Preheat oven to 350 degrees.

In a large mixing bowl, beat margarine with an electric mixer on medium speed for 30 seconds. Add brown sugar, cocoa, instant coffee, baking soda and cinnamon. Beat until combined, scraping sides of bowl occasionally.

Beat in egg whites and yogurt until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour.

Place granulated sugar in a small bowl. Drop dough by teaspoon into sugar and roll into balls. Place balls about 2 inches apart on an ungreased baking sheet. Bake for 8 to 10 minutes or until edges are firm. Remove from oven and allow to cool on baking sheet for 1 minute, then transfer to wire racks to cool completely.

Store in an airtight container with wax paper between layers. Store at room temperature up to 1 week or freeze up to 3 months.

Yields: 3 dozen cookies

Nutrition Information per serving:
69 Calories; 2g Fat (24.4% calories from fat); 1g Protein; 12g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 62mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.