Salt & Wind Travel

Icebox Cookies Recipe

I’m of the belief that a well-stocked freezer should have some surplus soup, at least one casserole, a vat of tomato sauce, and some frozen icebox cookie dough. 

That way you’re prepared for (almost) any hanger situation and you can make like Donna Reed and play homemaker on the fly.

As for which icebox cookie recipe you should keep on hand? Well, in case you couldn’t guess, I’m partial to these Toasted Coconut Orange Icebox Cookies.

Go stock up on all your cooking essentials then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!

Finished Toasted Coconut Chocolate Icebox Cookies
Icebox Cookies Recipe

Toasted Coconut-Orange Icebox Cookies Recipe

The easiest make-ahead cookie style is by far slice-and-bake icebox cookies. But the classic recipe can be basic. This version adds in toasted coconut and orange zest for a welcome twist.
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Prep Time 20 mins
Cook Time 20 mins
resting time 1 hr 20 mins
Total Time 2 hrs
Course Dessert
Cuisine American
Servings 12 cookies
Calories 398 kcal


  • 2 cups all-purpose flour
  • 2 tablespoons packed orange zest
  • 1/2 kosher salt
  • 1 cup unsalted butter room temperature
  • 1/2 cup granulated sugar plus extra for rolling cookies
  • 1/4 cup packed light brown sugar
  • 1 large egg room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup packed unsweetened flaked coconut toasted
  • 6 ounces semisweet chocolate roughly chopped


  • Combine The Dry Ingredients: Heat oven to 350°F and arrange a rack in the middle. Combine the flour, zest, and salt in a large bowl and whisk until evenly combined.
    2 cups all-purpose flour, 2 tablespoons packed orange zest, 1/2 kosher salt
  • Cream The Butter: Using a stand mixer fitted with a paddle attachment beat butter over high speed until light and airy, about 2 minutes. Add the sugars and beat until fluffy and the mixture looks like wet sand, about 2 more minutes. Add the egg and vanilla and mix until just combined. Reduce the speed to medium and add the flour mixture and coconut and beat until just evenly combined.
    1 cup unsalted butter, 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 1 large egg, 1 cup packed unsweetened flaked coconut, 1 teaspoon pure vanilla extract
  • Make The Cookie Log: Lay 2 large pieces of plastic wrap on a clean work surface and put half of the dough along the center of each piece. Shape the dough into 2 logs measuring about 1 1/2-inches in diameter and 10-inches long. Roll logs up in the plastic and secure them tightly. Refrigerate the logs for 1 hour or freeze up to 1 month.
  • Slice And Bake: Cut the logs into 1/2-inch slices. Roll the cookies in sugar to coat and shake off excess. Arrange on a baking sheet, leaving 1/2-inch between the cookies. Bake until set and golden on the edges, about 15 to 18 minutes. Remove to cooling racks to cool completely.
  • Drizzle With Chocolate: When cookies are cool, melt the chocolate in a small pan over medium-low heat until smooth. Drizzle chocolate over each cookie and set on a cooling rack. Refrigerate for at least 15 minutes to set up before serving.
    6 ounces semisweet chocolate


Serving: 1 cookieCalories: 398kcalCarbohydrates: 38gProtein: 4gFat: 26gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 57mgSodium: 14mgPotassium: 160mgFiber: 3gSugar: 19gVitamin A: 507IUVitamin C: 1mgCalcium: 26mgIron: 2mg
Keyword coconut cookies, make ahead cookies, slice and bake cookies
Tried this recipe?Mention @saltandwind or tag #swsociety!

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