Chocolate-coconut icebox cookies
I love the holiday season for too many reasons to count: silly family traditions, ambitious knitting projects that result in half-finished presents, Christmas carols everywhere, and COOKIES. All of the cookies. We have to make a batch of sugar cookies when everyone is home so that my sisters and I can use all of the seasonally (in)appropriate cookie cutters (Christmas hippo, anyone?) and go crazy with the decorations. But sometimes the prospect of all that rolling and cutting and dying frosting to that precise shade of green makes me want to skip the cookies and just eat my stash of baking chocolate.
No one else? Fine, more for me.
When the panic starts to set in, skip the finicky sugar cookies and embrace the freezer as a baking tool. Icebox cookies, or slice-and-bake cookies, make the whole process incredibly simple, but the end result looks super fancy and you can still break out the sprinkles. Everyone wins. After making the dough, you shape it into a log, throw it in the freezer, and pull it out a few hours later to slice and bake. This recipe also works as a choose-your-own-adventure cookie: twist the doughs together for an easy marble, make a holiday shape with one color for a stamped look, or go classic with checkerboards or pinwheels. You can also choose to slice thin for a crisp cookie with a crunch or slice thick for a soft, cakey cookie. You can’t go wrong.
I love the combination of chocolate and coconut, especially when the chocolate is super rich (check) and the coconut flavor isn’t ruined by the texture of flaked coconut (check). We break out both the cocoa powder and chocolate chips for a double dose of chocolate, and most of the coconut flavor comes from coconut cream. With a hefty dose of sprinkles to finish them off, these cookies will be a hit at any holiday gathering!
One more thing: these cookies are part of the Great Food Blogger Cookie Swap! I teamed up with Lindsay of Love and Olive Oil and Julie of The Little Kitchen for this amazing way to celebrate the holidays, connect with other bloggers, help support childhood cancer research (we partner with Cookies for Kids’ Cancer), and, of course, eat lots of cookies. There’s nothing better than getting a package and opening it to find delicious cookies, and I was super excited to find my snickerdoodles from Chrissy, spiked chocolate pecan pie bites from Laura, and molasses crinkle cookies from Mallory. Amazing, all of them. I sent these icebox cookies out to Kristi of Inspiration Kitchen, Julie of Sweet and Spicy Monkey, and Allison of Fridgg. Check them out!
- CHOCOLATE DOUGH:
- ½ c. butter, softened
- ½ c. sugar
- ¼ c. powdered sugar
- 1 egg yolk
- 1 t. vanilla
- 2 T. chocolate chips, melted
- 1 c. flour
- 2 T. cocoa powder
- pinch salt
- COCONUT DOUGH:
- 1 c. butter, softened
- 1 c. sugar
- ½ c. powdered sugar
- 2 egg yolks
- ¼ c. coconut cream
- 2 t. vanilla
- 1 c. + 2 T. flour
- ½ c. unsweetened shredded coconut
- Make the chocolate and coconut doughs separately.
- Cream the butter, sugar, and powdered sugar using an electric mixer or by hand.
- Mix in the egg yolk(s), vanilla, and melted chocolate OR coconut cream.
- Add the dry ingredients and mix just until combined.
- For the stamped log: form the chocolate dough into the shape you want to appear in the center as a uniform log about 15 inches long. To make the tree shape, set aside a lemon-sized piece of dough and form the rest into a triangle 15 inches long. Shape the reserved dough into a square of the same length and press it into the middle of one of the sides. Wrap the log in plastic wrap and put it in the freezer while you make the coconut dough, or at least 30 minutes. When the coconut dough is ready, carefully press it around the chocolate log so that it surrounds it completely. It's easiest to do this in pieces. Press the outside of the log into an even circle, wrap in plastic wrap, and freeze for at least 30 minutes.
- For a marbled log: make the chocolate dough as above and half of the coconut dough above. Form each into a log about 8 inches long and place the logs next to each other. Press them together, then twist. Fold the twisted piece in half the long way and twist again. The outside should be mottled brown and white, with distinct patches of each. Form the combined doughs into a log (either circular or square) about 15 inches long, wrap in plastic wrap, and freeze at least 30 minutes.
- Preheat the oven to 350 degrees F. Remove the plastic wrap, cover the outside of the log with sprinkles and/or more shredded coconut, and slice the log with a sharp knife. Slicing ¼ inch thick will give you soft, cakey cookies, while slicing ⅛ inch thick will make thin, crunchy cookies--your choice! Decorate with more sprinkles on top, if desired. Place the cookies 2 inches apart on a baking sheet and bake on a high oven rack one tray at a time, 7-9 minutes for thin cookies and 12-14 for thick cookies. Return the log to the freezer while each tray bakes so that it doesn't lose its shape during slicing.
Recipe adapted from America’s Test Kitchen.