What a fun day today is going to be. Becca from Crumbs and Chaos is here to share a yummy recipe with you! Becca and her 3 sisters blog together and have some awesome recipes you just have to try! Nutella Donuts? Love them! Chocolate Chip Cookie Dough Sandwiches? Gotta have these! S’mores Brownies? Yes, please. I’ll take 5. Crumbs and Chaos has no shortage of delicious treats, trust me!
Let’s give Becca a nice warm welcome!
Hi, I’m Becca from Crumbs and Chaos, a blog I write with my 3 sisters. We have 12 children between us, hence the name Crumbs and Chaos…we deal with our fair share on a daily basis. We love sharing our favorite recipes, tips on controlling the chaos and seeing awesome things from our readers every Saturday at our Seasonal Inspiration link party. I am honored to be here today at Back for Seconds sharing this sweet treat with you.
I’m not a huge fan of cookies that spread way out when you bake them and the last couple of new-to-me recipes that I’ve tried have done that. I am a huge fan of coffee and chocolate and coconut…I couldn’t believe when I found them together in one cookie and it wasn’t one of those spread-out-when-you-bake-them cookies. I was super excited!
You can find espresso powder online (I ordered mine from here) and you can use it in all kinds of great things like frosting, brownies and, of course, these cookies. These go perfectly with a cold glass of milk or an afternoon cup of coffee!
Espresso Chocolate Chip Coconut Cookies
- 3 1/2 cups FLOUR
- 1 teaspoon BAKING SODA
- 1 teaspoon SEA SALT
- 2 Tablespoons ESPRESSO POWDER
- 1 cup UNSALTED BUTTER, room temperature
- 3/4 cup packed BROWN SUGAR
- 1 cup GRANULATED SUGAR
- 2 EGGS
- 1 Tablespoon VANILLA EXTRACT
- 1 teaspoon COCONUT EXTRACT
- 1 cup SEMI_SWEET CHOCOLATE CHIPS
- 1 cup SHREDDED COCONUT
Preheat oven to 350°. Line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, salt and espresso powder. Set aside.
In a mixing bowl, beat together butter and sugars until light and fluffy. Add eggs and then extracts, beating well after each thing you add. Turn the mixer to low speed and add the flour mixture, beat until just combined. Stir in the chocolate chips and coconut by hand.
Using a 1 Tablespoon cookie scoop, drop onto prepared baking sheet and bake for 8-9 minutes. Cool on pans for 3 minutes and remove to wire rack to cool completely.
Recipe Source: Adapted from Annie’s Eats
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Hayley @ The Domestic Rebel says
Espresso and coconut? Totally amazing!!
Ashley @ Kitchen Meets Girl says
Oooooooh, what a great recipe! I love anything with coconut; these look awesome!
Dorothy @ Crazy for Crust says
Oh my goodness, what amazing cookies! LOVE the combo of coconut and espresso!
Savory Sweet says
Espresso, chocolate, and coconut is SO up my alley! These look delicious!! Can’t wait to try 🙂
Fifi @ AboutBloggingTime! says
These look yummy! I will definitely have to give them a try.
Newest follower via the hop! ☺
Jessica@AKitchenAddiction says
These sound like some perfect cookies! Since they have espresso in them, I’d like a couple for breakfast! 🙂