Salt & Wind Travel

Orange Toasted Coconut Icebox Cookie Recipe

I believe that a well-stocked freezer should have some surplus soup, at least one casserole, a vat of tomato sauce, and a frozen icebox cookie recipe. 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 Orange Toasted Coconut Icebox Cookies. Growing up, one of the first cookie recipes I ever learned to make was icebox cookies because they’re simple and delicious. And, when I had my Food Network cooking show, Ask Aida, I made these orange coconut cookies. They’re just as simple to make as the classic but the addition of lots of vanilla, toasted coconut, and citrus zest gives it an elegant feel that’s perfect for a holiday cookie swap. 

What Are Icebox Cookies?

Just so we’re on the same page, let’s define icebox cookies. An icebox cookie is a cookie in where the dough is made, rolled into a cylinder, wrapped up, and refrigerated until the dough is firm. The dough is then removed from the refrigerator and sliced into individual cookies, which are baked. The remaining dough is returned to the refrigerator (or freezer!) until needed.

These are the original slice-and-bake cookie and way better than anything store bought. A major bonus is that they’re also make-ahead cookie by nature of the fact that they have to chill before being baked. We like to make them ahead and freeze them so we’re prepared anytime we have a sweet tooth or are in need of a last-minute dessert. 

Icebox Cookie Dry Ingredients

Orange Toasted Coconut Icebox Cookies

We often make these cookies (along with these Hazelnut Linzer Cookies, Ginger Spice Molasses Cookies, and Noni’s Walnut Cookies) as part of our holiday cookie boxes that we give to our neighbors. 

The combination of orange, coconut, and vanilla almost gives this cookie a creamsicle flavor, which we’re very into and think you will be too!

Icebox Cookie Sliced

Tips for Making This Icebox Cookie Recipe

  • Don’t Skimp On The Orange Zest: Okay, yes, it takes three to four large oranges to get enough zest for this recipe but it is so worth it. The 2 packed tablespoons means each bite will have a nice orange flavor.
  • Use Unsweetened Coconut Flakes: We prefer to use unsweetened coconut flakes so there isn’t artificial sweeteners added to the cookie. However, most flakes are too big to integrate well into this cookie. We suggest letting the toasted coconut cool and then finely chopping it (or placing it in a mini food processor and processing until the coconut is small flakes (about the size of your pinky fingernail or smaller). 
  • Reshape As Needed: The cookies may not be perfect circles when you slice them. Feel free to just roll the edge on your cutting board to get them round again. 
  • Dip In Sanding Sugar: An optional step is to coat one side of the sliced cookie before baking them. It give them a bit of extra sweetness and a crunch. FYI, sanding sugar is also sometimes called sparkling sugar. 
  • Dip In Chocolate (or Don’t): You could totally skip dipping them in chocolate if that’s not for you. However, if you do make sure to use milk or semisweet as we find dark chocolate to overwhelming. 

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!

Orange Toasted Coconut Icebox Cookie

Orange Toasted Coconut 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.
4.8 from 4 votes
Prep Time 20 minutes
Cook Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 40 cookies
Calories 120 kcal


  • 2 cups all-purpose flour
  • 2 tablespoons packed orange zest (from 3 large navel oranges)
  • 1/2 teaspoon 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 tablespoon pure vanilla extract
  • 1 cup packed unsweetened flaked coconut toasted (if larger flakes, chop them finely)
  • 6 ounces semisweet chocolate roughly chopped


  • Combine The Dry Ingredients: 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 teaspoon 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 tablespoon 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 at least 1 hour before proceeding.
    TIP: The cookie dough can be made through this step and frozen up to one month before proceeding. Go ahead and let the dough sit aat a room temperature just until sliceable then proceed with the recipe (they may need to bake a few minutes longer.)
  • Slice And Bake: When ready to bake, heat the oven to 350°F and arrange a rack in the middle. Cut the logs into 1/4-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 12 to 15 minutes. Remove to cooling racks to cool completely.
  • Drizzle With Chocolate: When the cookies are cool, melt the chocolate in a small pan over medium-low heat until smooth. Dip half of each cookie into the chocolate, scrape off the excess and set on wax paper on a plate. Refrigerate for at least 15 minutes to set up before serving.
    TIP: The cookies will last a week when stored at room temperature in an airtight container.
    6 ounces semisweet chocolate



Serving: 1 cookieCalories: 120kcalCarbohydrates: 11gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 17mgSodium: 33mgPotassium: 48mgFiber: 1gSugar: 6gVitamin A: 152IUVitamin C: 0.4mgCalcium: 8mgIron: 1mg
Keyword coconut cookies, make ahead cookies, slice and bake cookies
Tried this recipe?Mention @saltandwind or tag #swsociety!

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