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Mocha Coconut Cremes


    • 8 oz soft butter   
    • 1 cup sugar   
    • 1 ½ cups ** finely shredded unsweetened coconut   
    • 2 cups self rising flour   
    • 4 Tablespoons cocoa
    • ¼ cup Hot Strong Plaza Blend Decaf Coffee
    • 8 oz milk chocolate, melted


      1. . Preheat oven to 350℉   
      2. . Stir the cocoa into the hot coffee and set aside and allow to cool  
      3. . Beat together the butter and sugar
      4. . Stir in the coconut and self rising flour  
      5. . Stir the cooled cocoa and coffee mixture into the batter
      6. . Drop teaspoonfuls onto a parchment paper lined cookie sheet   
      7. . Bake for about 10 – 12 minutes or until puffed   
      8. . Allow cookies to cool, drizzle with melted chocolate

      ** If finely shredded coconut is unavailable, process regular unsweetened coconut in the food processor until fine

      Recipe developed by Kyra Effren for the Cultured Cup

      Copyright The Cultured Cup


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