(Dark) Chocolate Orange in the Coconut

By oatmealcookieguy

A little while ago, a friend suggested that I do an orange and chocolate cookie. I made a note to do something with the flavor combination soon, and then I 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 went to the grocery store to pick up some oranges and dark chocolate chips, and then I got a-cookie making.

My fruit-and-coconut cookies are among my most popular, so this version with orange and chocolate was a real no-brainer.

As with the other cookies in my "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.

Ingredients

• 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 Tbsp orange extract
• 2 Tbsp orange zest
• 1 Tbsp coconut extract
• 1 Tbsp vanilla
• Dry Ingredients:
• 3 1/2 cups oatmeal
• 2 1/2 cups toasted coconut
• 1 cup flour
• 1 cup dark chocolate chips
• 1 tsp baking soda
• 1/2 tsp salt

Details

Servings 48
Adapted from oatmealcookie.typepad.com

Preparation

Step 1

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.