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Coconut Espresso Cookies

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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.

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

  1. 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.
  2. 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.
  3. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt until well combined.
  4. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Avoid overmixing to maintain a tender texture.
  5. Gently stir in the ground coffee beans, chocolate chips, and shredded coconut using a spatula or wooden spoon until evenly distributed throughout the dough.
  6. 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.
  7. 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

Find it online: https://chocolatecoveredamy.com/coconut-espresso-cookies/