Why You’ll Love This Recipe
Coconut Espresso Cookies bring together two of the most beloved flavors—coffee and coconut—in one irresistible treat. The subtle bitterness of espresso powder beautifully enhances the richness of coffee, while the shredded coconut adds chewiness and a tropical twist. The semisweet chocolate chips offer a delicious melt-in-your-mouth experience, making these cookies the perfect balance of bold and sweet. They are quick to make and can easily be prepared ahead of time or frozen for later, making them a convenient yet indulgent snack to have on hand!
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) light brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1/2 tsp espresso powder
- 2 1/4 cups (280g) all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp finely ground coffee beans
- 3/4 cup semisweet chocolate chips
- 1 cup sweetened shredded coconut
- 1/4 cup toasted coconut flakes (optional, for topping)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Cream Butter and Sugars:
- In a large mixing bowl, use a hand or stand mixer to beat the softened butter, brown sugar, and granulated sugar together on medium speed until the mixture is light in color and fluffy in texture, about 2 to 3 minutes.
Add Eggs, Vanilla, and Espresso Powder:
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and espresso powder until the mixture is fully incorporated and smooth.
Mix the Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt until well combined.
Combine Wet and Dry:
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Avoid overmixing to maintain a tender texture.
Fold in the Flavor:
- Gently stir in the ground coffee beans, chocolate chips, and shredded coconut using a spatula or wooden spoon until evenly distributed throughout the dough.
Scoop and Prep:
- Use a cookie scoop or spoon to form dough balls, about 2 tablespoons each, and place them onto a parchment-lined baking sheet, spacing them about 2 inches apart. If desired, press a small amount of shredded coconut or toasted coconut flakes onto the tops of each cookie for added texture and visual appeal.
Bake:
- Bake at 350°F (175°C) for 10 to 12 minutes, or until the edges are golden and the centers appear just set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: 18-20 cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Additional Time: 30 minutes (for cooling)
- Total Time: 55 minutes
Variations
- Dairy-Free Version: Use dairy-free butter and chocolate chips to make this recipe suitable for those with dairy allergies or preferences.
- Extra Crunch: Add chopped nuts like walnuts or pecans for added texture and flavor.
- Iced Espresso Cookies: Drizzle melted white chocolate over the cooled cookies for an extra indulgent treat.
- Coconut-Free: If you’re not a fan of coconut, simply omit the shredded coconut and toasted flakes for a simpler coffee-chocolate flavor.
Storage/Reheating
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days.
- Freezing: You can freeze the cookie dough before baking. Scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer the dough balls to a zip-top bag and store for up to 3 months. Bake from frozen, adding an extra minute or two to the baking time.
- Reheating: Warm the cookies in the microwave for about 10-15 seconds or in a 300°F (150°C) oven for 5 minutes to get them back to that freshly-baked texture.
FAQs
Can I use instant coffee instead of espresso powder?
Espresso powder is best for this recipe as it provides a stronger, more concentrated coffee flavor. Instant coffee could work, but it may not deliver the same depth of flavor.
Can I make these cookies without an electric mixer?
Yes! You can mix the ingredients by hand using a spatula or wooden spoon. Just be sure to cream the butter and sugars thoroughly to achieve the desired texture.
Can I use decaffeinated coffee?
Yes, if you prefer a decaffeinated version of these cookies, you can use decaf espresso powder and finely ground decaf coffee beans.
How do I toast coconut flakes?
To toast coconut flakes, simply spread them out in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring halfway through to ensure even toasting. Keep an eye on them, as they can burn quickly!
How do I prevent the cookies from spreading too much while baking?
Chill the dough for at least 30 minutes before baking to prevent excessive spreading. Also, make sure your baking sheets are lined with parchment paper to prevent sticking.
Can I use sweetened coconut flakes instead of shredded coconut?
Yes, you can use sweetened coconut flakes instead of shredded coconut, but be sure to adjust the amount of sugar in the recipe if needed.
Can I add more chocolate chips to these cookies?
Absolutely! Feel free to add up to 1 cup of chocolate chips if you want a more decadent, chocolatey flavor.
Can I use another type of flour for this recipe?
You can try using whole wheat flour or gluten-free all-purpose flour, but it may slightly alter the texture of the cookies.
Can I freeze the baked cookies?
Yes, baked cookies can be frozen as well. Store them in an airtight container or a freezer-safe bag for up to 3 months.
Can I use dark chocolate chips instead of semisweet?
Yes, dark chocolate chips will work in this recipe and provide a richer chocolate flavor.
Conclusion
Coconut Espresso Cookies are the perfect blend of rich coffee, creamy chocolate, and chewy coconut. With their soft centers and crisp edges, these cookies offer a satisfying treat that’s both bold and indulgent. Whether you’re a coffee connoisseur or simply love a sweet, chewy cookie, this recipe is sure to please. Easy to make ahead and even easier to enjoy, these cookies are a must-bake for any coffee lover!
Coconut Espresso Cookies
Coconut Espresso Cookies combine rich coffee, creamy chocolate, and chewy coconut for a delightful treat. With soft centers, crisp edges, and a tropical twist, these cookies are perfect for coffee lovers.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 18-20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup (226g) unsalted butter, softened
1 cup (200g) light brown sugar, packed
1/2 cup (100g) granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract
1/2 tsp espresso powder
2 1/4 cups (280g) all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tbsp finely ground coffee beans
3/4 cup semisweet chocolate chips
1 cup sweetened shredded coconut
1/4 cup toasted coconut flakes (optional, for topping)
Instructions
- In a large mixing bowl, use a hand or stand mixer to beat the softened butter, brown sugar, and granulated sugar together on medium speed until the mixture is light in color and fluffy in texture, about 2 to 3 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and espresso powder until the mixture is fully incorporated and smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt until well combined.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Avoid overmixing to maintain a tender texture.
- Gently stir in the ground coffee beans, chocolate chips, and shredded coconut using a spatula or wooden spoon until evenly distributed throughout the dough.
- Use a cookie scoop or spoon to form dough balls, about 2 tablespoons each, and place them onto a parchment-lined baking sheet, spacing them about 2 inches apart. If desired, press a small amount of shredded coconut or toasted coconut flakes onto the tops of each cookie for added texture and visual appeal.
- Bake at 350°F (175°C) for 10 to 12 minutes, or until the edges are golden and the centers appear just set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a dairy-free version, use dairy-free butter and chocolate chips.
Chill the dough for 30 minutes before baking to prevent excessive spreading.
Toast coconut flakes by baking at 350°F (175°C) for 5-7 minutes, stirring halfway through.
If you prefer more chocolate, add up to 1 cup of chocolate chips.
If you’re not a coconut fan, omit the shredded coconut and toasted flakes for a simpler coffee-chocolate flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
