Mexican Coconut Hot Chocolate Cookies
Description
Mexican coconut hot chocolate cookies are filled with cinnamon and vanilla, coffee, and coconut, and a bit of heat from cayenne and chili.
Ingredients
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1 cup butter, softened
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1 cup white sugar
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1 cup brown sugar
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2 eggs
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1 tablespoon instant coffee granules
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2 teaspoons vanilla extract
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1 3/4 cups all-purpose flour
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2/3 cup cocoa powder
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1 tablespoon ground cinnamon
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1 teaspoon cayenne pepper, or more to taste
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1/4 teaspoon salt
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1/4 teaspoon baking powder
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1/4 teaspoon cream of tartar
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1/4 teaspoon chili powder
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1 cup sweetened flaked coconut
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2 cups milk chocolate chips
Directions
1
Preheat oven to 350 degrees F (175 degrees C).
2
Beat butter, white sugar, brown sugar, eggs, instant coffee, and vanilla extract together in a large bowl using an electric mixer until fluffy.
3
Combine flour, cocoa powder, cinnamon, cayenne pepper, salt, baking powder, cream of tartar, and chili powder in a separate bowl. Stir flour mixture into the butter mixture slowly until blended. Fold in coconut and chocolate chips.
4
Drop batter by teaspoonfuls onto ungreased baking sheets.
5
Bake in the preheated oven until set, 10 to 12 minutes. Cool slightly on the baking sheet before transferring to a rack to cool completely, about 15 minutes.