Coconut Orange Drop Cookies
Prep time
Bake time
Total time
Serves: 24 cookies
  • For the Cookies:
  • Navel Orange 1 small (skin ON, quartered seeds discarded)
  • Coconut Oil melted ⅔ cup (150g)
  • Granulated Sugar ⅓ cup (66g)
  • Light Brown Sugar ¾ cup (158g)
  • Coconut Water 6 Tablespoons (90ml)
  • Vanilla Extract 1 teaspoon
  • Coconut Extract 1 teaspoon
  • Salt ½ teaspoon
  • All Purpose Flour 2½ cups (312g)
  • Cardamom ¼ teaspoon
  • Baking Powder 1 teaspoon (5g)
  • Baking Soda 1 teaspoon
  • Cocoa Nibs ½ cup (70g)
  • Sweetened Flake Coconut ½ cup
  • For the Glaze:
  • Confectioners Sugar 1 cup (120g)
  • Coconut Extract 1 teaspoon
  • Coconut Water 2 Tablespoons (30ml)
  1. Place the orange in a food processor and pulse until it is chunky
  2. Add the orange pulp to a large bowl with the sugars, coconut oil, vanilla and coconut extracts, coconut water and salt and whisk to combine well
  3. Add the sifted flour, baking powder & soda and the cardamom and mix to form a batter
  4. Add the cocoa nibs and the sweetened flake coconut and mix well
  5. Scoop onto parchment lined sheet pans and bake in a preheated 350¯F oven for approximately 18 minutes or until they are light golden
  6. Cool slightly before glazing with sugar glaze made from whisking together the confectioners sugar, extract and coconut water
Cookies will stay fresh for about 1 week in an airtight container at room temperature
Recipe by Gretchen's Vegan Bakery at