Recipes and Cooking Chocolate Cookie Crisps with Coconut Cream 1 Review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 12, 2012 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Chill Time: 2 hrs Bake Time: 8 mins Total Time: 2 hrs 38 mins Servings: 18 Yield: 2 cookies each Jump to Nutrition Facts Ingredients 1 ¼ cup all-purpose flour ⅓ cup unsweetened cocoa powder ½ teaspoon baking powder ¼ teaspoon salt ⅓ cup unsalted butter, softened ⅓ cup granulated sugar ⅓ cup packed brown sugar 1 egg 1 teaspoon instant espresso coffee powder or coffee crystals ⅔ cup powdered sugar ½ teaspoon coconut extract 1 - 2 teaspoon fat-free milk 3 tablespoon unsweetened shredded coconut, toasted Directions In a small bowl stir together flour, cocoa powder, baking powder, and salt; set aside. In a medium mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar. Beat until combined, scraping sides of the bowl occasionally. Beat in egg and espresso powder until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. Divide dough in half. Shape each half into a 6-inch roll. Wrap each roll in plastic wrap or waxed paper. Chill for at least 2 hours or until dough is firm enough to slice. Preheat oven to 350°F. Line a large cookie sheet with parchment paper. Cut rolls into 1/3-inch slices (18 slices per roll). Place slices 1 inch apart on the prepared cookie sheet. Bake about 8 minutes or until set. Transfer cookies to wire racks; cool. For icing, in a small bowl combine powdered sugar and coconut extract. Stir in enough of the milk to reach drizzling consistency. Drizzle cookies with icing. Sprinkle with coconut. Rate it Print Nutrition Facts (per serving) 128 Calories 5g Fat 20g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 18 Calories 128 % Daily Value * Total Fat 5g 6% Saturated Fat 3g 15% Cholesterol 19mg 6% Sodium 49mg 2% Total Carbohydrate 20g 7% Total Sugars 12g Protein 2g Calcium 20.2mg 2% Iron 0.7mg 4% Potassium 57mg 1% Folate, total 20.2mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.