A little while ago, reader and real-life cookie taster Kim suggested that I do an orange and chocolate cookie. I made a note to do something with the flavor combination soon and then moved on to other cookies.
And then today I had orange and chocolate on the brain and a batch of cookies to bake. So what did I do? I sent Jon down to the grocery store to pick up some oranges and dark chocolate chips, and then I got a-cookie making.
As with the other cookies in this "in the coconut" recipe series, I use multiple sources of fruit flavor (zest, juice, extract) and coconut flavor (toasted coconut, coconut extract, and cream of coconut). The combination is awesome! They smell and taste like a tropical holiday. And the texture is just right--the perfect balance of chewy and crispy.
I hope Kim likes them!
Makes about 4 dozen cookies. (To see this recipe in process, check out Picturing (Dark) Chocolate Orange in the Coconut.)
2 sticks butter
2 cups dark brown sugar
1/4 cup cream of coconut
1/4 cup orange juice
2 tablespoons orange extract
2 tablespoons orange zest
1 tablespoon coconut extract
1 tablespoon vanilla
3 1/2 cups oatmeal|
2 1/2 cups toasted coconut
1 cup flour
1 cup dark chocolate chips
1 teaspoon baking soda1/2 teaspoon salt
- Preheat oven to 350º.
- In your Kitchen Aid or a large mixing bowl, cream together the creamables.
- In a small bowl, combine the wet ingredients and whisk together until smooth.
- Add the combined wet ingredients to the creamables. Mix together until well incorporated.
- In a large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed.
- Slowly add the dry ingredients to the combined creamables and wet ingredients. Mix until evenly combined.
- Shape dough into balls--about 2 tablespoons each.
- Place dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
- Bake at 350º for 10-12 minutes or until golden brown. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.