I’m gettin’ 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.
Here’s how it went down: I used this chocolate crinkle cookie recipe. I added a 1/3 cup of unsweetened, shredded coconut to the dough. You can totally use sweetened. Do your thing. I also added 1/2 teaspoon of coconut extract. I consumed approximately three tablespoons of dough before telling myself I needed to get a grip. I chilled the dough for an hour. THIS WAS DIFFICULT.
I added another handful of shredded coconut to the cocoa-sugar mixture that you roll the dough balls in.
The coconut looks like wood chips. I promise it’s not.
I baked these cute little crinkles and went crazy. So chewy! I’m loving the chewiness of chocolate cookies right now.
And you guys know I’m just a little obsessed with the mocha coconut combo. I’ve made mocha coconut cupcakes, mocha coconut fudge and even attempted my own mocha coconut iced coffees. I don’t know if I should love or hate Starbucks for introducing me to the addictive mess.
You know what else is a fantastic idea?
Drizzling some melted coconut butter over top. I didn’t go the extra mile, but you probably should. Mocha coconut mouth explosion.
More deets over on the delish dish! These… knocked me out.