The coconut oil should be liquid, so melt it if it has solidified to room temperature.
1/2 cup coconut oil
Mix the cocoa powder, sugar and coconut oil in a mixer until well combined.
1 cup unsweetened cocoa powder, 2 cups sugar
Add the four eggs one at a time and mix after each.
4 eggs
Add in the vanilla.
2 teaspoons vanilla
Put the flour in a small bowl with the baking powder and salt and stir. Then mix it into the batter until creamy.
2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon salt
Cover the mixer bowl and chill it for 2-3 hours to make the dough easier to handle.
Put the powdered sugar on a dinner plate.
1/2 cup powdered sugar
Form the dough into small, 1 inch balls and roll the balls in the powdered sugar.
Place the balls on a cookie sheet and bake for 10-12 minutes.
Let cool on the cookie sheets for 2-3 minutes before cooling on wire racks.
Notes
You really, really can't skip chilling the dough.
Other oils besides coconut oil will work fine in this recipe. But the subtle coconut flavor enhanced the chocolate flavor of the cookies, so I'd recommend trying it.
Be careful not to over bake the cookies, they are supposed to be soft and chewy.