Mexican Coconut Hot Chocolate Cookies

Mexican Coconut Hot Chocolate Cookies A double chocolate cookie inspired by the flavors of Mexico. Great for dipping in coffee or milk, leaves a warm taste on the tongue. Spice to taste; coconut is optional but makes for a great texture.


Original recipe yields 48 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 10 mins

    TOTAL : 15 mins

    SERVING : 48

    YIELD : 4 dozen cookies

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

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

  • 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.

  • Drop batter by teaspoonfuls onto ungreased baking sheets.

  • 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.

Per Serving: 131 calories; protein 1.4g; carbohydrates 18.2g; fat 6.8g; cholesterol 17.9mg; sodium 51.8mg.