These delicious cookies with a base of coconut flakes and eggs require no gluten free flour blends. The combination of the coconut and orange flavors are spectacular. I find that making them smaller rather than larger makes them much easier to eat, using teaspoon size portions. They are a regular holiday treat for my family and have shipped successfully in care packages. Source: Bon Appétit 2008
Makes 5-6 dozen cookies
- ½ C. butter, at room temperature
- ¾ C. sugar
- ½ tsp salt
- Zest of two oranges, finely grated (about 2 tsp.)
- 3 large eggs
- 24 oz. sweetened coconut flakes(6 cups)
- 8-10 oz. Semi-sweet chocolate, melted
Pre-heat the oven to 325° and position the racks in center of oven. Line baking sheets with parchment paper. Beat the butter until smooth, then add the sugar and salt and beat until creamed together. Beat in the orange zest, and then add eggs one at a time. Once the mixture is thoroughly combined stir in the coconut.
Drop the batter in teaspoon size balls onto the prepared baking sheets; I find this is most easily done using two spoons. Bake until golden on bottom and the flakes are just browned in spots, about 20-30 min. depending on the oven. Cool completely on the sheets.
Dip the cooled cookies into the melted chocolate then rake over the soft chocolate with a fork creating a striated finish. Refrigerate 20 minutes to firm up chocolate then store in an air-tight container. The cookies keep in the refrigerator for about two weeks.