Spicy Cocoa Coconut Cookies

Spicy Cocoa Coconut Cookies

Text and Photo by Jac Kyles Baker 

Makes 12 cookies

Ingredients

1 cup all purpose flour

1/4 tsp baking soda

1/2 tsp baking powder

1/4 cup cocoa powder

1/8 tsp ground cayenne pepper

1/4 tsp cinnamon

1/4 tsp fine salt

1/2 tsp baking powder

1/4 tsp vanilla extract

1/3 cup light brown sugar

1/4 cup vegetable oil

1/4 cup warm brewed coffee  

1/3 cup toasted coconut

Preparation

In a large bowl, whisk together flour, baking powder, baking soda, and salt.  Make a well into the bottom of the bowl with the flour mixture.

In a separate large bowl, whisk briskly with the sugar, cinnamon, cayenne, cocoa, coffee, vanilla extract, salt  and oil until smooth and incorporated, about 2 minutes.

Add the oil mixture to the flour mixture, and then stir with a wooden spoon or a rubber spatula until just combined and no flour is visible. Do not over mix.

Refrigerate for at least 30 minutes.

Roll a TB of cookie dough into a ball.  Coat ball with toasted coconut.  Press ball into a 1/4 inch thick circle.  Arrange 6 cookies in a circle (do not place any in the center) along the edge of parchment or microwave safe plate. 

Microwave on HIGH for 45 seconds.  Carefully remove from microwave and cool on a rack.