mixture to cool slightly. Gradually whisk in the eggs and egg yolks, ensuring they are well incorporated without scrambling.
- Add Coconut:Stir in the shredded coconut until evenly distributed throughout the mixture. Let the mixture sit for about 30 minutes to allow the coconut to absorb the liquid and the texture to set.
- Shape and Bake:Preheat your oven to 200°C (392°F). Fit a piping bag with a large round tip and fill it with the coconut mixture. Pipe small mounds or peaks of the mixture onto a baking sheet lined with parchment paper.Bake for about 5-8 minutes, or until the tops are golden. Keep a close eye on them to prevent burning.
- Cool on the Baking Sheet:After baking, allow the Sweet and Tangy Orange Coconut Tops to cool and set on the baking sheet. This will help them firm up properly and retain their shape.
