Toasted Coconut Mocha Cheesecake Cookies

Toasted Coconut Mocha Cheesecake Cookies
Hey, serious question time.

Out of all the smells on earth, which is your absolute favorite?

I know, this is kind of personal for a Wednesday, but I feel like we’ve reached that level in our friendship.

And, also, I can’t decide for myself.

I’ve been over the question, in my head, mostly, for the past few days and I can’t settle on one answer. There is too many smells that I love. Seriously, though, like the Juicy perfume I wear, or fresh laundry, or Thanksgiving dinner, or that manly man smell—you know the one I’m talking about—or baby smell, or even the smell when you open a brand new book. How is one supposed to settle on a favorite?

Toasted Coconut Mocha Cheesecake Cookies

You just can’t. It’s impossible. Or, I should say, it’s impossible for me.

What I can do though, is settle on two. I can’t tell you which is first or second, but I can tell you, without hesitation, these are my absolute favorite smells on earth. PERIOD.

You ready?

My two favorite smells are….

Toasted Coconut Mocha Cheesecake Cookies

Freshly brewed pot of coffee AND cookies baking in the oven.

I know, kind of predictable considering I consume rant about coffee more than your average person, and have a baking blog that quite often features cookies. But, it’s the truth, predictable or not. Those two smells are absolute heaven to me. Really, they need to be bottled and sold. Don’t you agree?

I’d buy it in bulk. And then I’d send you a bottle of each. Okay, fine, two. But, only because I like you.

The problem is, like I said, I can’t narrow it down to one smell.

I just can’t. 

Or, can I?

Toasted Coconut Mocha Cheesecake Cookies

Oh hi Toasted Coconut Mocha Cheesecake Cookies.

What’s that you say? You have coffee in you? And when you bake you leave a faint smell of coffee in the air?

Oh my. How wonderful.

Toasted Coconut Mocha Cheesecake Cookies

Toasted coconut shreds, mini chocolate chips, and coconut coffee grinds all combined into a soft and doughy cookie. Oh, and I stuffed the cookies with coffee cheesecake, because…well, because why not?

It’s coffee + cookie + coconut + cheesecake. 

I mean, get in my belly, right?

Toasted Coconut Mocha Cheesecake Cookies
Yields: about 21 cookies

Ingredients:
Toasted Coconut Mocha Cookies
2 1/4 cups all-purpose flour
1 1/2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
2 3/4 teaspoon fine or coarse coffee grounds, coconut or mocha or coconut mocha flavored
3/4 cup unsalted butter, melted
3/4 cup dark brown sugar
1/2 cup granulated sugar
1 egg + 1 egg yolk
1/4 teaspoon coconut extract
1 1/2 teaspoon vanilla
1/2 cup sweetened coconut shreds, toasted
1/2 cup mini semi-sweet chocolate chips

Mocha Cheesecake Filling
4 oz cream cheese, softened to room temperature
1 1/2 cups powdered sugar
1 (.07 oz) packet instant coffee dissolved in 1 tablespoon water

Directions:
Toasted Coconut Mocha Cookies
In a large bowl combine flour, cornstarch, baking soda,salt, and coffee grinds. Set aside.
In a medium-sized bowl whisk together melted butter and sugars until no clumps remain. Whisk in the egg, and then the egg yolk. Add coconut and vanilla extracts, whisking until incorporated.
Pour the wet ingredients into the dry ingredients and mix together with a rubber spatula until just combined. The dough will be soft, but very thick to work with. Using the spatula fold in the toasted coconut shreds and the mini chocolate chips. Cover the dough and let chill for at least 2 hours, or up to 3 days–I let mine sit overnight.

Mocha Cheesecake Filling
While the cookie dough is chilling, make the mocha cheesecake filling. Using a mixer combine cream cheese, powdered sugar, and 1/2 of the instant coffee mixture. Mix until smooth–it’ll have the consistency of a no-bake cheesecake. Place bowl in the freezer and freeze for at least 3 hours–I let mine sit overnight.

Assembling the Cookies
Once dough and cheesecake filling have chilled, start assembling the cookies. Roll about a tablespoon and half of cookie dough into a ball. Make a deep thumbprint in the middle of each dough ball, sort of like a well. Place a teaspoon of the coffee cheesecake in the center of the well and fold the edges of the dough over, using your fingers to enclose the cheesecake in the dough ball. Bake cookies for 11-12 minutes–the cookies will look soft and underbaked. Allow cookies to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.

NOTE: I had extra coffee cheesecake, which I dipped these cookies into and ate, but if you don’t want extra, I suggest cutting the cheesecake portion in half.

Cookie Dough recipe adapted from this chocolate chip cookie recipe.

 

Wait, don’t think I forgot, I told you my favorite smells and now it’s your turn to share. That’s how this friendship thing works. I think.

Toasted Coconut Mocha Cheesecake Cookies

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No-Bake Mocha Cheesecake

No-Bake Mocha Cheesecake

I’d like to apologize.

I don’t know where my manners went.

How could I have forgotten to wish you a Happy National Coffee Day?

How selfish of me. And rude. And mean.

Okay, I’m just being dramatic here. But, seriously, Happy Belated National Coffee Day.

How belated exactly? Fourteen days. National Coffee Day was on September 29th. Better late than never, right?

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If it makes you feel better, I didn’t really celebrate. In fact, I only had one cup of coffee that day, which is much smaller than my usual amount. Saddening, I know.

This is why we (yes, you and I…no one wants to celebrate alone) need to sit down, clink are forks together, and dig into some No-Bake Mocha Cheesecake.

Or, should I say some No-Bake Mocha Cheesecake with a Kona Coffee Shortbread Crust topped generously with homemade whipped cream and mocha syrup.

Try saying that five times fast. It’s a mouthful. A delicious mouthful. A coffee infused mouthful. But, still, a little long. Hence the shorter name for this dessert.

Let’s break this down.

No-Bake Mocha Cheesecake

Starting from the bottom, we have a Kona Coffee Shortbread Crust. Sounds like a lot of work to make, huh? It’s not. Trader Joe’s has these amazingggg Kona Coffee Creamy Half-dipped Shortbread Cookies, which you simply have to crush up and bam snap clap (just go with it) you have a crust for your cheesecake.

Next up, we have the Mocha Cheesecake. The mocha flavoring is very subtle and doesn’t overpower the creamy taste of the cheesecake in any way. In fact, you don’t taste the mocha until you swallow your first bite. The flavor is easily adaptable too—want more mocha? Add more of the mocha coffee. Need it to be sweeter? Add more sugar. Want a hint of vanilla? Add some vanilla extract. Play with the taste of the cheesecake until you love it.

Lastly, we have the optional, but highly recommended toppings of homemade whipped cream and mocha syrup. This isn’t a very sweet dessert, so adding the whipped cream definitely kicks up the sweetness a little bit. The syrup tastes exactly like mocha—a little chocolate, a little coffee, and a little bit bitter—and adds the perfect final touch to this dessert.
No-Bake Mocha CheesecakeAs a whole, you definitely taste the coffee in this sweet treat. Which, if you think about it, is the ideal way to honor National Coffee Day…no matter how belated we may be.

No-Bake Mocha Cheesecake
Yields: 5-6 servings

Ingredients:
Kona Coffee Shortbread Crust
9 Kona Coffee Shortbread Cookies (I bought these at Trader Joe’s)

Mocha Cheesecake
1 (8 oz.) block cream cheese, softened to room temperature
1 1/2 cups heavy whipping cream
2 tablespoons sugar
1/3-1/2 cup Starbucks Bottled Mocha Frappuccino Coffee
1/2 teaspoon vanilla, optional

Mocha Syrup & Whipped Cream (optional)
1/2 cup Starbucks Bottled Mocha Frappuccino Coffee
1/4 cup unsweetened cocoa powder
1/4 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
whipped cream, for garnish

Directions:
Kona Coffee Shortbread Crust & Mocha Cheesecake
In a food processor, pulse the Kona Coffee Shortbread Cookies until finely crumbled–I added butter to help combine the crust, but it ended up getting a little hard (still delicious, but you had to stab it with your spoon for it to crumble) after the cheesecakes chilled in the fridge, so I suggest not to use butter, or if the crust needs help combining, add just a little bit of melted unsalted butter to help.
Divide the crumbles into each mason jar equally and press into the bottom. Set aside.
In a stand mixer with a whip attachment, whip the heavy cream until stiff peaks form. Scrape into a separate bowl (you can reserve half a cup to use as a garnish on the cheesecakes or you can make fresh whipped cream after the cheesecakes have chilled, up to you!) and set aside.
Using the same bowl you whipped the heavy cream in, beat the cream cheese until smooth. Mix in the sugar, mocha, and vanilla (if you decide to use it) until combined–the taste is up to you, if you want it to be more mocha flavored add more of the mocha coffee, if you want it to be sweeter add more sugar, or if you want a hint of vanilla add some vanilla extract. Using a spatula fold the whipped cream into the cheesecake mixture until just incorporated.
Spoon or pipe the cheesecake mixture evenly into the mason jars, make sure to smooth the tops. Let chill for two hours in the fridge.

Mocha Syrup & Whipped Cream
While the cheesecakes are chilling, make the mocha syrup. In a small saucepan, whisk together the mocha coffee, cocoa powder, sugar, and salt. Bring mixture to a simmer over medium-low heat, stirring constantly until syrup begins to thicken.
Once thickened, remove saucepan from heat and stir in the vanilla. Let mixture cool down before pouring over the cheesecakes.
Top cheesecakes with reserved or fresh whipped cream and drizzle generously with mocha syrup.

*Mocha Syrup recipe adapted from Pastry Affair

 

No-Bake Mocha Cheesecake

Glazed Bailey’s Scones

Glazed Bailey's Scones
Glazed. Bailey’s. Scones.

Enough said, right?

Probably, but I’ll still say a little bit more.

I don’t know if I’ve told you this, but I don’t really do breakfast. Like at all. It’s nothing against breakfast food either, because I do love me some breakfast burritos, hash browns, omelettes, oatmeal, and cinnamon rolls any other time. Usually not all at once though. It’s more the time of day, I think. I just don’t wake up hungry. If we are being honest, I wake up thinking: t-minus 10 minutes until the Keurig makes me my morning cup of coffee. That’s all I want need in the mornings for me to be good to go. But, sometimes, I like to switch things up. Add a little spice to my morning routine. Really start my day off with something more than just a cup of coffee.

Glazed Bailey's Scones

Oh hello Bailey’s. How nice of you to stop by. Lets take a minute to talk about Bailey’s Irish Cream. Show of hands, please, as to who thinks it’s simply delicious? I see everyone is raising their hands, which means we all agree. Good. I knew we were friends for a reason.

I, myself, am a huge fan of Bailey’s. Bailey’s with milk? Fantastic. Bailey’s with coffee? Even better. Bailey’s baked into a scone and then dipped in your coffee? Possibly the best way ever to start your morning. Not even kidding.

Glazed Bailey's Scones

Scones and I have a love-hate relationship going on. When they are too dense or too hard, I dislike them, but when they manage to reach that perfect balance between a hard exterior and moist/tender interior I love love love them. Are you wondering where these scones stand? These scones reached that perfect balance of a slightly crisped exterior with a soft, light, and flavorful interior. And, honestly, I’m surprised by that. This was my first time making scones, and I’ll admit, I was a little nervous. The recipe was so easy and quick to put together that I was fairly certain I was going to end up with rock-hard scones that tasted horrible. But, that wasn’t the case at all!

Glazed Bailey's Scones

These scones are moist, lightly infused with Bailey’s, drizzled with a Bailey’s glaze (because, really, can you ever have enough?), and then sprinkled lightly with some cocoa powder. The Bailey’s flavor is very subtly, you won’t be getting drunk off these little guys, but there is enough there for you too taste it. I don’t know if it was beginners luck or if Bailey’s was just meant to be put into scones, but these little scones definitely spiced up my morning. In a good way. I vote you switch up your morning routine too. You won’t regret it.

Glazed Bailey’s Scones
Yields: 32 small scones

Ingredients:
Bailey’s Scones
3 ¼ cups all-purpose flour
1/3 cup + 1 tablespoon sugar, divided
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup cold unsalted butter, cubed
1 cup + 1 ½ tablespoons Bailey’s Irish Cream, divided

Bailey’s Glaze
1 cup powdered sugar, sifted
¼ cup Bailey’s Irish Cream
1 tablespoon unsalted butter, softened

Directions:
Bailey’s Scones
Preheat oven to 425 degrees. Line a cookie sheet with parchment paper. Set aside.
In a large bowl, whisk together flour, 1/3 cup sugar, baking powder, baking soda, and salt.
Cut in the butter using a pastry cutter or your fingers until mixture forms coarse crumbs.
Using a spatula, stir in a cup of Bailey’s until just moistened.
Knead dough gently in the bowl until it is no longer sticky. Turn dough onto a parchment lined surface and divide in half. Using your hands, form the first half of dough into a rectangle that is about ¾-inch thick.
Using a sharp knife, cut the dough rectangle into 8 even squares. Then cut the 8 squares in half to create 16 smaller triangles. Repeat with the other half of dough.
Place scones on prepared baking sheet, about 1-inch apart. Brush tops with extra Bailey’s and sprinkle with remaining sugar.
Bake for 7-8 minutes or until lightly browned. Transfer scones to a wire rack to cool completely.
Once the scones have cooled, started working on the glaze. In a medium bowl whisk together powdered sugar, Bailey’s, and butter until smooth.
Drizzle generously over the scones and then sprinkle the tops with cocoa powder.

*scone recipe adapted from Taste of Home

 

Glazed Bailey's Scones