Espresso Chocolate Coconut Cookies


I hope that everyone had an enjoyable long weekend! I know that mine was super busy with moving in and unpacking in new apartment. Today was our first day of training at the hospital, and I am happy to say that mine went really well! All of the staff were incredibly nice and welcoming, and were more than happy to try out these cookies :)  I was a bit worried about bringing cookies to my first day at the hospital as I did not want to look like a suck-up, but these cookies were a hit and I think I will be doing a lot more baking to bring in the future!

The original recipe called for coconut extract which I didn’t have on hand. I ended up substituting a bit of almond extract and more vanilla extract, but if you are looking for a more coconut-infused cookie than I would recommend referring to the original recipe (the link for that is right below this recipe). I also ran out of bittersweet chocolate chips and so I substituted in white chocolate chips and have made all of the appropriate changes in the recipe that follows. These cookies were a bit more chewy than crunchy, and are best served with a glass of milk!

Espresso Chocolate Coconut Cookies

Yields: about 24 cookies


3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons espresso powder
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup packed light brown sugar
1 cup granulated sugar
2 large eggs, at room temperature
1 tablespoon + 1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup bittersweet chocolate chips
1/2 cup white chocolate chips
1 cup shredded coconut

Preheat oven to 350 F. Line two baking sheets with parchment paper.

Whisk the flour, baking soda, salt and espresso powder together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars together on medium speed until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each is added. Mix in the vanilla and almond extracts. With the mixer on low, add the dry ingredients in two additions, beating just until combined. Add the chocolate chips, white chocolate chips and coconut and beat briefly on low to distribute throughout the dough.

Portion the dough into balls using a large cookie scoop (I actually used an ice cream scoop that measures between 3 and 4 tablespoons), spacing them about 3 inches apart on the prepared baking sheets (I did 6 per baking sheet). Bake for about 15 minutes or until the edges are set, rotating the baking sheets from top to bottom and front to back halfway through. Transfer the baking sheets to wire racks, and let the cookies cool for several minutes before removing them to the racks to cool completely. Store the cookies in an airtight container.

adapted from Tracey’s Culinary Adventures, from Annie’s Eats

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