I don’t know about the rest of you, but sometimes there’s nothing better with a hot cup of coffee than a cookie. A really great cookie, where every bite offers a surprise. A crispy outer texture and a chewy middle are also must-haves. This is what I wanted when I started thinking about today’s recipe featuring Green Mountain Coffee® Fair Trade Island Coconut® Coffee is one of my favorite Green Mountain Coffee seasonal flavors, second only to Fair Trade Pumpkin Spice (which, from me, love springs eternal). I dare say Island Coconut is my husband’s favorite Green Mountain flavor, period. I was inspired to create a cookie that you would love, but also that he would adore, given it’s his favorite flavor.
I gathered as many coconutty mix-ins as I could, and even went so far as to separate the Almond Joy Pieces – think M&Ms with toasted coconut and almond inside – by color, only adding the brown and cream colored candies. (There may have been discussion of my OCD behaviors as I separated out the blue candies from the brown and cream.) You coconut lovers are going to really enjoy that Fair Trade Island Coconut Coffee makes an appearance in both the cookies and a yummy glaze for the top. Don’t skip the glaze! It’s so easy to make, and really adds something special to your afternoon coffee break.
As you read the recipe, you’ll notice that I say to refrigerate the cookie dough for at least 20 minutes. This is a recommendation I would make to you for any cookie dough, not just my recipe. Cookie dough bakes and tastes better if it is allowed to get cold again before baking. That’s why those store-bought ready-made doughs taste so darn good and look so uniform when baking. Refrigerating your homemade cookie dough will get you the same delicious results. Let’s just say if you place a plate of these next to the office Keurig®brewer, you’re going to be everyone’s favorite co-worker. I hope you love them as much as we did!
Island Coconut Cookies
makes approximately 32 large cookies
For the Cookies
4 cups all purpose flour
1 teaspoon kosher salt
2 teaspoons baking soda
1 cup quick cooking oats
1 1/2 cups of butter, melted (3 sticks)
1 cup granulated sugar
1 cup packed brown sugar
1 tablespoon vanilla extract
1/4 cup Fair Trade Island Coconut coffee
2 large eggs
1 cup Almond Joy Pieces
1 cup toasted angel flake coconut
1 cup cocoa dusted almonds, chopped
For the Glaze
1/4 cup Green Mountain Coffee Fair Trade Island Coconut coffee
3 tablespoons cream cheese
1 1/2 cups powdered sugar
For the Cookies
Preheat the oven to 350F.
Brew a cup of Green Mountain Fair Trade Island Coconut Coffee. Use the smallest setting your Keurig allows. I used my 4 oz setting. Allow the coffee to come to room temperature, placing in the refrigerator if necessary to speed up the process.
In a medium bowl, combine flour, kosher salt, baking soda and quick cooking oats. Use a whisk to combine the ingredients evenly and aerate the flour. Set aside.
When the oven is heated, place the angel flake coconut on a parchment lined baking sheet in an even layer and place in the oven. Bake for 7-12 minutes, checking often in the last 5 minutes of cooking. The coconut should toast to a spotty golden brown. Don’t expect all of the coconut to change color.
Remove from the oven immediately if you see any pieces start to get dark brown. Turn the oven off again once toasted.
In the bowl of a food processor, place the cup of cocoa dusted almonds. Pulse repeatedly until the almonds are fairly small chunks.
In a medium bowl, combine the cooled coconut, cocoa dusted almond pieces and Almond Joy pieces. Mix by hand until evenly distributed, then set aside.
Melt the sticks of butter in a microwave safe bowl, then allow them to cool slightly. In the bowl of a stand mixer or a large mixing bowl, combine melted butter, both sugars, vanilla, and coffee. Mix on low until combined, then add the two eggs. Mix on medium speed for 3-4 minutes, until the mixture is light and fluffy.
Add flour mixture in increments, mixing on low after each addition. Scrape down the sides of the bowl before you add more flour each time. When flour mix is completely incorporated, add the toasted coconut mixture and mix on low or by hand until the mix-ins are well distributed.
Place the entire bowl of dough in the refrigerator for at least 20 minutes, though half an hour is better.
Preheat the oven to 375F.
Using a large cookie scoop, scoop 9 cookies at a time onto a parchment lined baking tray. Place the dough back in the refrigerator after you dish out each set of 9.
Bake for roughly 17 minutes, until the cookies are golden brown. Allow them to cool for a moment on the tray, then remove to a cooling rack and allow to cool completely before glazing.
For the Glaze
In the bowl of a mixer or small mixing bowl, combine coffee, powdered sugar, and cream cheese. Mix on medium high until the cream cheese has completely mixed in and the glaze becomes fairly thick. Add more powdered sugar if you would like the glaze to be thicker.
When the cookies are completely cool, spread them out on paper towel. Place the glaze in a frosting bag or ziptop bag. Seal the bag by twisting to remove all the air, pushing all the glaze into one sealed corner of the bag for piping. Cut a very small tip off the corner of the bag, then pipe glaze onto the cookies in any pattern you like (I did a criss-cross zig-zag). Allow the glaze to set for at least an hour, then place the cookies in an airtight container and store in the refrigerator for freshness. Serve alongside strong cups of Green Mountain Coffee Fair Trade Island Coconut coffee!