MOCHA COCONUT CRINKLES

MOCHA COCONUT CRINKLES image

Number Of Ingredients 12

1/2 cup butter, softened
1 cup packed brown sugar
2/3 cup unsweetened cocoa powder
1 tablespoon instant coffee crystals
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 egg whites
1 1/2 cups all-purpose flour
1/3 cup granulated sugar
2 tablespoons unsweetened cocoa powder
1/3 cup of unsweetened, shredded coconut
1/2 teaspoon of coconut extract

Steps:

Directions In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, the 2/3 cup cocoa powder, the coffee crystals, baking soda, and cinnamon. Beat until combined, scraping sides of bowl occasionally. Beat in egg whites. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill about 1 hour or until dough is easy to handle. added another handful of shredded coconut to the cocoa-sugar mixture that you roll the dough balls in. Preheat oven to 350 degrees F. In a small bowl combine granulated sugar and the 2 tablespoons cocoa powder; set aside. Shape dough into 1-inch balls. Shape each ball into a 1 1/2-inch log; roll logs in sugar, reserving remaining mixture. Place logs 2 inches apart onto cookie sheets. Bake for 8 to 10 minutes or until edges are firm. Transfer cookies to wire racks; cool. Sprinkle cookies with the remaining sugar mixture. From the Test Kitchen To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.