Featured Pinch Tips Video
- 1 c
- all purpose flour
- 1 tsp
- baking powder
- 1/4 tsp
- 1/3 c
- 3 oz
- cream cheese, softened
- 1/4 c
- unsalted butter
- 1 large
- 1 tsp
- vanilla extract
- 3/4 tsp
- almond extract
- 1/2 tsp
- orange peel, grated
- 3 3/4 c
- sweetened shredded coconut
- 1 1/2 c
- chocolate covered coconut bar
- 4 oz
- semi-sweet chocolate chips
1Preheat oven to 275.
2Line 2 cookie sheets with parchment paper.
3Combine flour, baking powder and salt in medium bowl.
4Using electric mixer, beat sugar, cream cheese and butter in large bowl until fluffy.
5Beat in egg, vanilla, almond extract and orange peel.
6Add flour mixture and mix just until combined.
7Stir in 2 1/2 cups of coconut.
8Add dark chocolate and coconut and stir until combined.
9Spread 1 1/4 cups coconut on plate.
10Using 2 tablespoons dough for each cookie, roll dough into 1 1/2-inch rounds.
11Roll each round in coconut.
12Arrange rounds 2 inches apart on prepared cookie sheets.
13Bake until cookies are puffed and coconut is light golden for about 35 minutes.
14Cool on cookie sheets for 5 minutes.
15Transfer to racks and cool completely.
16Stir chocolate in top of double boiler set over simmering water until melted and smooth.
17Remove from heat.
18Dip fork into melted chocolate and drizzle lines of chocolate across tops of cookies.
19Refrigerate cookies until chocolate sets, about 30 minutes.
20(Can be prepared 3 days ahead. Refrigerate in airtight containers.)
21Serve cold or at room temperature.