Do you ever look in the pantry or fridge and just feel a bit guilty for having a whole bunch of cooking or baking ingredients that you never use? Or that you bought for one particular recipe, but only needed a little bit, so there’s a whole box/sack/packet left over? And you really don’t want it to go to waste?
Because that totally happened to me this weekend. Actually, it happens to me quite often, especially with cooking chocolate. Sometimes a recipe only calls for half of one of those big blocks of cooking chocolate, and the rest gets wrapped up and stowed away in the fridge for “next time” you decide to make a chocolatey treat. Of course, when “next time” rolls around, the recipe needs more than that bit you have left in the fridge so you end up just opening a new block.
Well, this recipe is a great way to use up that neglected block of chocolate (as long as it hasn’t been neglected for like, twelve years or something… you might want to have a quick peek at the expiration date, actually) since there’s no set amount of chocolate you have to use – just melt some down and use as much as you desire. It’s fairly quick and easy too, so it’s great for when you get the sudden urge to bestow delicious cookies upon your friends and family… an urge that tends to hit me quite often.
So before I delve into the story of these cookies, it’ time for a fun fact: I suffer from – no, rather, I enjoy – a coffee addiction! Coffee actually has numerous health benefits, and it makes me way easier to deal with during the early hours of the morning. Without my morning (caffeine) fix, I’d probably look and feel like Grumpy Cat for the first six or seven hours of my day.
The other cool thing about liking coffee so much is that I’m always inspired to add a bit of it to otherwise non-caffeinated recipes, giving them an extra flavor kick! That’s exactly what happened with these cookies. I also dipped half of them in some melted dark chocolate (oh look, another addiction of mine) so I could use the word “mocha” in the recipe title (and because I decided it would taste nice, too). The cookies are soft and chewy, with the coffee and coconut flavour coming through nicely – they’re still alright on their own even without dark chocolate. The dark chocolate makes it very rich and indulgent. Ever had a coconut mocha Frappuccino at Starbucks? It’s a little like that, in cookie form.
And to finish off on a totally random note before sharing the recipe, wow, autocorrect recognises the word Frappuccino! Good job, autocorrect! :D
Coconut Mocha Cookies
100g unsalted butter, softened
¾ cup caster sugar
1 teaspoon instant coffee granules, dissolved in about 1 tablespoon hot water
½ teaspoon vanilla essence
1 cup plain flour
1 cup desiccated coconut
About 150g of dark cooking chocolate (you may need less or more, depending on how much chocolate you want to coat each cookie in and whether or not you want to leave some plain)
Preheat oven to 160 degrees Celsius. Grease and line two baking trays.
Combine butter, sugar, vanilla and coffee in a large mixing bowl and stir until smooth and well-combined (you may want to use an electric mixer for this). Beat in egg until just combined. Sift in flour and add desiccated coconut, and stir until combined.
Roll tablespoonfuls of the mixture into balls (it will probably be quite sticky – it helps to dampen hands with water when doing this) and place on trays, flattening slightly, making sure to leave plenty of room to spread.
Bake for 15-20 minutes, or until slightly golden and cooked through. Leave on trays to cool.
When cookies have cooled, melt at least 150g of dark chocolate following packet instructions. Dip half of each cookie in the dark chocolate, using a knife to smoothen. Spread dipped cookies out on several plates and refrigerate for at least 30 minutes for chocolate to set and harden.