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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
  • 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-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.
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