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Mexican Coconut Hot Chocolate Cookies
Mexican Coconut Hot Chocolate Cookies
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Spicy Mexican coconut hot chocolate cookies with cinnamon, vanilla, coffee, and a hint of cayenne and chili.
Ingredients:
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tablespoon instant coffee granules
  • 2 teaspoons vanilla extract
  • 1.75 cups all-purpose flour
  • 0.66666668653488 cup cocoa powder
  • 1 tablespoon ground cinnamon
  • 1 teaspoon cayenne pepper, or more to taste
  • 0.25 teaspoon baking powder
  • 0.25 teaspoon cream of tartar
  • 0.25 teaspoon chili powder
  • 1 cup sweetened flaked coconut
  • 2 cups milk chocolate chips
Instructions:
  • Preheat your oven to 350°F (175°C).
  • In a large bowl, cream together butter, white sugar, brown sugar, eggs, instant coffee, and vanilla extract with an electric mixer until light and fluffy.
  • In a separate bowl, mix flour, cocoa powder, cinnamon, cayenne pepper, salt, baking powder, cream of tartar, and chili powder. Slowly blend the flour mixture into the butter mixture. Gently fold in coconut and chocolate chips.
  • Spoon small amounts of batter onto ungreased baking sheets.
  • Bake in the preheated oven for 10-12 minutes until set. Allow to cool briefly on the baking sheet before transferring to a rack to cool completely for about 15 minutes.

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