My mom has this cookie recipe that I love called Coconut Islands. Although, she's never made them with coconut. Neither have I. We're just not big fans of it, I guess. It's got a hint of coffee flavor, and they're perfect, bite-sized bursts of chocolate.
Well, today I did a twist on her recipe and added a double-icing of espresso cream cheese frosting with a swirl of mocha.
OMT! (Oh my tastebuds!) These little devils are scrumptious. Hope the birthday girl I made them for agrees.
Here's the recipe, minus the coconut. (Maybe somebody out there could add in 1/3 cup of coconut and tell me how they turn out.)
DOUBLE-ICED MOCHA ESPRESSO COOKIES
Mix:
1/2 cup shortening
1 cup brown sugar
2/3 cup sour cream
1 egg
2 cups flour
1/2 tsp salt
1/2 tsp soda
Melt together:
3 squares (6 tablespoons) baking chocolate
1/2 cup coffee
Add melted chocolate and coffee mixture to cookie dough mixture. Drop by heaping teaspoons onto baking sheet. Bake at 375 degrees for 12-15 minutes.
ESPRESSO CREAM CHEESE FROSTING
Mix:
1/4 cup butter
4 ounces cream cheese
2 cups powdered sugar
Dissolve:
1 tsp vanilla
instant espresso/coffee powder
Mix butter, cream cheese and powdered sugar. Dissolve espresso powder in the vanilla and add it to the frosting.
CHOCOLATE ICING
Heat:
3 tbls cocoa powder
1/4 cup sour cream
1 tbls butter
Stir in:
2 cups powdered sugar
Mix until smooth. Swirl on top of espresso cream cheese frosting.