Sounds like a mouthful, huh?  Indeed it is, a tasty mouthful that you need in your life.  Whenever things get busy or stressful, I end up with an overwhelming urge to bake cookies.  Cookies that are not macarons.  As much as I love them, they aren’t quite comfort cookies (especially since they can sometimes be stress-inducing themselves).  No, when I yearn to make cookies, I want the cream-together-butter-and-sugar, fold-in-chunky-things kind of cookies.

I’ve had my eye on this recipe for a while but said busy-ness prevented me from making them.  At the first opportunity I was in the kitchen making them and oh, how we have loved them.  The texture of this cookie is spot on – thick, soft and a bit chewy.  I adore the blend of the espresso flavor, coconut, and rich dark chocolate.  Make ’em.  Love ’em.  Happy Friday!


  • 3½ cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. sea salt
  • 2 tbsp. espresso powder
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • ¾ cup packed brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tbsp. vanilla extract
  • 1 tsp. coconut extract
  • 1 cup dark chocolate chips
  • 1 cup shredded coconut


  • 01

    Preheat the oven to 350˚ F.  Line baking sheets with silicone baking mats or parchment paper.  In a medium bowl, combine the flour, baking soda, salt, and espresso powder.  Whisk to blend and set aside.  In the bowl of an electric mixer, combine the butter and sugars and beat together on medium-high speed until light and fluffy, about 3 minutes.  Blend in the eggs one at a time, beating well after each addition.  Blend in the vanilla and coconut extracts.  With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.  Fold in the chocolate chips and coconut with a spatula.

  • 02

    Use a large dough scoop (about 3 tablespoons) to drop rounded spoonfuls of dough onto the prepared baking sheets.  (Note: I tried three different shaping methods for this dough and preferred the cookies made with the dough scoop to the others.)  Bake for about 14-16 minutes or until just set, rotating the pans halfway through baking.  Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely.  Store in an airtight container.

  • Katrina @ Warm Vanilla Sugar

    These look lovely! I love adding espresso to cookies – it really kicks up the flavour!

  • Now these look wonderful! Always forget about adding espresso to desserts!

  • Ashley C

    These look delicious, can’t help but love espresso flavored desserts!

  • Aimee Conrad-Hill

    I can’t wait to try these. I am currently in love with the mocha coconut drink at Starbucks and I’m hoping these turn out similar to that. Quick question, above it says to “usea large dough scoop (about )”Could you fill in what size the dough scoop is? Thank you.

  • OMG! these look amazing. and my three favorite ingredients ever. yummmmmm! if you have some extras you need to unload, you can send ’em over! :)

  • annieseats

    Fixed it. Thanks!

  • Liz @ Tip Top Shape

    I just posted almost the identical recipe!! We must be on the same brain wave! Lol These look delicious!!

  • Susan Ca

    Where do you buy coconut extract? I have seen imitation but not pure coconut extract. I didn’t see it on your specialty ingredients list but would like to have some in my kitchen. Thanks.

  • These look fantastic. I completely agree that when I want to unwind with baking, cookies loaded with everything good are the first things I want to make! Love the addition of espresso powder, it always takes a cookie to the next level :)

  • annieseats

    I think mine is probably imitation too. I just get it at the grocery store.

  • Thefeastforall

    Looks so yummy. I should try those since I love espresso.

    Quick question, I see a lot of time you pack these cookies in nice cute boxes – like the pink one above. Where can I buy them? I have been looking in different store like party city, target etc. but could not find them.

  • annieseats

    I buy them online in various different places. I forget where these came from. Maybe Shop Sweet Lulu.

  • Krysten

    Don’t have any coconut extract but i do have coconut.. i recently made some cookies that were oatmeal/coconut/dark chocolate, wonder how just adding some coconut would do? I may have to experiment tonight :) P.S. – thanks for all the wonderful recipes Annie – i visit your blog every day and have never made something we didn’t love!!

  • These look absolutely amazing and I’m pretty excited to try them out when I get a little bit of time! Awesome!

  • Oh My. Another new thing to try… thank you Annie! :-)

  • Krysten

    oh my, totally re-read the recipe to see that you use coconut extract AND coconut – i’ll just leave out the extract when i make them since i don’t have any. :)

  • Melly1298

    Is there a difference between espresso powder and instant coffee? Please say no so I can make these cookies right now! :)

  • RA (maybe) Mamma

    Oh man! These look amazing! This is not helping my “overcome-the-prednisone” weight loss efforts!!

  • GREAT idea! I just got some coconut by chance, and was wondering what to do with it! you’re in my head, Annie! :)

  • Ohhh, these look amazing!! Yum!

  • This ingredient combo sounds amazing in cookies!

  • Janet

    Do you use sweetened or unsweetened coconut? And where do you get espresso powder? These look awesome!

  • Megan Swan

    Annie, my mixture turned out pretty thick. I shaped them into balls and pressed them down with a fork. What consisteny was your dough? They turned out so well. Thank you for another great recipe. X

  • annieseats

    It should be pretty thick since it is cookie dough. Mine was just like normal dough…not exactly sure how to describe it. Glad you enjoyed them!

  • annieseats

    I use sweetened for this recipe. Please see the FAQ page regarding espresso powder. Enjoy!

  • I need these in my life indeed! That is one delicious sounding cookie. I love dark chocolate with espresso and the coconut would be a great compliment to the two. Great recipe!

  • Coby

    These look SO good! They’re on my “To Try This Summer List!”

  • Sarah :)

    Hey Annie, I wanted to know if you announced the winner of the Kitchen Aid mixer? By the way, these cookies look scrumptious. :)

  • Espresso, Dark Chocolate, AND Coconut? Be still my little heart. I can’t wait to try these!

  • Thekitchwitch

    I’m not even a “sweets” person, but I know I’d get into some serious mischief with these.

  • EG

    Mine is also a smidge thicker than standard cookie dough. I don’t have a scoop so I dropped them from a spoon like regular chocolate chip cookies. They turned out just fine!

  • Haven’t visited your blog in awhile, but everything looks really good!

  • annieseats

    I haven’t had time to update the posts with the winners, but they have all been contacted :)

  • annieseats

    They aren’t the same but I’m sure you could find a substitution ratio. Enjoy!

  • Thefeastforall

    Hi, I have this question – not sure whether you have done this before but anyway thought to ask you. I am planning to make a cookie bar and mail it to my sister’s birthday. She lives in a different state. Have you ever mailed cookies etc.

    For my cookie bar, after making the bar I have to melt chocolate and spread on the top as a thin layer. I read your FAQ section and it seems like bar chocolate is better than chocolate chips. So hoping it won’t melt in this hot weather when mailing. Have you ever done this? Any suggestions?

    Thanks for all your quick answers in the past and I really really love your site with the most beautiful pictures and wonderful recipes!

  • Thefeastforall

    Thanks! I found those on the site you mentioned.

  • Sarah :)

    oh okay then. Maybe next time! Thanks Annie. :)

  • annieseats

    Hmm, I’m not sure. I ship treats often but tend to stay away from things that have a straight chocolate layer or component. Especially in the summer, I’d be worried about shipping something like that. I just tend to make the choice of what to bake based on whether or not I think it will ship well. Good luck!

  • Renee

    These are great! And easy to make. Thank You!! I am sending some to my “Foodie Penpal”

  • Michelle

    I made these today and they were DELICIOUS! I took them to a family get-together and everyone raved about them. Thanks for the great recipe, Annie!

  • Corianneharing

    It’s indeed like having a coconut mocha frappucino :) Made them this weekend, they are wonderful.

  • Gretchen Kleinsasser

    These were amazing and going on my favorite cookies list :) Thanks for sharing!

  • Sweetsugarbelle

    Ha! I think cookies are relaxing too! Maybe that’s why I make so many! :-)

  • Bianca Freda

    i made these cookies but i substituted the flour for gluten free flour and they were absolutely delicious. thanks for posting such a delicious recipe…this is my new chocolate chip recipe :)

  • Thefeastforall

    Thanks. Probably a no chocolate version I think of shipping now (after reading your comment). Thanks!

  • Victoria

    I made these today…

    They are sinfully delicious!

  • Kristin

    Made these today to bring to our sweet neighbors and their kids…they are incredibly good! I kind of don’t want to share :)

  • Heidi Muller

    These are so delicious! I substituted 1 cup of ground oatmeal for 1 cup of the flour and omitted the coconut extract. They’re wonderful. Thanks! :-)

  • MissDre5

    I know this is old and I’m sure you’ve found a solution by now but I used 4 tablespoons of instant coffee then brushed the cookies with brewed espresso just before baking and it worked for me.

  • Alyssa D

    I made these twice this past weekend….Saturday for a party and Sunday because they were so darn good and I wanted some more! Everyone at the party just loved them so much! I will definitely be making these again and again.

  • annieseats

    So glad you enjoyed them! I need to make them again soon. I think of them often – so good!