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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
Mocha Macaroon Cookies
Mocha Macaroon Cookies Recipe photo by Taste of Home
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29 Totally Indulgent Mocha Desserts
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  • Total Time
    Prep: 20 min. Bake: 10 min./batch + cooling
  • Makes
    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

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.

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