Mocha Macaroon Cookies

Name: Mocha Macaroon Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: about 4 dozen.
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

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

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.

Nutrition Facts

1 cookie: 87 calories, 5g fat (4g saturated fat), 3mg cholesterol, 41mg sodium, 10g carbohydrate (9g sugars, 1g fiber), 1g protein.

Originally published as Mocha Macaroons in Simple & Delicious August/September 2013

Reviews

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BINGOBABEMI

Jun 24, 2015

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.
Mrsmagoo63

Jun 11, 2015

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?
greensinger

Jun 9, 2015

Why would you need to bake these, I didn't think the ingredients would warrant it which could make them spread.
Seiluna

Jun 9, 2015

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!
MikeWC

Nov 4, 2013

What's missing? The cookies look more like pancakes. Won't be making these again.