Tangerine Cookies with Coconut – New Taste of Christmas

Always give credit when it’s due – and this time, it goes to the great Tesco themselves. I found this recipe on their website (here’s the original recipe – warning, it’s in Polish 😉 ) and decided I had to give it a go with only a few adjustments. The cookies turned out even better than expected! It’s not the taste of my Christmas yet – I made them for the first time this year – but I have a feeling they will return to my house next Christmas. I’m sure you could replace tangerines with oranges in this recipe – that’s what I plan to try out next time. Lemons should work as well, provided that you sprinkle them with a truly generous amount of sugar, to break the sourness!


For around 30 cookies, you’ll need:

  • 150g butter, softened to room temperature
  • 1 egg
  • 100g icing sugar
  • 200g dessicated coconut
  • 200g plain flour
  • 1 teaspoon of cinnamon
  • Juice squeezed out of 1/2 lemon
  • Juice squeezed out of 1 tangerine
  • Zest from 1 tangerine


  • 1 egg for eggwash (whisk an egg so that the white and yolk are combined)
  • 5-6 tangerines for the top of the cookies, sliced in very thin, 2mm slices
  • Icing sugar

Preheat the oven to 180°C.

Using a hand mixer, whisk the butter with the egg and sugar until fluffy. Add flour, cinnamon, tangerine and lemon juices and the zest, mix again. Add the coconut shreds and stir with a spatula until evenly distributed.

Make a ball out of the dough, flatten it and put in the fridge for 30 minutes.

Roll out the dough. Cut out round shapes, slightly bigger than your tangerine slices. Using eggwash as glue, stick a slice of tangerine to each circle. Sprinkle with icing sugar.




Bake for 15 minutes, then remove them from the oven. Let them sit on the tray for a few minutes, then move them to a wire rack and leave there to cool.

Enjoy 🙂

Here are some of my other Christmas recipes you might also enjoy:

Gingerbread Christmas Trees
Simple Gingerbread Cookies


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