Spicy Coconut Hot Chocolate Cookies

Preheat your oven to the optimal temperature of 350 degrees Fahrenheit (175 degrees Celsius), ensuring it reaches a suitable heat for baking.

In a large mixing bowl, combine the softened butter and granulated sugar with the brown sugar until they form a smooth, fluffy mixture. Next, incorporate eggs into this blend, along with instant coffee and vanilla extract, to create a rich and velvety texture.

In another bowl, whisk together the flour, cocoa powder, cinnamon, cayenne pepper, salt, baking powder, cream of tartar, and chili powder to create a well-combined dry mixture. Gradually add this flour mixture into the butter mixture, stirring slowly to avoid lumps.

Fold in shredded coconut and chocolate chips into the batter, creating a harmonious blend of flavors and textures.

Scoop the batter by the teaspoonful onto ungreased baking sheets, leaving enough space for each cookie to spread.

Bake the cookies in the preheated oven until they are set and firm, taking 10 to 12 minutes. Remove from the oven and let cool slightly on the baking sheet before transferring them to a wire rack to cool completely, taking about 15 minutes.