Phenomenal Phoods

Mocha Coconut Bachelor Buttons

Ingredients:

• 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
• 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)

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, 1/2 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.