In a large mixing bowl, sift together all-purpose flour and baking powder, then whisk in salt. Create a well in the center and add melted coconut oil and warm water. Mix until it forms a cohesive dough.

Transfer the dough onto a floured surface and knead for about 10 minutes until smooth and elastic. If too sticky, dust with more flour.

Divide the dough into 8 equal pieces, roll into balls, flatten slightly, and let them rest covered for 30 minutes.

Roll each dough ball into a thin disc, stacking with flour in between to prevent sticking.

Heat neutral vegetable oil in a deep pot until it reaches 350-375°F.

Fry each rolled bunuelo for 30-45 seconds until golden brown. Remove and drain on paper towels.

While warm, coat generously with a cinnamon-sugar mixture and serve immediately.