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.
Photo: Toasted Coconut and Orange Icebox Cookies Recipe


















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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!
By sjhunter1
Austin, Texas
on December 16, 2010
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Great cookies with a nice texture. They are not very sweet though, next time I will add extra sugar. I put the zest of an entire orange, which was just the right amount. I added some chopped cranberries & walnuts, along with the coconut, into the dough for a healthy addition - they go great with the orange zest.
By cahorne
on December 15, 2010
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I LOVE these cookies. They disappeared even though we had several other choices. I highly recommend them and will make them again.
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