Prepare Dough: Sift the all-purpose flour and baking powder into a mixing bowl. Whisk in the salt, then pour in the melted coconut oil and warm water, mixing until a cohesive dough forms.

Knead Dough: Transfer the dough to a lightly floured surface. Knead for about 10-15 minutes until the dough is smooth and elastic, adjusting with extra flour or water if needed.

Rest Dough: Divide the dough into 8 equal pieces, rolling each into a ball. Flatten them slightly, cover with a damp towel, and allow to rest for 30 minutes.

Roll Out Dough: Using a tortilla press or a rolling pin, carefully stretch each dough ball into thin discs, aiming for a nearly transparent finish.

Fry Bunuelos: Heat the neutral vegetable oil in a deep pan to 350-375°F. Fry each disc for 30-45 seconds per side until they are golden brown, gently pressing to control bubbling.

Coat with Sugar: Once fried, drain the bunuelos on paper towels. While warm, sprinkle generously with a mixture of sugar and cinnamon, ensuring they are well-coated.