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Preheat oven to 325°F.
Zest mandarins to obtain 1 tablespoon zest.
Juice mandarins to obtain 1/4 cup juice. Set aside.
In a large bowl, beat 1 1/4 cups sugar and oil on medium speed for 1 minute.
Add juice, zest and vanilla and beat again.
Add flour, 1/2 cup coconut, cornstarch, baking powder and salt; beat again until combined.
In a bowl, combine remaining 1/2 cup sugar and 1/2 cup coconut.
Form dough into 1 1/2-inch balls.
Arrange 2 inches apart on a parchment-paper-lined baking sheet.
Dip a flat-bottomed glass in water and then in sugar mixture. Press down firmly on each cookie, re-dipping the glass as needed.
Bake until golden brown and just firm, about 15 minutes.