Toasted Coconut and Orange Icebox Cookies

Total Time:
2 hr 15 min
Prep:
10 min
Inactive:
1 hr 15 min
Cook:
50 min

Yield:
3 dozen
Level:
Easy

Ingredients
  • 2 cups all-purpose flour
  • 2 tablespoons packed orange zest
  • 1/2 teaspoon table salt
  • 1 cup unsalted butter, at room temperature
  • 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
Directions
  • Heat oven to 350 degrees F and arrange a rack in the middle.

  • Combine the flour, zest, and salt in a large bowl and whisk until evenly combined.

  • Using a stand mixer fitted with a paddle attachment beat together butter and sugars over high speed until light and airy, about 2 minutes. Add the sugars and beat until fluffy and the mixture looks like wet sand, about 2 more minutes. Add the egg and vanilla and mix until just combined.

  • Reduce the speed to medium and add the flour mixture and coconut and beat until just evenly combined. Lay 2 large pieces of plastic wrap 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 plastic and secure tightly. Refrigerate the logs for 1 hour or up to several weeks.

  • Cut the logs into 1/2-inch slices. Roll 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 15 to 18 minutes. Remove to cooling racks to cool completely.

  • When cookies are cool, melt the chocolate in a small pan over medium-low heat until smooth. Dip half of each cookie into the chocolate, scrape off excess, and set on a cooling rack. Refrigerate for at least 15 minutes to set up before serving.


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