Starbuck's Mocha Coconut Frappuccinos are one of my favorite drinks ever, but sadly, they are seasonal. {By the way, you MUST try a Mocha Coconut Cookie Crumble Frappuccino with caramel. It is like a Samoa cookie in a cup! YUM!} So I decided to make my own...I feel like I got pretty close to the correct flavor, but more on that later. ;)
Since chocolate and coconut go so well together, I figured why not turn it into a cookie? I know that has already been done, but I'm known for my chocolate chip & chocolate cherry chip cookies, so I figured I'd make a coconut version...super yummy! {and the guys at hubby's work seemed to like them as well ;)}
Want to make some for yourself? Well, here you go!
~Adapted from a Hershey's Special Dark Chocolate Chip Bag~
- 1 1/2 cups sweetened coconut flakes
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 2 sticks salted butter
- 3/4 cups granulated sugar
- 3/4 cups packed brown sugar
- 1 to 1 1/2 teaspoon(s) coconut extract
- 2 eggs
- 2 cups (12 oz package) Hershey's Special Dark Chocolate chips
First you are going to want to toast some coconut flakes. There are two methods of doing this: Oven or stovetop. I did mine on the stovetop.
Be careful, the coconut will burn EASILY. You put the coconut flakes in the pan over medium-high heat, keep stirring until the coconut is a lovely golden brown color. Set aside.
Next you will cream your butter, sugars, and coconut extract together. Add eggs, one at a time, scraping and beating till well mixed. Mix flour and baking soda, slowly add to sugar mixture. Once well miked add coconut and chocolate chips. Drop rounded tablespoons onto a greased cookie sheet. Bake at 375 for 8-10 minutes.
Enjoy!
