Heat the oven to 180C/160C fan/gas 4. Cream together the butter and sugar with the vanilla extract until pale and fluffy. Add the blitzed pecans, coconut, orange zest and plain flour and bring together to make a rough dough. Shape into 13 balls and place on a lined baking tray. Bake for 12 mins until very lightly golden and just set. Leave to cool for 5 mins.

Mix the icing sugar with a tbsp of desiccated coconut and roll each biscuit in the icing sugar mix until well covered. Leave to cool completely, then serve. Will last for 3-4 days in an airtight container