My inspiration for this recipe was the Mocha Coconut Frappuccino from Starbucks. Do they still make those? If they do, they only ever show up in the summer. I don’t know about you, but summer seems rather far away at the moment and I could use a little tropical coconut flavour in my life on this frigid February day.
The Mocha Coconut Frappuccino was one of the first drinks I ever purchased at Starbucks as a teenager, as well as one of the first I ever learned to make as a Barista when I worked for the coffee chain after graduating high school. I adored the cool, creamy, chocolate concoction with the toasted coconut flavour throughout, topped with whipped cream, chocolate drizzle and coconut flakes. Is it summer yet? I could really go for one of those.
Luckily, these cookies satisfy that craving as the flavours are very much the same. This recipe produces buttery, soft coconut cookies which are draped in a rich mocha glaze and sprinkled with coconut flakes. The texture is almost like a macaroon, but a little bit more cake-like and fluffy.
The batter is incredibly easy to throw together, and in place of the coconut you can flavour it with any number of additions: chocolate chips, nuts, orange or lemon zest, spices, or even dried fruits. It’s an awesome recipe to have in your back pocket to quickly and easily satisfy any cookie craving. I happen to think that coconut, chocolate and coffee are a perfect mixture of flavours.
It may not be a Frappuccino, but who really wants something frosty and blended when it’s freezing outside? Have a cookie instead, and dunk it in some strong coffee or hot chocolate while you’re at it.
- 1 stick (1/2 cup) unsalted butter, at room temperature
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 1 egg
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- Pinch of salt
- ¼ cup milk (I used unsweetened coconut milk, but dairy or almond milk would be fine)
- 1 cup sweetened shredded coconut
- 1 and ½ cups icing (confectioner's) sugar
- 2 tablespoons cocoa powder
- ¼ teaspoon instant espresso powder
- ½ teaspoon vanilla
- ¼ cup freshly brewed coffee or espresso
- Additional shredded coconut for topping (optional, about 2 tablespoons)
- Preheat oven to 375 degrees F. Cream together the butter and sugar until well-combined. Add the vanilla and egg and beat together.
- In a medium bowl, combine the flour, baking powder and salt. Add half the dry ingredients to the butter mixture, beat for a moment, then add the milk. Beat for about 10 seconds, then add the remaining dry ingredients. (If the dough is too stiff to be dropped from a spoon, add a little more milk, a teaspoon at a time, until the desired consistency is reached.)
- Drop tablespoon-size mounds of dough about 3-inches apart on an ungreased baking sheet. Bake until the edges are browned, about 15 minutes. Cool for 2 minutes on the sheet before transferring to a wire rack to cool completely.
- Combine all ingredients in a medium bowl and beat until combined and smooth; it should be about the consistency of thick maple syrup (just pourable).
- Spread a heaping teaspoon of the glaze over each cooled cookie and sprinkle with additional shredded coconut, if desired. Let glaze harden for at least 10 minutes.
- Leftover glaze can be stored in the refrigerator for up to 2 weeks. Cookies will keep, covered at room temperature, for about 2-3 days.
Source: Mark Bittman’s How to Cook Everything (Completely Revised 10th Anniversary Edition)
(Butter Cookies recipe & Orange Glaze recipe, adapted)