Soft chocolate cookies rolled in coconut and filled with a rich chocolate center makes a delicious sweet treat to share with friends and family. These Mocha Coconut Chocolate Blooms are easy to make, but they look fancy making them great for a nice dessert after dinner.
*I am sharing this recipe on Better Homes & Garden this month as part of their “Month of Chocolate”.
Every week I try to make some sort of cookies to fill our cookie jar with. These cookies are perfect for filling lunch boxes, for snacking on after school, or for grabbing as a late night snack.
When Better Homes & Garden asked me to give a few chocolate recipes a fun BruCrew twist, I couldn’t wait to look for a new chocolate cookie to try out. When I saw the recipe for Chocolate Blooms, I knew this could be a new family favorite. Chocolate cookie, chocolate chips, and chocolate center…yup, this was the cookie for our chocolate loving family!
Let’s just say eating them warm while the mini chocolate chips are still melty in the cookies is definitely the way to go. I ate way more than I probably want to admit.
The original recipe calls for the cookies to be rolled in nuts, but this time of year has me wanting coconut in everything, so I rolled the dough into bigger cookie balls and then into some shredded coconut before baking them. It added a great flavor to the chocolate overloaded cookies!
To see the rest of the fun twists that I gave these Mocha Coconut Chocolate Bloom cookies, click HERE!
For the Cookies
- 1/2 cup shortening
- 1/4 cup butter, softened
- 1 cup brown sugar
- 1 egg
- 1 teaspoon coffee extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups flour
- 3/4 cup dark cocoa powder
- 1 cup mini chocolate chips
For the Coating
- 2 egg whites
- 2 cups shredded sweetened coconut
For the Chocolate Ganache
- 6 ounces dark chocolate
- 1/3 cup whipping cream
- 2 Tablespoons coffee liqueur
- chocolate covered coffee beans
- Preheat the oven to 350 degrees.
- Beat the butter, shortening, and sugar until light and fluffy. Add the egg and coffee extract and beat again.
- Stir together the baking powder, salt, flour, and cocoa powder. Slowly beat it into the butter mixture.Stir in the chocolate chips by hand.
- Roll the mixture into 40 even balls. Dip each dough ball in the egg whites and then roll in the coconut.
- Place the dough ball on a cookie sheet and use your thumb to make an indent in the center.
- Bake for 10 minutes. Remove and immediately press the centers of each cookie in again.
- Let the cookies cool for 1-2 minutes on the pan, then gently transfer them to a cooling rack to cool completely.
- Place the chocolate, whipping cream, and liqueur in a microwave safe bowl. Heat for 30 seconds.
- Stir until melted and creamy. Heat for 15 seconds more if needed. Let stand until slightly thickened.
- Spoon into the centers of each cookie and top with the coffee beans. Let set.
Amount Per Serving:Calories: 155 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 12mg Sodium: 49mg Carbohydrates: 18g Fiber: 1g Sugar: 11g Protein: 2g
*This recipe post and creation was sponsored by Better Homes & Garden. As always, all opinions are 100% my own.