Coffee and Coconut Crinkles (Passover)

Faigy Grossman Faigy Grossman
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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

40m 10
Easy Pescatarian Gluten Free Vegetarian Passover Parve

Contains: Egg, Tree nuts

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.

Credits

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.

Description:
Photography by Chay Berger.
Food Prep by Leah Hamaoui.

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2 Comments

Karen •
Marked as Question

the recipe says "see note" regarding the icing sugar- but i don't see a nte about it anywhere. what does the note say?

Raquel Malul Kosher.com Team •
Reply to Karen

Here is the note- You can substitute regular sugar for the confectioners’ sugar if you don’t use confectioners’ sugar on Pesach. Thanks for letting us know it was missing!

Sarsh Friedman •

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