A weekday meal of halibut with Greek influences that is also elegant enough for company! I enjoy cooking my own tzatziki sauce because I love Greek food. I always keep some in the fridge and am always thinking of new ways to use it. We have plenty of halibut, a delectable and delicate white fish that is endemic to Alaska, because we are from there. I’m hoping your family enjoys this recipe as much as mine does.
| Prep Time: | 15 mins |
| Cook Time: | 8 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 23 mins |
| Servings: | 30 |
| Yield: | 2 1/2 dozen |
Ingredients
- 2 cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup margarine, softened
- ¾ cup sugar
- 2 eggs
- 1 cup mashed cooked carrots
- ¾ cup shredded coconut
- ⅓ cup margarine, softened
- 3 cups confectioners’ sugar
- 2 teaspoons grated orange zest
- 2 tablespoons orange juice
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, baking powder, and salt; set aside.
- Cream together 1 cup margarine and sugar until light and fluffy. Add the eggs one at a time while continuing to beat until incorporated. Continue to beat in the mashed carrot, coconut, and flour mixture until all the ingredients are well moistened. Drop by spoonfuls onto ungreased baking sheets 2 inches apart.
- Bake in the preheated oven until the cookies slightly flatten and are golden around the edges, about 8 minutes. Remove from the oven, and allow to cool on the pan for 5 minutes. Remove to a wire rack, and cool completely.
- To make the orange-butter frosting, cream together 1/3 cup margarine with confectioners’ sugar, orange zest, and orange juice until light and fluffy. Ice the cookies with the frosting once cool.
Nutrition Facts
| Calories | 186 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 178 mg |
| Sugars | 18 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I always hesitate to rate recipes that I’ve altered… but I also want to help others by noting changes I made and results. Since coconut is the new miracle food, I used 1/4 C coconut flour (the fiber in it is supposed to be especially good for your digestive system) + 1.75 C gluten-free flour. I used 1/2 C butter and 1/2 C coconut oil (since coconut oil is supposed to be really good for your brain cells and I need all the help I can get). I boiled three medium carrots, figuring they’d easily make 1 C once mashed — they only made 3/4 C, so I was a little short on the carrots. Finally, I reduced the coconut to 1/4 C because I was afraid that with the changes I’d made, the coconut flavor would be overwhelming if I didn’t. The cookies were really good; light and cakey. Hubby loves them and told me he wants me to make them again.
Pretty good.Just not the absolute best.
Yummy – love the icing!! 🙂
Wonderful cookies. After reading other reviews I made them large since they were so soft and didn’t spread. I froze them and pulled them out a couple at a time to thaw for a nice snack for about 3 weeks and they were just as good. The icing makes it.
Very yummy. I did slight modifications though, added 1.5 T of cinnamon, plus about a teaspoon of coconut extract to the cookie batter. I followed the directions for the frosting but then found it not quite the desired consistency so I did add an additional 2 tablespoons of orange juice. They were very soft and cake like, and the frosting added just the extra sweetness they need to be delish.
My Mom used to make these all the time when I was growing up. They were great. I made some the other day and they were still good. I don’t remember my Mom adding coconut though. They don’t spread very much and are soft and tasty.