Imagine biting into a cookie that transports you to a sun-soaked paradise with every single crumb! These Toasted Coconut Orange Icebox Cookies are not just another sweet treat - they're a culinary adventure that combines the zesty brightness of fresh oranges with the rich, nutty warmth of toasted coconut. Perfect for those seeking a dessert that's both sophisticated and comforting, these cookies promise to elevate your baking game and impress even the most discerning cookie connoisseurs.
Prep Time: 25 mins
Cook Time: 12 mins
Total Time: 37 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon orange zest
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup toasted shredded coconut
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together softened butter and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add the large egg and orange zest to the butter mixture. Beat until well combined, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together all-purpose flour, baking soda, and salt to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined.
- Fold in the toasted shredded coconut using a rubber spatula, ensuring even distribution throughout the dough.
- Cover the dough and refrigerate for 30 minutes to firm up, which will help prevent spreading during baking.
- Remove dough from refrigerator and roll into 1-inch balls, placing them about 2 inches apart on the prepared baking sheets.
- Gently flatten each cookie ball with the palm of your hand or the bottom of a glass.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Toast your coconut carefully: Watch it closely when toasting to prevent burning. Golden brown is the perfect color for maximum flavor.
- Use fresh orange zest: The key to intense citrus flavor is using freshly zested orange peel. Avoid dried or pre-packaged zest.
- Chill the dough: Don't skip the 30-minute refrigeration. This helps prevent spreading and creates a more uniform cookie shape.
- Room temperature ingredients: Ensure butter and egg are at room temperature for smoother mixing and better texture.
- Use parchment paper or silicone mats: This prevents sticking and ensures even baking.
- Don't overbake: Remove cookies when edges are just golden brown to maintain a soft, tender texture.
- Cool completely before storing: This prevents moisture buildup and keeps cookies crisp.
Nutrition Facts
Calories: 140kcal
Carbohydrates: 14g
Protein: 1g
Fat: 9g
Saturated Fat: 6g
Cholesterol: 25mg
