Best Mexican Coconut Hot Chocolate Cookies Recipes

SPICY MEXICAN HOT CHOCOLATE COOKIES

Spicy Mexican Hot Chocolate Cookies image

These cookies are the best of 2 worlds. The sweetness of chocolate with a kick from cayenne.

Provided by Brandi Rose

Categories Desserts Cookies Chocolate Cookie Recipes

Time 35m

Yield 24

Number Of Ingredients 12

Ingredients

1 ¾ cups white sugar, divided
1 cup softened butter
1 teaspoon vanilla extract
½ teaspoon sea salt
2 large eggs
2 teaspoons cream of tartar
1 teaspoon baking soda
½ cup unsweetened cocoa powder
1 teaspoon ground cinnamon, divided
½ teaspoon cayenne pepper
2 ¼ cups all-purpose flour
1 cup semisweet chocolate chips

Steps:

Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
Beat 1 1/2 cups sugar, butter, vanilla extract, and salt together in a bowl until fluffy. Beat in eggs; add cream of tartar and baking soda. Beat in cocoa powder, 1/2 teaspoon cinnamon, and cayenne powder. Beat in flour. Stir chocolate chips into the dough.
Mix remaining 1/4 cup sugar and 1/2 teaspoon cinnamon together in a bowl.
Roll heaping tablespoons of dough into balls. Roll balls in the sugar-cinnamon mixture and place on the prepared baking sheets.
Bake in the preheated oven until centers are set and edges crack slightly, about 10 minutes. Cool on baking sheets for 5 minutes.

Nutrition Facts : Calories 212 calories, Carbohydrate 29.2 g, Cholesterol 35.8 mg, Fat 10.6 g, Fiber 1.4 g, Protein 2.5 g, SaturatedFat 6.4 g, Sodium 151 mg, Sugar 18.5 g

MEXICAN COCONUT HOT CHOCOLATE COOKIES

Mexican Coconut Hot Chocolate Cookies image

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.

Provided by mkecupcakequeen

Categories World Cuisine Recipes Latin American Mexican

Time 40m

Yield 48

Number Of Ingredients 16

Ingredients

1 cup butter, softened
1 cup white sugar
1 cup brown sugar
2 eggs
1 tablespoon instant coffee granules
2 teaspoons vanilla extract
1 ¾ cups all-purpose flour
⅔ cup cocoa powder
1 tablespoon ground cinnamon
1 teaspoon cayenne pepper, or more to taste
¼ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon cream of tartar
¼ teaspoon chili powder
1 cup sweetened flaked coconut
2 cups milk chocolate chips

Steps:

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.

Nutrition Facts : Calories 131.4 calories, Carbohydrate 18.2 g, Cholesterol 17.9 mg, Fat 6.8 g, Fiber 1.1 g, Protein 1.4 g, SaturatedFat 4.2 g, Sodium 51.8 mg, Sugar 13.1 g

MEXICAN HOT CHOCOLATE COOKIES

Mexican Hot Chocolate Cookies image

Mexican hot chocolate, flavored with warm spices like cinnamon and chiles, is delicious. Let's get creative and turn that hot chocolate into a cookie. Not only are these cookies tasty but they are simple to make, gluten-free and vegan as well.

Provided by Danielle Alex

Categories dessert

Time 50m

Yield 36 cookies

Number Of Ingredients 10

Ingredients

2 cups blanched almond flour
1/4 cup Dutch-process cocoa
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/8 teaspoon cayenne pepper
1 1/2 cups bittersweet dairy-free and vegan chocolate chips
1/4 cup plus 1 tablespoon coconut oil
1/4 cup maple syrup
2 teaspoon pure vanilla extract

Steps:

Preheat the oven to 350 degrees F. Line 3 baking sheets with parchment paper.
Whisk the almond flour, cocoa powder, cinnamon, baking soda, salt and cayenne together in a large bowl.
In a small microwave-safe bowl, combine 1/2 cup of chocolate chips with 1/4 cup of the coconut oil. Microwave on 50 percent power for 1 minute. Stir the chocolate and then microwave for another 30 seconds. Stir again; if it's not completely melted, repeat the same process in 30-second intervals until the mixture is smooth.
Stir the maple syrup and vanilla into the melted chocolate. It will thicken up a little. Pour immediately into the almond flour mixture and stir with a rubber spatula until combined.
Roll the dough into balls, using about 1 tablespoon of dough for each. Place the balls on 2 of the baking sheets about 2 inches apart. Smash the balls flat with the bottom of a measuring cup until each is about 2 inches in diameter. Bake until the center of the cookies starts to crack, 8 to 10 minutes; the cookies will harden as they cool down. Cool on the baking sheet for 10 minutes.
While cookies are baking and cooling, combine the remaining 1 cup chocolate chips with the remaining 1 tablespoon coconut oil in a clean microwave-safe bowl. Microwave on 50 percent power for 1 minute. Stir the chocolate and then microwave for another 30 seconds. Stir again. If it's not completely melted, repeat the same process in 30-second intervals until the mixture is smooth.
Once the cookies have cooled, dip half of each cookie in the melted chocolate and place on another parchment-lined baking sheet. Let the chocolate harden, and enjoy.