Toasted Coconut Orange Icebox Cookies

 

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

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.

Toasted Coconut Orange Icebox Cookies

5 from 1 vote

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1 hour hr 38 minutes mins

Author: Amanda Davis

Ingredients

• ▢ 2 cups all-purpose flour
• ▢ ½ teaspoon table salt
• ▢ 1 cup unsalted butter at room temperature
• ▢ 2 tablespoons packed orange zest
• ▢ ½ cup granulated sugar plus extra for rolling cookies
• ▢ ¼ 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 ½ tablespoons shortening

Instructions

• 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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