Recipe by Faigy Grossman

Coffee and Coconut Crinkles (Passover)

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Coffee and Coconut Crinkles (Passover)
Parve Parve
Easy Easy
10 Servings
Allergens

Contains

- Egg - Tree nuts
40 Minutes
Diets
- Pescatarian - Gluten Free - Vegetarian

We all know that fudgy crinkle cookies top the cookie popularity charts. Here’s a new version of those delicious chewy cookies that uses coffee sugar for coating the dough. You can also use this cookie recipe to make coconut crinkles, simply by rolling the dough in shredded coconut for that classic coconut-chocolate combination that’s always a hit.

Yields 30 cookies

Ingredients

Coffee and Coconut Crinkles

  • 1 teaspoon vanilla extract (optional)

  • 1/3 cup confectioners’ sugar (see note)

  • 2 teaspoons instant coffee granules, such as Gefen Nescafe Taster’s Choice 

  • finely shredded or flaked coconut

Directions

1.

Stir the sugar, oil, and eggs in a large mixing bowl until well-combined. Add the cocoa, potato starch, and almond flour and mix well, until a stiff dough forms. Add the vanilla extract, if using.

2.

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.

3.

Place instant coffee into a ziplock bag and crush the coffee into a powder using a rolling pin. Add confectioners’ sugar, and seal; shake to combine. Pour coffee sugar into a small dish.

4.

Using moistened fingers, create walnut-sized balls of dough. Roll in the coffee sugar and place onto the prepared baking sheet. Bake for 12 minutes. Remove from oven and allow to cool.

5.

Use some of the dough to form coconut-coated cookies by rolling them in shredded or flaked coconut instead of coffee sugar.

Notes:

You can substitute regular sugar for the confectioners’ sugar if you don’t use confectioners’ sugar on Pesach.

Store in an airtight container at room temperature for four to five days. Layer cookies with parchment to protect the coating. For longer storage, freeze baked cookies in a single layer, then transfer to a container or freezer bag for up to two months. Thaw at room temperature. Avoid refrigerating, as it can dry the cookies.

The dough can also be prepared, shaped into balls, and frozen for up to three months. Roll in the coating straight from the freezer, and bake right away, adding one to two extra minutes to the baking time.

Credits

Photography by Chay Berger.
Food Prep by Leah Hamaoui.

Recipe tags

coconut coffee crinkle cookies faigy grossman kosher for passover Pesach
Coffee and Coconut Crinkles (Passover)

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Sarsh Friedman
Sarsh Friedman
9 months ago

Thanks so much: looking forward to making these for pesach..sounds yummy 😋

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