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.
Ingredients
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Preheat oven to 350 degrees F (175 degrees C).
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Beat butter, white sugar, brown sugar, eggs, instant coffee, and vanilla extract together in a large bowl using an electric mixer until fluffy.
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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.
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Drop batter by teaspoonfuls onto ungreased baking sheets.
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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.