Step 1

Stir together butter and brown sugar in a medium bowl until well combined. Stir in flour, Kahlúa, and salt until a dough forms. Fold in espresso beans. Roll mixture into 6 (1 1/2-inch) balls. Chill 20 minutes.

Step 2

While dough chills, combine chocolate chips and coconut oil in a microwavable bowl. Microwave on high for 2 minutes, or until melted, stirring after 30 second intervals. Stir until smooth.

Step 3

Dip chilled dough balls in melted chocolate mixture; allow excess to drip off. Place on a baking sheet or plate lined with parchment paper. Chill 10 minutes, and serve.