Chocolate Orange Coconut Checkerboard Cookies
Whimsical slice-and-bake Chocolate Orange Coconut Checkerboard Cookies using one basic dough and flavoured with chocolate and orange coconut.
for the base cookie dough
- 10 tbsp (150g) unsalted butter softened at room temperature
- ½ cup (60g) powdered sugar sifted
- 2 tbsp (24g) granulated sugar
- 1 tbsp (15ml) vanilla extract
- ½ tsp (2g) kosher salt
- 2 small egg yolks room temperature
- ⅓ cup + 2 tbsp (40g) almond flour
- 1 cup (150g) all-purpose flour or cake flour
- 1+ tsp milk (to thin out batter if needed)
- 1 egg white room temperature
for the chocolate flavor
- 2 tbsp (11g) dutch-processed cocoa powder
for the orange coconut flavor
- zest from 1 small orange
- ⅓ cup (23g) coconut shreds
for the base cookie dough
In the bowl of a stand mixer fitting with the paddle attachment, cream softened butter on medium-low speed until smooth. Sift in powdered sugar, add granulated sugar, vanilla extract and salt. Cream until sugar is dissolved and mixture is smooth. Pour in egg yolks and mix until egg is fully combine.
Sift in the almond flour, all-purpose (or cake flour) and fold to combine. Fold just until no streaks of flour remain. If the dough gets too tough, stream in milk 1 teaspoon at a time. Should be of pie dough consistency: holds together when pressed, but not wet.
to divide the dough
Separate the dough evenly in half (measure with a scale) into two separate bowls. In bowl #1 add the cocoa powder, and fold with a spatula until fully incorporated. Into bowl #2, fold in orange zest and coconut shreds.
Starting with chocolate dough, tip out onto a surface and form into a 12 inch log that is 2 x 2 inches (long and wide). Wrap in cling wrap and chill for minimum 20 minutes in the fridge or until dough is stiff. Repeat for orange coconut dough.
to make the checkerboard pattern
Remove from the fridge, and cut each log into even thirds, then into thirds once more. You should have 9 strips for each flavor. Place one orange coconut strips onto your work surface, then 1 chocolate strip, followed by an orange coconut stripe. Brushes the edges of each strip that join another flavor with egg wash and lightly press the strips together. On the next row, place the alternate strip on top of the first row, repeat until you have 3 rows. Repeat with second block, starting with the orange coconut strip this time.
Wrap tightly again and use your hands to gently shape the sides so the block is a square with as sharp edges as possible. Chill in the fridge for a minimum of 1 hour (up to 2 days).
to slice and bake
Preheat the oven to 320°F, preferably, at the convection setting and line a baking tray with parchment paper.
Remove the dough blocks from the fridge, and cut a thin slice from each end to remove rough edges. Slice each block into ¼ inch cookies and place onto the prepped baking tray spaced ½ inch apart. Bake for 12-15 minutes or until the edges are golden brown
Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- This cookie recipe is best made with cake flour, but all-purpose is more common so it is used.
- For a gluten-free version sub all the all-purpose flour with almond flour.
- For an egg-free version try using a flax egg (cannot guarantee same results).
- Vegan butter can be substituted in.
- These cookies stay fresh for one week when stored in an air tight container.