This vegan tangerine cookie is very easy to make with simple ingredients. It’s crunchy on the outside, light on the inside and pleasantly sweet and citrusy.
I decided to make this cookie simply to use up the tangerines that were in the fruits bowl in our kitchen for a long time. They were looking old and it looked like it was going to get mouldy soon. I just wanted to do something with them before that could happen!
The weather has been warm so I fancied making something light and something that my son would like of course☺ I came across a mandarin coconut cookie recipe from The Daily Meal website and decided to give it a try, though I substituted a coupe of the ingredients.
![Vegan tangerine cookie](https://cookusvegan.co.uk/wp-content/uploads/2020/09/mandarin_cookie2.jpg)
The result was really good. The flavour of the tangerine was not over powering and it worked very well with the shredded coconut and the sugar topping.
I tried a few of the cookies with melted dark chocolate instead of the sugar topping which was nice as well but I think the chocolate flavour was a little too strong for this cookie. However my son liked it so you just need to try and find out if you like it or not I guess☻
This vegan tangerine cookie is great with a cup of tea or coffee or milk and also it can be served with some ice cream.
Vegan Tangerine Cookie
Ingredients
- 2 tangerine oranges other type of oranges should be OK as well
- 180 g sugar
- 170 g vegan margarine (melted) or coconut oil
- 2 tsp vanilla extract
- 375 g plain flour
- 100 g dry shredded coconut
- 3 tbs cornstarch
- 1 tsp baking powder
- 1/8 tsp salt
Instructions
- Preheat the oven to 160°C (gas mark 3). Zest the oranges to prepare 1 tablespoon zest. Then squeeze them to obtain 1/4 cup juice. Set aside.
- In a large bowl, beat 1 1/4 cups sugar and the margarine until well mixed. Add the tangerine juice, zest and vanilla and beat again. Add flour, cornstarch, baking powder and salt and beat again until combined.
- Form the dough into 1 1/2-inch balls. Arrange the balls two inches apart on a baking sheet
- Dip a flat-bottomed glass in water and then in the shredded coconut. Press down firmly on each cookie, re-dipping the glass as needed. Bake until golden brown and just firm, about 15 -20 minutes.