Cookies Desserts

Mocha Coconut Bachelor Buttons

Coconut cooks! Is there anything better? The lemon bachelor buttons that I made last month turned out so well that I decided to try out another flavour. As it turns out, these adorable little sandwich cookies lend themselves to a lot of different variations. I have a really long list of different combinations to try so I won’t be running out of cookie ideas anytime soon.

Starbucks used to have this mocha coconut frappuccino in the summer, and it was so delicious. It hasn’t been on their menu in years, but I will never forget! It was the best flavour combination, and I actually ended up recreating it at home to great success (recipe here). I don’t know why it has never occurred to me to translate the mocha coconut frappuccino into a cookie or other dessert until now, but I feel like there is a whole new world of mocha coconut desserts at my fingertips now. 

I changed up the normal bachelor button recipe (recipe here) to add coffee, espresso powder and coconut, and I made the coconut buttercream using cold coconut milk and toasted coconut. The frosting is a little bit gooey so I would store these in the fridge.

Mocha Coconut Bachelor Buttons
1/2 cup butter, softened
1/2 cup shortening
1/2 cup brown sugar
1 cup white sugar
2 eggs
2 Tablespoons cold coffee
1 1/2 teaspoons espresso powder
2 1/3 cups flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt

Cream together the butter, shortening and sugars until smooth.

Add the eggs, beating until combined.

Add the coffee and espresso powder, mixing until smooth.

Add the dry ingredients and mix until combined.

Refrigerate the dough for 1 hour before baking to prevent cookies from flattening out.

Preheat oven to 375 degrees F.

Line a baking sheet with parchment paper. Roll dough into small, 1/2 inch balls and place on baking sheet.

Bake at 375 degrees for 8 minutes.

Cool completely before frosting.

Filling
1 can coconut milk that has been refrigerated overnight
1/2 cup butter, softened
4 cups icing sugar
1 cup shredded coconut (sweetened or unsweetened)

Scoop out only the solidified part of the can of coconut milk (the water will separate and move to the bottom).

Combine coconut milk with butter and icing sugar and mix until smooth.

Toast the coconut in a pan over low heat, stirring regularly, until browned (about 10 minutes).

Spread a small amount of frosting on each cookie, press into the toasted coconut and top with another cookie.


Mocha Coconut Bachelor Buttons
Total time: 
Serves: 36
 
Ingredients
  • Mocha Coconut Bachelor Buttons
  • ½ cup butter, softened
  • ½ cup shortening
  • ½ cup brown sugar
  • 1 cup white sugar
  • 2 eggs
  • 2 Tablespoons cold coffee
  • 1½ teaspoons espresso powder
  • 2⅓ cups flour
  • ½ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • Filling
  • 1 can coconut milk that has been refrigerated overnight
  • ½ cup butter, softened
  • 4 cups icing sugar
  • 1 cup shredded coconut (sweetened or unsweetened)
Instructions
  1. Mocha Coconut Bachelor Buttons
  2. Cream together the butter, shortening and sugars until smooth.
  3. Add the eggs, beating until combined.
  4. Add the coffee and espresso powder, mixing until smooth.
  5. Add the dry ingredients and mix until combined.
  6. Refrigerate the dough for 1 hour before baking to prevent cookies from flattening out.
  7. Preheat oven to 375 degrees F.
  8. Line a baking sheet with parchment paper. Roll dough into small, ½ inch balls and place on baking sheet.
  9. Bake at 375 degrees for 8 minutes.
  10. Cool completely before frosting.
  11. Filling
  12. Scoop out only the solidified part of the can of coconut milk (the water will separate and move to the bottom).
  13. Combine coconut milk with butter and icing sugar and mix until smooth.
  14. Toast the coconut in a pan over low heat, stirring regularly, until browned (about 10 minutes)
  15. Spread a small amount of frosting on each cookie, press into the toasted coconut and top with another cookie.

 

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