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
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) sweetened shredded coconut
- 2/3 cup white baking chips, melted
- Plain or chocolate-covered coffee beans, optional
Reviews
I haven't made these - but not sure I'd want coffee granules in it. However, for those who say these cookies spread out - too thin . . . I believe you should drop the mixture, by teaspoonfuls on the parchment-lined tray, THEN PUT IN THE FRIDGE for 30 mins or so. Try baking them from a cooled state, in this manner & they should remain like the "rounded" shape they are supposed to be.
I haven't made these yet, but I'm very reluctant because I've never had any luck with macaroons. They always spread out paper thin when I bake them. Anyone have any suggestions as to what's going wrong and how to fix it?
Why would you need to bake these, I didn't think the ingredients would warrant it which could make them spread.
A sweet treat that's good to eat! The texture is a little different than what I'm used to, but not in a bad way at all!
What's missing? The cookies look more like pancakes. Won't be making these again.