Orange Coconut Refrigerator Cookies

Slice-and-bake cookies with fresh orange zest and flaked coconut built right into a buttery dough. Form the dough into logs, chill overnight, then cut thin rounds and bake for just 5-6 minutes whenever you want fresh cookies.

The orange zest is what makes these memorable. Grated peel delivers concentrated citrus oil that infuses the entire cookie with bright orange flavor without any added liquid. Combined with coconut, each bite tastes tropical and buttery at the same time.

Both brown and granulated sugar go into the dough. The brown sugar adds a hint of molasses depth and chewiness, while the granulated keeps the cookies crisp and snappy at the thin ⅛-inch slice.

Chill the logs several hours or overnight until firm. Slicing works only when the dough is cold and solid. Warm dough squishes instead of cutting cleanly into rounds.

This recipe makes a massive batch, about 11 dozen. The beauty is you can wrap the logs and freeze for up to three months, slicing off just what you need.

Pro Tips

• Slice thin, ⅛ inch or less. These are meant to be crisp and delicate, not thick and chewy.
• Rotate the log a quarter turn after every few slices. This prevents one side from flattening and keeps the cookies round.
• Watch them closely at 400°F (200°C). At that temperature, five minutes can be the difference between golden and burnt.
• Cool completely on wire racks. They crisp up as they cool.

Variations

• Dip half of each cooled cookie in melted dark chocolate for a chocolate-orange finish.
• Add a teaspoon of ground ginger to the dough for a spiced orange-ginger version.
• Roll the outside of the log in extra coconut before chilling for a coconut-crusted edge on every slice.