I’m getting one last cookie in under the wire for you.
This is the final cookie I’m sharing over at Better Homes and Gardens and it combines two things I totally adore: mocha and coconut.
Here’s how it went down: I started with a classic chocolate crinkle cookie dough. Into that I folded in 1/3 cup unsweetened shredded coconut — feel free to use sweetened if you prefer — and I added 1/2 teaspoon coconut extract to deepen the flavor. I may have eaten a few tablespoons of dough before remembering to be sensible. The dough was chilled for an hour, which, yes, was hard.
I also tossed another handful of shredded coconut into the cocoa-sugar mixture that you roll the dough balls in so each cookie gets coconut on the outside as well as inside.
The coconut gives the cookies a slightly rustic, wood-chip look, but don’t be fooled — they’re tender and chewy inside. I baked them until the edges set but the centers stayed soft, which made for exceptionally chewy chocolate crinkles with bursts of coconut and a hint of coffee.
I’m kind of obsessed with the mocha-coconut pairing. I’ve used it in cupcakes, fudge and iced coffee — it’s rich, a little tropical, and perfectly balanced by coffee’s depth. These cookies capture that combo in a compact, irresistible bite.
A great finishing touch is a light drizzle of melted coconut butter or a thin glaze — I didn’t take the extra step this time, but it would elevate the cookies into full-on mocha-coconut bliss.
If you like chewy chocolate cookies with a tropical twist and a touch of coffee, these mocha coconut crinkles are exactly that: chewy, chocolatey, and packed with coconut flavor. They’re simple to make, impressive for a cookie exchange or holiday tray, and dangerously easy to eat.