Orange in the Coconut

I had oranges on the brain yesterday, and I had a batch of cookies to bake. So what did I do? I stopped by the grocery store and picked up some coconut and oranges and got a-cookie making.

My Lime in the Coconut and Raspberry in the Coconut cookies were among my most popular, so this orange version was a real no-brainer.

As with the other two 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. (Which reminds me that I've still got to do a mojito cookie sometime this summer...) And the texture is just right--the perfect balance of chewy and crispy.

Sorry, Princess Ariele. My grocery store didn't have the key ingredient for the sea salt-topped chocolate cookies you requested. But I hope these guys make up for it. I promise I'll make your chocolate cookies soon!

Makes about 4 dozen cookies. (To see this recipe in process, check out Picturing Orange in the Coconut Cookies.)

Creamables	2 sticks butter 2 cups dark brown sugar
Wet Ingredients	1 egg 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
Dry Ingredients	3 1/2 cups oatmeal 2 1/2 cups toasted coconut 1 cup flour 1 cup white chocolate chips 1 teaspoon baking soda 1/2 teaspoon salt

1. Preheat oven to 350º.
2. In your Kitchen Aid or a large mixing bowl, cream together the creamables.
3. In a small bowl, combine the wet ingredients and whisk together until smooth.
4. Add the combined wet ingredients to the creamables. Mix together until well incorporated.
5. In a large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed.
6. Slowly add the dry ingredients to the combined creamables and wet ingredients. Mix until evenly combined.
7. Shape dough into balls--about 2 tablespoons each.
8. Place dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
9. 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.

Comments

[Princess Ariele]

Ok, I admit it- though I was sad about not getting the chocolate chip sea salt cookies these are very yummy! They are like the coconut lime ones, but I like these better! They are very moist and the texture is great!

[Kim]

Thanks for the orange white chocolate cookies! You basically read my mind as to the perfect dessert combo. My only suggestion would be to try them out with dark chocolate - YUM.

[Dana Gambro]

Hi. I've heard about your blog/wonderous cookies for a while now. This week was the first week I had tasting encounter! The orange cookies are inventive and delicious. I can't wait to try the chocolate sea salt cookies mention above by Princess Ariele! Thanks for brightening their and thus my day with these yummy treats!

[Oatmeal Cookie Guy]

Hi, Dana. Thanks for your blog-love. Don't worry...I'm going to send a big old batch of salt/chocolate cookies over to Princess Ariele as soon as I get a chance to bake them.

[IYC]

And I thought you forgot about us... Those were AWESOME! Definitely on par with my favorite Florida Cookies. I meant to stop by and tell you, but it was one busy day! Thanks G!

[Oatmeal Cookie Guy]

Thanks, Princess Ariele, Kim, and IYC! I collected your comments here from another post so that your praise travels with the recipe itself. :-)

[Lorraine]

You mentioned a mojito cookie. We had a DELICIOUS Blueberry Mojito drink at The Culinary Institute. What do you think?

[Oatmeal Cookie Guy]

Hi, Lorraine. That sounds interesting. Actually, I'm thinking about a recipe for a lime + blueberry cookie.