Coffee and chocolate are two flavors that complement each other perfectly. As a barista, I know firsthand how delicious and satisfying a cup of mocha can be. But why stop there, when you can enjoy the same decadent flavors in cookie form? That’s where this Chocolate Coconut Mocha Cookies recipe comes in – the perfect sweet treat to satisfy your cravings.
These cookies feature a blend of cocoa powder, shredded coconut, and ground coffee, resulting in a rich mocha flavor with a subtle hint of coconut. The addition of chocolate chips adds an extra burst of chocolatey goodness. This recipe is simple to make and perfect for any occasion, whether you’re looking for an indulgent snack or something to share with family and friends.
But don’t just take my word for it – try making these cookies yourself and see just how delicious they can be. Whether you pair them with a hot cup of coffee or scoop of ice cream, these Chocolate Coconut Mocha Cookies are sure to become a new favorite in your baking repertoire. So gather your ingredients and let’s get started!
Why You’ll Love This Recipe
Attention, all coffee and chocolate lovers! Do you want to try a new, delectable twist on traditional chocolate chip cookies? Look no further than this chocolate coconut mocha cookies recipe!
Firstly, this recipe is perfect for those who love a classic chocolate and coffee combo. The addition of cocoa powder and ground coffee makes these cookies rich in flavor that satisfy your sweet cravings.
Secondly, coconut adds a chewy texture that perfectly complements the cookie’s crumbly goodness. Not only does it add great texture to your cookies, but it also enhances the flavor with its natural sweetness.
Finally, this recipe is versatile enough for substitutions or variations to fit everyone’s taste preferences. If you want to make it gluten-free or vegan, you can easily swap out ingredients like flour and butter with substitutes that work for you. Plus, add-ins like white chocolate chips or dark chocolate will take the taste experience up a notch.
In conclusion, the Chocolate Coconut Mocha Cookies recipe is worth giving a shot since it’s an innovative way to enjoy traditional cookies with a twist of tropical flavors that everyone will love. So why not indulge in some decadent mocha sandwich cookies or double chocolate mocha chip cookies? Trust us; you won’t regret trying out this delicious recipe!
Here is a list of all the ingredients you need to make these mouth-watering Chocolate Coconut Mocha Cookies.
- All-purpose flour: 2 cups
- Cocoa powder: 1 cup
- Baking powder: 1 tsp
- Baking soda: 1 tsp
- Salt: ¼ tsp
- Butter, softened: 1 cup
- Granulated sugar: ¾ cup
- Brown sugar: ¾ cup
- Eggs, at room temperature: 2 large
- Vanilla extract: 1 tsp
- Instant coffee: 1 tbsp (mix with boiling water)
- Coconut oil, melted: ½ cup
- Coconut, shredded and unsweetened: 1¼ cups
- Chocolate chips: 1 cup (for a double chocolate flavor)
- Cream of tartar: ½ tsp (for fluffier cookies)
Make sure to have all these items ready before you start baking your cookies.
The Recipe How-To
To create the perfect Chocolate Coconut Mocha Cookies, follow the step-by-step guide below. Trust me; it’s not as difficult as it seems.
- 2 cups purpose flour
- 1 cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter, room temperature
- 1 + ½ cups granulated sugar
- ¾ cup light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon instant cocoa powder
- ½ teaspoon cream of tartar
- 1 cup chocolate chip
- ½ cup shredded coconut
Step One – Prep Work
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
Step Two – Combine Dry Ingredients
Whisk the flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl. Set aside.
Step Three – Cream Butter And Sugars Together
In a stand mixer or using a hand mixer, beat the butter until creamy for around 1-2 minutes. Add granulated and brown sugars and beat until light and fluffy for 2-3 minutes.
Step Four – Add Wet Ingredients and Mix in Dry Ingredients
Next, add eggs and vanilla to the mixture and beat until well combined at low speed. Gradually mix in dry ingredients a little at a time until just combined. Finally, add instant coffee, cream of tartar, chocolate chips and shredded coconut to the mixture before folding them all in.
Step Five – Create Dough Balls And Freeze/Let Rest In Fridge
Using an ice cream scoop or your hands make dough balls of about two tablespoons each (if you prefer smaller cookies use one tablespoon each). Place on the baking sheets leaving a two-inch space between them. For best results, freeze the dough for thirty minutes in the freezer or let it rest in the fridge for a minimum of two hours.
Step Six – Bake Cookies
Bake for 10-15 minutes until the edges are set but still slightly soft in the center. Leave them out to cool on baking sheets for around five minutes before transferring them to wire racks to cool completely.
You’ve successfully made your own Chocolate Coconut Mocha Cookies! Don’t forget to store them correctly and make as many batches as you want. Enjoy!
Substitutions and Variations
As a barista and avid baker, I believe in the importance of creativity and experimentation in the kitchen. While this recipe for chocolate coconut mocha cookies is delicious as is, there are several substitutions and variations that can take this recipe to new heights.
For those who prefer a healthier option, consider swapping out some of the sugar and flour for coconut sugar and almond flour. You can also use vegan substitutes for eggs and butter to make this cookie recipe vegan-friendly.
If you’re looking to add some texture and depth to your cookies, try adding different types of nuts such as chopped almonds or pecans.
Additionally, you can switch out some of the chocolate chips for white chocolate or dark chocolate chunks to switch up the flavor profile.
For an even more indulgent cookie experience, make these cookies into sandwich cookies by adding a filling of whipped cream or ice cream between two cookies.
Finally, if you’re feeling adventurous, try adding a shot of espresso or instant coffee granules directly into the cookie dough for an extra bold coffee flavor.
Whatever variations you choose to implement, don’t be afraid to experiment and have fun with this recipe. The possibilities are endless!
Serving and Pairing
Now that you have this delicious batch of chocolate coconut mocha cookies baked and ready to go, you may be wondering what the best way to serve and pair them is. Well, wonder no more!
These cookies are a perfect treat to enjoy alongside a piping hot cup of coffee, tea or hot chocolate on cold winter nights. The hint of ground coffee in these cookies makes them an excellent choice for satisfying your coffee cravings.
For those who prefer a more indulgent dessert experience, pair these cookies with a scoop of ice cream. Try it with vanilla ice cream, chocolate ice cream or even coconut-flavored ice cream for a tropical twist.
If you’re feeling creative or adventurous, try making mocha sandwich cookies by adding a layer of frosting between two cookies. The frosting can be vanilla, coconut or even mocha-flavored for added richness.
These cookies also make an excellent gift or potluck contribution. Pack them in a cute jar or box tied up with ribbon for a sweet and tasty homemade gift.
In conclusion, there’s no limit to how you can serve and pair these delectable chocolate coconut mocha cookies. With their bold flavors and versatile texture, they will complement any dessert spread or beverage selection.
Make-Ahead, Storing and Reheating
These chocolate coconut mocha cookies are incredibly versatile when it comes to preparing them ahead of time, storing, and reheating. Here are some tips to make your cookie-making process even smoother:
If you want to make your cookie dough ahead of time, simply mix all the dry ingredients and wet ingredients separately and store them in airtight containers. Keep the wet ingredients in the fridge and the dry ones at room temperature until ready to use. When you’re ready to bake the cookies, let the wet ingredients come to room temperature and then mix everything together.
Once your cookies have cooled off completely, store them in an airtight container at room temperature in a cool, dry place. If you plan on storing them for more than three days, wrap each cookie individually in plastic wrap before placing them in the container. Doing so will help keep them fresh longer.
There are several ways to reheat your chocolate coconut mocha cookies if you prefer eating warm, gooey cookies:
– Microwave Method: Microwave one or two cookies at a time for 10 seconds. Be sure not to overheat them—the microwave can quickly dry out the cookies.
– Oven Method: Preheat your oven to 350°F (175°C). Place your cookies on a baking sheet lined with parchment paper and heat them up for 3-4 minutes.
– Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place your cookies on a baking sheet lined with parchment paper and heat them up for 3-4 minutes.
Keep a close eye on your cookies while reheating them to ensure that they don’t burn or become too dry.
By following these simple tips, you can ensure that your chocolate coconut mocha cookies remain fresh, soft and chewy even after several days.
Tips for Perfect Results
As a barista and a cookie lover, I’ve learned some tips and tricks for making perfect chocolate coconut mocha cookies. Here are a few that I’d like to share with you:
1. measure accurately
When it comes to baking, precision is key. Always measure your ingredients accurately, especially the baking soda, cream of tartar, and salt. Too much or too little of these can make a big difference in the texture and flavor of the cookies.
2. Don’t overmix the dough
Mixing the dough too much can lead to tough cookies. Once all ingredients are combined, stop mixing! Overmixing may lead to gluten formation which causes tougher cookies. If you’re using a mixer, mix on medium speed just until everything is combined. After adding flour to the mixture do not mix more than two minutes.
3. Chill the dough before baking
After mixing the dough, chill it in the refrigerator for at least an hour before baking it off. Cold cookie dough spreads less in the oven resulting in thicker cookies with softer centers.
4. Use a cookie scoop for consistent shape and size
Using a cookie scoop ensures that every cookie is uniform in both shape and size– which makes it easier to bake evenly.
5. Experiment with different types of chocolate
Not all chocolate is created equal so try experimenting with different types – like dark chocolate or white chocolate chips – to add an extra level of richness or sweetness!
6. Don’t forget about quality coffee
Coffee is a crucial ingredient in these mocha cookies! Try using fresh coffee grounds that were just made within 24 hours from your coffee machine or any espresso machines that you have around.
These tips will help ensure that your chocolate coconut mocha cookies come out perfectly every time.
In conclusion, these chocolate coconut mocha cookies are an incredible treat that will satisfy any sweet tooth. Their delicious blend of rich cocoa powder, fragrant coffee, and tropical coconut make for a taste sensation that is sure to leave your taste buds begging for more.
Whether you’re looking for a late-night snack, an afternoon pick-me-up, or a dessert to impress your guests, these cookies are the perfect choice. And with the added bonus of being easily adaptable to suit almost any dietary need or preference, everyone can enjoy these delectable treats.
So why not give this recipe a try and see what all the fuss is about? Trust me, you won’t regret it!
Chocolate Coconut Mocha Cookies Recipe
- 1 cup butter (softened)
- 1/2 cup cocoa powder
- 1 cup sugar
- 1 tablespoon ground coffee
- 2 eggs
- 1/2 cup coconut
- 2 3/4 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons cream of tartar
- Cream first bowl all together. Gradually mix in second bowl of dry ingredients. Towards the end I found it necessary to add a splash of milk to keep the mixture soft enough for my beater. Cook for 8 minutes at 400 degrees.
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