I’m sure you’re sick of hearing me drone on and on about how much I love Mocha Coconut Frappuccinos from Starbucks. It was a special edition flavor that introduced me to the world of Starbucks (at way too young of an age), then was ripped from me for years, then re-introduced after I’d cut such deliciousness out of my diet…so a few indulgences now and then never hurt anyone.
Don’t these just look heavenly?
But, always inspired by a summer treat, I knew I needed to carry those flavors into a yummy cookie.
Mocha Coconut Cookies
(makes 18 cookies)
¼ cup butter, softened
1 cup unsweetened coconut flakes
1 cup flour (I used a gluten-free blend)
¼ cup coconut sugar
¼ cup brown sugar
1 tsp. vanilla extract
2 egg whites
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 tsp. instant espresso powder
¼ cup bittersweet (or semisweet) chocolate chips
~Preheat oven to 350 degrees F. Prepare two baking sheets with parchment or silicone mats.
~In the bowl of your mixer, combine the butter, coconut sugar, and brown sugar. Mix for 2 min until the butter and sugars are well creamed. Add the vanilla and egg whites. Then, add the flour, coconut, baking powder, baking soda, salt, and espresso powder. When the dough comes together and is well mixed, add the chocolate chips.
~Using a cookie scoop, scoop the dough onto the baking sheets. Flatten each dough ball with your hand or a spatula. Bake for 14-16 min or until golden brown. Let cool on a wire rack and enjoy!
YUM! How creative!
Lady, these look yummy! Some of my favorite flavors are combined in one- coffee, chocolate, and coconut. 🙂 I just wanted to let you know that I nominated you for the Liebster Blog Award- http://www.thefrugalfoodiemama.com/2012/07/the-liebster-blog-award.html
Love what you have been doing over here in your little corner of the blogosphere! 🙂