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!

  • Yield about 2 dozen cookies


  • 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.