Orange-Coconut Cream Cheese Cookies

Preheat an oven to 350°F. Line 2 baking sheets with parchment paper.

Put the confectioners' sugar into a bowl and set aside.

To make the cookies, over a sheet of waxed paper, sift together the flours, baking soda, baking powder, and salt. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium-low speed until smooth, about 45 seconds. Add the granulated sugar, orange zest, lemon zest (or orange-lemon sugar), increase the speed to medium and beat until slightly fluffy, about 1 minute, stopping the mixer occasionally to scrape down the sides of the bowl. Mix in the egg, cream cheese, and vanilla extract.

Reduce the speed to low, gradually add the flour mixture and beat until just combined.

Using a tablespoon, scoop up a rounded spoonful of dough. Scrape the dough off the spoon into the palm of your other hand. Roll the dough into a ball. Roll the ball in the confectioners' sugar until covered. Place the balls on a prepared baking sheet. Repeat, spacing the balls about 2 inches apart.

When 1 baking sheet is full, put it in the oven and bake the cookies until they are crackled and puffed, 10 to 12 minutes.

Using a metal spatula, move the cookies onto the rack and let cool completely. Repeat with the rest of the cookies. Store them in an airtight container at room temperature for up to 2 weeks.