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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.