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Mocha Coconut Cremes

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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