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.
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
- 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
- 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.