Spring has finally arrived. I think.
I think we had a really nice day. Then a really hot one. Then a really cold one.
Anyway. I know Spring has arrived, not only because it is after March 20th, but because I have the desire to organize my entire life and bake with citrus. Actually, the baking with citrus desire is kind of a much stronger desire. But I spend a lot of time THINKING about organizing everything in my life.
I made these (because of the desire to bake with citrus, not because of the desire to organize my life, but I DID clean up afterwards so that was a start, right?)
Chocolate Orange Coconut Cookie Bites
- 1 stick unsalted butter (softened)
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 1 egg (room temp)
- 1 tsp vanilla
- 1/2 tsp orange extract
- 1/4 c unsweetened dutch process cocoa powder (I use Hershey’s Special Dark)
- 1 1/4 cup flour
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1 cup bittersweet chocolate chips (I use Ghirardelli)
- buttercream (your favorite recipe- I’ll link to the one I use after the instructions)
- 1/4 cup unsweetened coconut (sweetened is OK if that is all you can find, but the cookies will be really sweet)
- 1 tbsp orange sparkling sugar
- 1 tbsp orange zest
- Preheat oven to 325F, place liners in two dozen mini cupcake cavities.
- In a stand mixer, beat butter and both sugars until fluffy. Add egg and mix well. Mix in vanilla and orange extract.
- Sift together cocoa powder, flour, baking soda, and salt directly into mixing bowl and beat slowly until just combined then increase speed until dough is smooth.
- Using a 1 tbsp cookie scoop, scoop dough into the mini cupcake cavities and bake for 10 minutes.
- Remove pan from oven, and working quickly and carefully, place a chocolate chip on top of each cookie. Bake for two more minutes. Remove from oven and let cool for five minutes in the pan, then completely on a cooling rack.
- While cookies are cooling, toast your coconut. (Spread onto a baking sheet and bake at 350F for about 5 minutes, stirring occasionally. Check often and remove before the coconut browns too much.)
- Mix the coconut with the orange zest and sugar. If you use unsweetened coconut, you might want to add more sugar to taste.
- When cookie bites are completely cool, top with a swirl of frosting and roll in the coconut mixture.
I like the buttercream recipe from Simply Sweets by Honeybee only in this case I omitted the almond extract.
I’m linking this recipe up to Simply Sweet Saturdays. Now I’m going to go organize something. Or bake something.