Mocha Coconut Crinkle Cookies: Chewy Coffee Chocolate Treats

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.