Mocha Coconut Crinkles.
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.