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

1/4 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 (see Cook's Notes below)

Preparation

In a large bowl, whisk flour, baking powder and baking soda together.  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 and salt  for 2 minutes.

Add the oil mixture to the flour well.  Slowly stir in flour. Do not over mix.

Refrigerate for at least 30 minutes.

Roll a TB of cookie dough into a ball.  Roll ball into 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.  Cool cookies on parchment paper on a wire rack. 

Cookies are fragile while hot.  Do not remove from parchment paper until completely cooled.

Repeat with remaining cookie dough.

Cook's Notes

Toast coconut:

Place 1/3 cup of coconut in a ring around the edge of a microwave safe plate.  Microwave on HIGH at 20 to 30 second intervals. 

BE PATIENT!  You'll smell the coconut as it toasts.  The coconut will burn if you set the timer for 1 minute without checking it.