TOASTED COCONUT ORANGE ICEBOX COOKIES

Toasted Coconut Orange Icebox Cookies image

How to make Toasted Coconut Orange Icebox Cookies

Provided by @MakeItYours

Number Of Ingredients 11

Ingredients

2 cups all-purpose flour
1/2 teaspoon table salt
1 cup unsalted butter, at room temperature
2 tablespoons packed orange zest
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
1 1/2 tablespoons shortening

Steps:

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.