I made these cookies for the first time earlier this winter for a holiday party. Since then I’ve made them for several other occasions and they’ve been a huge hit each time. Even though I don’t drink coffee regularly, I do love the flavor of espresso in baked goods- especially if it’s paired with dark chocolate and coconut. Lots of good flavors are happening in these Espresso Dark Chocolate Coconut Cookies!
While I certainly don’t mind baking ‘fussy’ cookies most of the time, it is nice to have a few recipes on hand that are quick to pull together. There’s no chilling of dough or finicky measurements required for these cookies, just mix and bake. I think they’d also be delicious with some toasted walnuts added to the dough.
Espresso Dark Chocolate Coconut Cookies
- 3 1/2 cups flour
- 1 tsp. baking soda
- 1 tsp. salt
- 2 tbl. espresso powder
- 1 cup unsalted butter, at room temperature
- 3/4 cup packed brown sugar
- 1 cup sugar
- 2 eggs
- 1 tbl. vanilla extract
- 1 tsp. coconut extract
- 1 cup dark chocolate chips
- 1 cup shredded coconut
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt and espresso powder. Set aside.
- Use an electric mixer to beat the sugars and butter on medium high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing until combined after each addition. Stir in the vanilla and coconut extracts. Decrease the mixer speed to low and add the dry ingredients, mixing until just incorporated. Fold in the chocolate chips and coconut.
- Use a large dough scoop (mine was about 2.5 tbl) to drop the dough onto the prepared cookie sheet. Bake for about 12-14 minutes until just set. Let the cookies cool on the baking sheet for about 5 minutes then transfer to a wire rack to cool completely.