Robin's Egg Cookies

These robin's egg cookies are the perfect cookies for Easter. With a soft coconut espresso brown sugar cookie, and a beautiful baby blue speckled coconut espresso cream cheese frosting. We're using our Hawaiian Islands Espresso in both the cookies and the frosting for delicious bright and floral notes that pair perfectly with the coconut!


Coconut Espresso Sugar Cookies:

  • 3/4 c. light brown sugar (150g)
  • 6 1/3 tbsp. unsalted butter, room temperature (90g)
  • 1 egg, room temperature
  • 1 tsp. coconut extract
  • 1/3 shredded sweetened coconut (40g)
  • 1 1/3 c. all purpose flour (160g)
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 2 tbsp. PapaNicholas Hawaiian Islands Espressofinely ground

Coconut Espresso Cream Cheese Frosting:

  • 1/2 c. cream cheese, room temperature (110g)
  • 1/4 c. unsalted butter, room temperature (56g)
  • 1/8 tsp. salt
  • 1 2/3 c. powdered sugar (200g)
  • 2 tsp. PapaNicholas Hawaiian Islands Espressofinely ground
  • 1/2 tsp. coconut extract
  • light blue food dye


Step 1: Blend the espresso beans up in a food processor or coffee grinder until they are finely ground. Add the brown sugar and butter to a medium sized mixing bowl, then use a hand or stand mixer to beat the mixture together until it's light and fluffy (~2-3 min.)

Step 2: Add in the egg, coconut extract, and shredded coconut. Beat until well combined (~1 min.)

Step 3: Add in the flour, baking powder, salt, and coffee grounds. Use a rubber spatula to fold the ingredients together just until no flour streaks remain.

Step 4: Cover the bowl and place in the fridge to chill for 30 minutes. Once the cookies have chilled, preheat the oven to 350°F / 175°C. Line a cookie sheet with parchment paper or with a silicone baking mat.

Step 5: Use a 3 tbsp. cookie scoop to dish out the cookies onto the prepared cookie sheet, evenly spacing them apart to allow room for spreading.

Step 6: Bake for 10-12 minutes, until the sides of the cookies just start to turn golden brown, and the top of the cookies looks just slightly wet. Let the cookies rest on the hot baking sheet for at least 5 minutes before transferring them to a wire rack to cool.

Step 7: Make the frosting. In a small bowl, beat together the cream cheese, butter and salt until the mixture is smooth. Add in 1/2 of the powdered sugar and beat until combined, then beat in the remaining powdered sugar, followed by the coconut.

Step 8: Add in a little bit of blue food dye, stirring after each addition until you reach your desired color. Then, stir in the coffee grounds. Top each cookie generously with the cream cheese frosting, then serve and enjoy!

If you made these robin's egg cookies we would love to see them! Snap a pic and tag us on Instagram @papanicholascoffee & use #papanicholascoffee

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