Chocolate Snowfall Cookies

Chocolate Snowfall Cookies

We use a whipped coconut cream "snow" to balance the bold flavor of dark chocolate in these wintery cookies.


24 cookies



  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 cup (1 stick) salted butter, melted
  • 1/3 cup Born Sweet Zing™ Baking Blend
  • 5 tablespoons unsweetened cocoa powder
  • 2 tablespoons instant coffee crystals
  • 1 egg, beaten
  • 2 teaspoons vanilla extract

Coconut Whipped Cream

  • 1 cup well-chilled whipping cream
  • 1 teaspoon clear coconut extract
  • 3/4 cup unsweetened shredded coconut, for garnish



In a large bowl, whisk together flour and baking soda; set aside.  

In a separate bowl, melt butter in the microwave. Add Born Sweet Zing™ Baking Blend; stirring until dissolved. Add cocoa powder and coffee crystals until smooth. Add egg and vanilla. Fold in flour mixture.

When all of the flour is incorporated, turn dough out onto a piece of plastic wrap or parchment paper. Form a log that is approximately 2 1/2-inches in diameter. Roll in the plastic wrap/parchment paper (cake roll style). Refrigerate 30 minutes or until firm enough to cut.  

Preheat oven to 350°F. Spray cookie sheet with cooking spray.

Cut log into 24 (1/2-inch) discs. Place 1 inch apart on cookie sheet. Press down lightly to make cookies thinner.

Bake on middle rack of oven 6 to 8 minutes. Cool on the pan 3 minutes and then on cooling rack until completely cooled.

Store in an airtight container. 

Coconut Whipped Cream

Add cold cream to a well-chilled bowl. Whip cream and coconut extract on slow speed and increase speed as the cream thickens to form stiff peaks.  

Assemble by spreading 2 teaspoons whipped coconut cream on top of each cookie. Sprinkle about 1 teaspoon unsweetened shredded coconut on top of whipped cream.