Name: Mexican Coconut Hot Chocolate Cookies
Prep time: 15 min
Cook time: 15 min
Yield: 48
Ingredients: Butter, softened - 1 cup; White sugar - 1 cup; Brown sugar - 1 cup; Eggs - 2; Instant coffee granules - 1 tablespoon; Vanilla extract - 2 teaspoons; All-purpose flour - 1 ¾ cups; Cocoa powder - ⅔ cup; Ground cinnamon - 1 tablespoon; Cayenne pepper, or more to taste - 1 teaspoon; Salt - ¼ teaspoon; Baking powder - ¼ teaspoon; Cream of tartar - ¼ teaspoon; Chili powder - ¼ teaspoon; Sweetened flaked coconut (Optional) - 1 cup; Milk chocolate chips - 2 cups

Ingredients for - Mexican Coconut Hot Chocolate Cookies

1. Butter, softened 1 cup

2. White sugar 1 cup

3. Brown sugar 1 cup

4. Eggs 2

5. Instant coffee granules 1 tablespoon

6. Vanilla extract 2 teaspoons

7. All-purpose flour 1 ¾ cups

8. Cocoa powder ⅔ cup

9. Ground cinnamon 1 tablespoon

10. Cayenne pepper, or more to taste 1 teaspoon

11. Salt ¼ teaspoon

12. Baking powder ¼ teaspoon

13. Cream of tartar ¼ teaspoon

14. Chili powder ¼ teaspoon

15. Sweetened flaked coconut (Optional) 1 cup

16. Milk chocolate chips 2 cups

How to cook deliciously - Mexican Coconut Hot Chocolate Cookies

1 . Stage

Preheat oven to 350 degrees F (175 degrees C).

2 . Stage

Beat butter, white sugar, brown sugar, eggs, instant coffee, and vanilla extract together in a large bowl using an electric mixer until fluffy.

3 . Stage

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 . Stage

Drop batter by teaspoonfuls onto ungreased baking sheets.

5 . Stage

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.