Photo: Toasted Coconut and Orange Icebox Cookies Recipe
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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By SandyKay7
Midwest
on January 09, 2013
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I made these cookies today at the request of my husband, he saw Aida make them yesterday, and he is a big coconut fan!! I did the same thing as 'here piggy' did: I sliced them thinner than stated on the recipe, and my husband suggested not toasting the coconut, so I didn't. He loves them!! And I'm not a fan of coconut, but I tried one and it was delicious!! Something about that hint of orange, I think!! I make a similar icebox cookie that is one of my very favorites, it's Martha Stewart's recipe for Icebox Cookies on her website, and it doesn't have the coconut or the orange, but I believe that Aida's cookie ranks up there with Martha's!!!
By herepiggy
KY
on October 25, 2012
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These cookies are so good. Here's what I would suggest though: do not slice them to thick -- keep it thin for a crisp cookie. Use a sharp knife to slice them too or they will fall apart. After dipping them in chocolate, place them on wax paper on a cookie sheet so they don't stick. My kids loved these and so did I -- they have a lovely texture and they are the perfect sweetness. This would make an awesome christmas cookie or gift for a teacher. I love the subtle orange flavor mixed with the toasted coconut. I will definitely make these again and again!
By Mrs.Bales
Georgia
on January 18, 2012
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These were yummy. I didn't really taste the toasted coconut, but the orange came through. My cookies turned out pretty flat and crisp because there is no leavening agent in the recipe. I dipped them in dark, dark chocolate. Can't wait to make them into an ice-cream sandwich!
Read all 18 reviews