Chocolate Espresso Teacakes With Coconut and Mini-Chocolate Chips


Ingredients to be Creamed:


Dry Ingredients:

Mini Chocolate Chips:

Chocolate Espresso Glaze For Baked Goods


  1. Preheat oven to 400°. If using a convection oven choose the pure convection setting and preheat to 375°.
  2. Cream butter in work bowl.
  3. Add powdered sugar mixing until light and fluffy.
  4. Mix in vanilla.
  5. Add dry ingredients and mix on low speed until dough comes together.
  6. Mix in mini chocolate chips and coconut.
  7. Shape dough into 1-inch balls.
  8. Place about 1-inch apart on ungreased cookie sheet.
  9. Bake until set, 8 to 10 minutes.
  10. Cool on a rack.
  11. To make the Chocolate Espresso Glaze For Baked Goods:
  12. In a small saucepan, heat unsweetened chocolate and butter over low heat, stirring constantly until melted; remove from heat.
  13. Stir in powdered sugar, espresso, and vanilla.
  14. Add hot water 1 teaspoon at a time until the glaze is glossy and a good consistency for dipping.
  15. Dip tips of cooled cookies in the glaze.
  16. Place on a cooling rack and allow the glaze to set.
  17. Serve.


Makes about 3½ dozen cookies.

There may be some cracks on the tops of the cookies after baking, but they will disappear once the tops have been dipped in the chocolate espresso glaze for baked goods.

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