Every summer Shane’s company hosts a big party for all of its employees and their families. It’s a laid back event, with activities for the kids, team building games, raffles and one of the best meals we enjoy all summer – a traditional New England clambake that includes lobster, clams, mussels, corn, potatoes, chourico and more! Best of all, the caterers cook everything on the spot and we get to watch the process unfold in front of us. This was our sixth year but it seriously never gets old.
How gorgeous are all of those lobsters?!
On top of all that, there are appetizers, including clam chowder, beforehand. And for the first time this year, there was also gelato for dessert. We always leave the party beyond stuffed!
Still, I never feel right about arriving empty-handed, so I always bake something to share. This year it was these espresso dark chocolate coconut cookies. I’d actually tried the recipe for the first time just a few weeks ago and enjoyed the cookies so much I was eager to make them again, despite my reluctance to repeat recipes. Something about the combination of the espresso and coconut is completely irresistible! As I’ve mentioned before, I don’t drink coffee, but I like coffee flavored things so these are right up my alley – the espresso flavor is prominent, though not overwhelming. Texturally the cookies are awesome too – a little crisp around the edges and slightly soft and chewy in the center. These were a hit at the party even with all of the other options available!
Espresso Dark Chocolate Coconut Cookies
from Annie’s Eats
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons espresso powder
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup packed light brown sugar
1 cup granulated sugar
2 large eggs, at room temperature
1 tablespoon vanilla extract
1 teaspoon coconut extract
1 cup bittersweet chocolate chips
1 cup shredded coconut
Preheat oven to 350 F. Line two baking sheets with parchment paper.
Whisk the flour, baking soda, salt and espresso powder together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars together on medium speed until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each is added. Mix in the vanilla and coconut extracts. With the mixer on low, add the dry ingredients in two additions, beating just until combined. Add the chocolate chips and coconut and beat briefly on low to distribute throughout the dough.
Portion the dough into balls using a large cookie scoop (I actually used an ice cream scoop that measures between 3 and 4 tablespoons), spacing them about 3 inches apart on the prepared baking sheets (I did 6 per baking sheet). Bake for about 15 minutes or until the edges are set, rotating the baking sheets from top to bottom and front to back halfway through. Transfer the baking sheets to wire racks, and let the cookies cool for several minutes before removing them to the racks to cool completely. Store the cookies in an airtight container.
Makes about 21-24 cookies