Indulge in the rich and exotic flavors of these Mexican Coconut Hot Chocolate Cookies. Infused with hints of cinnamon and chili, these cookies are a perfect blend of sweetness and spice. The addition of coconut gives them a tropical twist, while the hot chocolate brings a comforting warmth to every bite. These cookies are best enjoyed alongside a steaming cup of hot cocoa. Prepare to be transported to a delightful culinary adventure with these mouthwatering treats. Perfect for holiday gatherings or simply indulging in a cozy evening at home.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon chili powder
- 1 cup shredded coconut
- 1 cup semisweet chocolate chips
- 1/2 cup chopped pecans (optional)
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, salt, ground cinnamon, and chili powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the shredded coconut, chocolate chips, and chopped pecans (if desired).
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers are slightly soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve and enjoy these delightful Mexican Coconut Hot Chocolate Cookies!
