Orange Coconut Sugar Cookies

So get this.

Around this time each year, it’s important to be thankful for what you already have.

Like fingers.

And toes.

And your taste buds.  You should really take care of those.

That’s when I thought of “christmas” and “cookies.”  Good, right?

I hate baking cookies.  Like, truly truly hate it.  I’m no good at it, the batter is super sticky, and honestly most Christmas cookies taste like cardboard.  The only positive things that can come of cookies is that they only take about 10 minutes to bake.  Winning.

But.  There’s always a but.  I’ve been trying to conquer my fear of baking quite possibly the easiest thing there is to bake.  Take these salted milk chocolate cookies, for example.  Delish…  Like, shut the front door delish.

So alas…  Another cookie recipe.  All you need is a little flour and alotta butter for good measure.  Oh, I forgot to mention the coconut and orange combo.  It’s wonderful.  Break up with chocolate for a few days.

‘Tis the Season, right?

Orange Coconut Sugar Cookies

makes 18 large or 36 small cookies

Ingredients:

2 cups + 2 tablespoons all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 sticks (12 tablespoons) of unsalted butter, melted and cooled

3/4 cup brown sugar

1/2 cup sugar

1 egg + 1 egg yolk, at room temperature

1 teaspoon vanilla extract

3/4 – 1 cup shredded coconut

zest of 1 orange

Preparation:

Preheat oven to 325 degrees F and coat a few baking pans with non-stick spray.

Mix the flour and baking soda in a bowl and set aside.  In another bowl, mix the melted butter and sugars until they are combined.  Add the egg, egg yolk, and vanilla and stir until mixed.

Gradually add flour and mix until a dough forms – it will look crumbly at first, but it will come together. Fold in shredded coconut, then orange zest, and stir the dough a few more times.

Using a cookie scoop or measuring cup,  shape the cookie dough into a ball with your hands and place the dough on the prepared baking sheets.  This batter spreads, so be sure to leave about 3 inches in between each.

Bake for 12-15 minutes or until the edges are slightly brown and the centers soft and puffy.  Do not over bake.  Let cool completely then enjoy!