When I saw this cookie recipe in Annie's blog I pinned it and planned to make them for my dad for Father's Day. I think they were a hit. Just the right amount of chewiness. The coconut and espresso flavors weren't as prominent as I'd hoped. I even added an extra tablespoon of espresso powder...but they were still super tasty!
Espresso Dark Chocolate Coconut Cookies
3 1/2 c. all-purpose flour1 tsp. baking soda
1/2 tsp. salt
3 tbsp. espresso powder
1 c. unsalted butter, softened
3/4 c. packed brown sugar1 c. white sugar
1 tbsp. vanilla extract
1 tsp. coconut extract
1 c. dark chocolate chips
1 c. shredded coconut
Preheat oven to 350 and line two cookie sheets with parchment paper and set aside. In a medium bowl, combine the flour, baking soda, salt and espresso powder and set aside. In a large bowl, cream together the butter and sugars until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Blend in the vanilla and coconut extracts. Slowly add all the dry ingredients, beating on low speed, just until combined. Fold in the chocolate chips and coconut.
Using a medium cookie scoop, drop the dough onto the prepared cookie sheets. Bake for 9-11 minutes in the preheated oven just until cookies are set. Let cool on cookie sheets for a few minutes, then transfer to wire racks to cool completely. Makes 3 1/2 dozen cookies.