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Mocha Macaroon Cookies

 Mocha Macaroon Cookies
This is definitely a grown-up version of an old favorite. The combination of chocolate, coffee and cinnamon are unbelievable. For more fun, I often use chocolate-covered coffee beans on top. —Jeanne Holt, Mendota Heights, Minnesota
48 ServingsPrep: 20 min. Bake: 10 min./batch + cooling

Ingredients

  • 2 teaspoons instant coffee granules
  • 2 teaspoons hot water
  • 1 can (14 ounces) sweetened condensed milk
  • 2 ounces unsweetened chocolate, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 package (14 ounces) flaked coconut
  • 2/3 cup white baking chips, melted
  • Plain or chocolate-covered coffee beans

Directions

  • Preheat oven to 350°. In a large bowl, dissolve coffee granules
  • in hot water. Stir in condensed milk, melted chocolate, vanilla,
  • cinnamon and salt until blended. Stir in coconut. Drop mixture by
  • rounded teaspoonfuls 2 in. apart onto parchment paper-lined baking
  • sheets.
  • Bake 10-12 minutes or until set. Cool on pans 1 minute. Remove from
  • pans to wire racks to cool completely.
  • Drizzle cookies with melted baking chips. Top with coffee beans,
  • attaching with melted chips if necessary. Yield: 4 dozen.
Nutritional Facts: 1 cookie equals 87 calories, 5 g fat (4 g saturated fat), 3 mg cholesterol, 41 mg sodium,

2 of 2

Mocha Macaroon Cookies (continued)

Nutritional Facts: 10 g carbohydrate, 1 g fiber, 1 g protein.