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Delicious, chewy, orange flavored cookies dipped in chocolate. No one even had a clue there was coconut in them. In fact, my “I don’t like orange flavor anything” daughter even liked them. It must be the chocolate that these deliciously chewy orange flavored yummies are dipped in that tricks the kids into thinking that there couldn’t possibly be anything “icky” in them.
Funny thing is, they are all gone and still no one knows there was coconut! These cookies remind me of those dark chocolate orange balls you buy around the holidays. These cookies are fabulous without the chocolate as well. My teenage son polished off 7 or 8 of them before I even had time to dip them.
This recipe was chosen as the Cookie Carnival recipe of the month. And while I will tell you it originally appeared on Food Network, I would suggest following my instructions below. If you are an experienced baker, or even a little used to baking, you’ll be able to work your way through theirs, but I’ve rewritten it here for you in easier to understand verbiage. There are a couple of mistakes in their recipe, like they tell you to add the sugar twice but never tell you to add the egg. They also tell you to preheat the oven, then tell you to refrigerate the dough for at least an hour. Who’s paying the gas bill here anyway?? At any rate, I think that the way they have the recipe written on their site could be quite confusing to someone new to baking, so below are the correct instructions to make these tasty treats.
I’ve also changed the method in a couple of ways. For example, they mixed the zest with the flour. What?? Weird. I rubbed the zest into the sugar (mmmmmmm!) and mixed the toasted coconut with the flour instead. They also suggest dipping the cookies into melted semisweet chocolate. The taste is great, but it doesn’t set well and I was very frustrated with the chocolate getting all over everything. I’ve included a simple solution below(adding shortening), which is what I will use next time. I wouldn’t suggest using chocolate chips, it thickens up too much and is difficult to dip in.
All in all, a fabulous cookie, we will definitely have these again around here!
One last note. I used parchment paper and insulated baking sheets and baked for 15 minutes. I used a Silpat with an insulated sheet with the same results. Those were all perfect. However, when I used parchment with a regular baking sheet, at 15 minutes my edges were brown and the cookies were almost crunchy. So if using a regular baking sheet, I recommend checking after 12-13 minutes.
Toasted Coconut Orange Ice Box Cookies
printable version
2 cups all-purpose flour
1/2 teaspoon table salt
1 cup unsalted butter, at room temperature
2 tablespoons packed orange zest
1/2 cup granulated sugar, plus extra for rolling cookies
1/4 cup packed light brown sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 cup toasted sweetened coconut
6 ounces semisweet chocolate, roughly chopped
1 1/2 tablespoons shortening
Toast one cup of sweetened flaked coconut in a dry skillet over medium heat. Stir continuously until the coconut begins to turn light brown.
Watch it carefully, it can burn quickly. Turn the coconut out onto a piece of paper towel and let it cool.
Combine the flour and salt in a large bowl and whisk until evenly combined. Toss in the coconut until combined.
In a medium bowl, using your fingers, rub the orange zest into the granulated sugar. it will be fragrant and moist.
Add the brown sugar and toss to combine.
Using a stand mixer fitted with a paddle attachment beat together butter and sugars over medium-high speed until light and fluffy, about 2 minutes. Add the egg and beat until the mixture looks like wet sand, about 2 more minutes. Add the vanilla and mix until just combined.
Reduce the speed to low and add the flour mixture, beating just until evenly combined. If you have to, use a wooden spoon or rubber spatula to combine any remaining flour. Lay 2 large pieces of parchment paper on a clean work surface and put half of the dough along the center of each piece. Shape the dough into 2 logs measuring about 1 1/2-inches in diameter and 10-inches long. Roll logs up in the parchment and refrigerate for at least 1 hour.
Preheat oven to 350 F and position rack in the center of the oven.
Cut the logs into 1/2-inch slices. Roll the edges of the cookies in sugar to coat and shake off excess. Arrange on a baking sheet, leaving 1/2-inch between the cookies. Bake until set and golden on the edges, about 13 to 18 minutes minutes. Remove to cooling racks to cool completely.
Place the chopped chocolate and shortening in a glass or metal bowl and place it over a pot of simmering water (about an inch or so of water). The bowl should not touch the water. Stir chocolate and shortening with a rubber spatula until smooth. Dip half of each cookie into the chocolate, shake off excess, and set on a cooling rack. Refrigerate for at least 15 minutes to set up before serving.
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No one noticed all that yummy toasted coconut???? These look amazing!
Oh my gosh, I made my cookies a few days ago and you will totally freak out when you see the photo(s) I took of them. Same look as your, even placed on the plate the same! Funny!
Oh and I did the same thing–MUST rub zest into sugar! And I always bake cookies on a parchment lined insulated sheet and they are always much better that way. ;)
Funny. I had the carnival recipe saved but hadn't read through it closely enough to notice the discrepancies :-) Glad I saw your blog first! Thanks!
Those cookies like really tasty Amanda!! Fabulous job as usual!
oh these look great! I like the chocolate and orange combo and I m in for coconut :) thanks for posting the amended recipe. I ll surely try these :)
Thanks everyone!
Leslie – it's great, the coconut adds sweetness and makes them chewy, but it's totally undetectable by the "texture sensitive" ;)
Katrina – I have no doubt, my dear, that we were separated at birth!
Tessa – i didn't notice the discrepancies until I started baking them. After reading about adding the sugar twice, LOL, I knew I had better take notes.
I love orange-coconut combo, not sure if I've ever had that.
Yummy cookies, I love the coconut!
These look fantastic! I bet they were a wonderful combination of flavors.
Scrumptious, Amanda! Once again you've created a beautiful cookie. :)
Que ricas galletas te han quedado, tienen una pinta estupenda. Un saludo
Oh yum, the one thing that sells me? The coconut! Of course! :o)
I must say, I'm usually in the I don't like orange flavored things like your daughter, but these look really good and if she like them, I'm sure I would too!
I think I'm going to have to try this one. It's suppose to rain this week and cool off some, so that will be a good time to do it.
oh wow orange and coconut together perfect combo
Love them Amanda. Never made ice-box cookies before though have thought of doing that forever! I love that no one noticed the coconut in them. Gives me the courage to try. No oranges in season now, but will try at first instance. They look delicious!
These look amazing – I love anything orange though! :D
Orange and chocolate are a favorite combination of mine….add in some coconut and I do believe I'd swoon! I can't wait to try these, Amanda.
I'm a citrus fanatic and find chocolate quite tempting also. You've put together a wonderful combination of flavors here, Amanda, which I look forward to trying.
These look amazing!
Thanks everyone, these are definitely on my "make again" list ;)
I love those oranges at Christmas time. I'm sure I'd love these cookies too!
I want cookies! :)
THanks for the tips and the beautiful instructions. I am about to post mine so the deed is done but I am going to note your changes for an improved cookie.
These look really good as is. I think they would be really good subbing lime for orange and using dark chocolate.
These look really good. Bookmarked!
Gorgeous cookies!!!
I sure wanna bake the crunchy version of these, have a few tricks up my sleeve and this sure is a good time to try them:-))))
Super day to ya!!
I plan to make all kinds of cookies for a gathering coming up. How long can these be kept in the refrigerator? OR Can the rolls be frozen – if so hofor how long? What others can be kept a while before baking?