This was an experiment – it could have gone either way, but if it went that way – you wouldn’t be reading this. Oh it was a pleasant surprise! A delightful soft cookie with flavor combinations that really aren’t that unusual when you think about it. I’m sure if you have been to Italy you will have had a latte with coconut milk or even from your local coffee shop, these flavors are in cold and hot drinks. This is an Espresso Coconut Cookie. A must try, must make, and must do a cookie exchange with – oh they will be talking about these!

Just a couple or three special ingredients required and who knows, you may even have them in your pantry if you bake. First – coconut sugar. You need this in two places – to make the dough, and to roll the dough in. It isn’t a sweet sugar, and in fact may just become a regular item in my baking repertoire. I had bought a bag a long time ago, with the intent of using it in baking – just getting around to it now. My how time flies! The second thing is coconut extract. I’ve seen both of these items in just about every grocery store I’ve ever been in. The third thing you need is coconut milk. Now rather than open up a whole can for only 2 tablespoons of liquid, I used coconut milk powder – Maggi brand (I have no affiliation with the brand, but I do use it).

Make the espresso mixture by combining 2 heaping tsps. of instant espresso with 3 tbsp. of hot water and 1 tsp of coconut milk powder. If you are using the coconut milk from a can, measure out 2 tbsp and add it to 1 tbsp of hot water, add the espresso to this and stir well. This gets added to the butter/sugar/egg mixture and then mixed with the dry ingredients to form a lovely cookie dough. I used a scoop – the purple handle/1” diameter one to make the balls. As I had not used the coconut sugar in baking before (but did taste it so I knew what I was working with), I only rolled half the cookies in the coconut sugar. I didn’t want it too sweet, in hindsight, I could have rolled all of them in the coconut sugar before baking.

So try this cookie, I think you will like it not just for the taste but also the ease in which it came together. This batch makes 35 cookies – more if you make them smaller. As always – enjoy!

3/4 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
Espresso mixture – 2 heaping tsps. instant espresso, 1 tsp coconut powder, 3 tbsp. hot water – you can use less espresso if you like keep the liquids the same
1 tsp coconut extract
2 1/2 cups all-purpose flour
2 tbsp. coconut sugar
1 teaspoon cream of tartar
1 teaspoon baking soda
2/3 cup sweetened shredded coconut
1/4 teaspoon salt

Preheat oven to 350f
Line 2 large cookie sheets with parchment paper and set aside
In a large mixing bowl, beat together the softened butter and sugar with an electric mixer until combined
Add in the egg – beat, add in the coconut/coffee mixture, and coconut extract – beat again to mix
In another bowl combine the flour, cream of tartar, baking soda, shredded coconut, 2 tbsp. coconut sugar and salt to the bowl – stir until combined
Using a purple handled scoop or a tablespoon, scoop out the cookie dough and roll into a ball
Dip the ball into the coconut sugar and place on the parchment lined baking tray – press slightly to flatten
Bake the cookies for approximately 10-12 minutes rotating the pans at the 8 minute mark – the cookie should move easily without crumbling on the baking tray when nudged with your finger
Let cool for 3 minutes and then carefully transfer to a cooling rack to cool completely