It’s no surprise that I basically love any treat that contains coffee or espresso powder.
Take these banana espresso chocolate chip muffins. Or these café mocha cupcakes. Turbo-charged brownies with salted caramel peanut topping, anyone?
Clearly these espresso dark chocolate coconut cookies were right up my alley as well. The went over insanely well at work too – a bunch of cardiologist researchers in a single room at lunchtime all but devoured these cookies.
The name of this cookie definitely spells out what’s in the cookie but the combination all baked up – toasted coconut, melted chocolate, and a punch of coffee flavor – is something to behold.
I couldn’t restrain from testing one straight from the oven and it nearly knocked my socks off. If you remember the toasted coconut chocolate chunk pancakes I’ve also made, these cookies are totally on the same level of deliciousness.
Go make them now!
- 3 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp sea salt
- 2 tbsp espresso powder (or instant espresso)
- 1 cup (2 sticks) unsalted butter, at room temperature
- ¾ cup packed brown sugar
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 tbsp pure vanilla extract
- 1 tsp coconut extract or flavor
- 1 cup dark chocolate chips
- 1 cup shredded sweetened coconut
- Preheat oven to 350° F. Line baking sheets with parchment paper. Whisk the flour, baking soda, salt, and espresso powder together in a medium bowl; set aside.
- Beat the butter and sugars together on medium-high speed until light and fluffy, about 3 minutes. Blend in the eggs one at a time, scraping down the sides of the bowl as needed. Mix the vanilla and coconut extracts in until combined. Add the dry ingredients and mix on low until they are just incorporated into the batter. Stir in the chocolate chips and coconut either very briefly with the mixer on low or by hand. Scoop out rounded 2-tablespoon-size portions of dough with a medium cookie scoop and place them on the cookie sheet (12 dough rounds per sheet).
- Bake for 13-15 minutes, until the cookies are set and lightly golden brown around the bottoms, rotating the pans halfway through the baking time. Transfer the sheets to wire cooking racks and allow the cookies to cool on the sheets for 5 minutes before transferring them to the racks to cool completely. Cookies will keep for 3-4 days at room temperature in a tightly sealed container.
- OXO Good Grips Non-Stick Pro Half Sheet 13 x 18 Inch
- Reynolds Kitchens Pre-Cut Parchment Paper Baking Sheets - 12x16 Inch, 22 Count
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