Robin's Egg Cookies - Fresh Bean Bakery

Ingredients

Coconut Espresso Sugar Cookies

150 g light brown sugar (¾ c.)
90 g unsalted butter room temperature (6 ⅓ tbsp.)
1 egg
1 tsp. coconut extract
40 g shredded sweetened coconut (⅓ c.)
160 g all purpose flour (1 ⅓ c.)
1 tsp. baking powder
½ tsp. salt
2 tbsp. coffee grounds

Coconut Espresso Cream Cheese Frosting

110 g cream cheese room temperature (½ c.)
56 g unsalted butter room temperature (4 tbsp.)
⅛ tsp. salt
200 g powdered sugar (1 ⅔ c.)
2 tsp. coffee grounds
½ tsp. coconut extract
light blue food dye

Instructions

Coconut Espresso Sugar Cookies

If you are using espresso beans, blend them up in a food processor or coffee grinder until they are finely ground.
Add the brown sugar and butter to a medium sized mixing bowl, then use a hand or stand mixer to beat the mixture together until it's light and fluffy (~2-3 min.)
Add in the egg, coconut extract, and shredded coconut. Beat until well combined (~1 min.)
Add in the flour, baking powder, salt, and coffee grounds. Use a rubber spatula to fold the ingredients together just until no flour streaks remain.
Cover the bowl then place in the fridge to chill for at least 30 minutes.*
Once the cookies have chilled, preheat the oven to 350°F / 175°C. Line a cookie sheet with parchment paper or with a silicone baking mat.
Use a 3 tbsp. cookie scoop to dish out the cookies onto the prepared cookie sheet, evenly spacing them apart to allow room for spreading.
Bake for 10-12 minutes, until the sides of the cookies just start to turn golden brown, and the top of the cookies looks just slightly wet. Let the cookies rest on the hot baking sheet for at least 5 minutes before transferring them to a wire rack to cool.
Allow the cookies to come to room temperature before frosting them.

Coconut Espresso Cream Cheese Frosting

In a small bowl, beat together the cream cheese, butter and salt until the mixture is smooth.
Add in ½ of the powdered sugar and beat until combined, then beat in the remaining powdered sugar, followed by the coconut extract.
Add in a little bit of blue food dye, stirring after each addition until you reach your desired color. Then, stir in the coffee grounds.
Top each cookie generously with the cream cheese frosting, then serve and enjoy!

Notes

I used PapaNicholas Hawaiian Islands Espresso and ground it to use in these cookies. You can use any normal coffee grounds (given the flavor pairs well with coconut!) or grind any espresso beans for these cookies.

*You can make the dough and keep it stored in an airtight container in the fridge for up to 2 days before baking it. Just be sure to bring the dough out to sit at room temperature for a little bit, until it becomes soft enough to scoop again. For longer term storage, scoop out the dough balls and freeze them on a baking sheet or tray. Once they're completely frozen, you can transfer them to a ziploc or airtight container and keep them frozen for up to 1 month. I'd recommend letting the dough sit out for 20 min. before baking it, or thawing it in the fridge overnight before baking it. Please note that your cookies will likely bake up a little thicker.

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