If you are looking for a chewy chocolate indulgent cookie… I have just the ticket.
For our final cookie before the holidays, I’m going with mocha and coconut. Only one of my most favorite combinations ever. To make this deliciousness, take this crinkle cookie recipe and add ½ teaspoon of coconut extract along with 1/3 cup of shredded coconut to the batter. I used finely shredded unsweetened coconut, but you can totally use good old sweetened flaked coconut. No biggie.
You mix the batter together just as the recipe calls for. Chill the dough for a bit – I chilled mine for around an hour – then roll the dough into 1-inch balls.
Seriously? I wanted to devour this batter.
Take another ¼ cup of the coconut and add it to the sugar and cocoa powder that you roll the dough balls in before baking. It’s that simple. When the cookies come out of the oven, you are more than welcome to sprinkle some extra coconut on top. Heck, you could even melt some coconut butter and drizzle that on top too.
Now how about THAT?
I can’t even.
I first discovered the mocha coconut combination back in college when Starbucks came up with a Frappuccino of the flavor. Like I needed one more indulgence my freshman year… but it was a combo that stuck. I’ve since made mocha coconut cupcakes, mocha coconut fudge and my own mocha coconut iced coffees. It is truly a knockout flavor for me. A weakness, if you will. It always wins over my willpower.
Buuuut… can you blame me?