(Dark) Chocolate Orange in the Coconut

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.

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

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.)

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 dark 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

[Kim]

I mean, I thought the orange in the coconut cookies were great, but oh my, the flavor combo of orange with the DARK chocolate really takes it to another level! Seriously. I'm imagining one of these dipped into a mocha with orange syrup in it, and may have to take an afternoon trip to Starbucks in order to realize this dream.

Thanks once again for brightening my day with your delicious wares!

[Lorraine]

This recipe looks totally delicious and addresses your chocolate survey question. I think different kinds of chocolate lend themselves to different flavor combos. You have a special creative touch by the way you arrive at all the many combinations!!

[Oatmeal Cookie Guy]

Thanks, Lorraine! Unfortunately, we didnt' set aside any of these cookies to freeze for you. Sorry!

[Oatmeal Cookie Guy]

Hi, Kim. Thanks for the flavor idea! :-) Did you get a Starbucks to dunk into?