Mocha Coconut Macaroons are chewy, gluten-free cookies that are super easy to make and so delicious. Your favorite coconut macaroons with the added delight of mocha!
Mocha Coconut Macaroons
Hi Everyone, okay, so remember my beloved Coconut Macaroons? I was making them so much I started to make changes to the recipe and one of those changes ended up being these lovely Mocha Coconut Macaroons that can easily be just Chocolate Coconut Macaroons too!
I love how chewy these cookies are and anything coconut is just bliss for me.
The espresso powder definitely gives the chocolate flavor a boost. I linked to my new favorite espresso powder that I ordered recently on Amazon.com in the recipe card below.
I used a medium OXO cookie scoop to get perfect mounds of cookie dough. This will give you a perfect domed shape for the cookies.
I linked to all the tools that I use for this recipe in the recipe card below.
If you try this Mocha Coconut Macaroons recipe and like it, please rate the recipe and let us know in the comments below! Thank you!
- 14 ounces sweetened coconut flakes
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup cocoa powder
- 1 teaspoon espresso powder
- 1 teaspoon pure vanilla extract (I prefer organic or homemade)
- 2 large egg whites, should be room temperature (the eggs are easier to crack when cold)
- 1/4 teaspoon Kosher salt
- 10 ounces dark chocolate melting wafers (I prefer Ghirardelli Chocolate)
- sea salt crystals (I prefer Mediterranean Cyprus sea salt)
- Preheat oven to 325 degrees F and gather your ingredients.
- Line a rimmed baking sheet with a silicone baking mat or parchment paper.
- In a large mixing bowl, add coconut flakes, condensed milk, cocoa powder, espresso powder, vanilla extract and stir to combine.
- In a medium mixing bowl, add egg whites and kosher salt. Whip egg whites and the 1/4 tsp Kosher salt on high speed until they are medium to firm.
- Gently fold the egg whites into the coconut flake mixture until combined.
- Using a medium cookie school (1 1/2 teaspoon), scoop the mixture onto a prepared baking sheet.
- Bake for 25-30 minutes or until golden (30 minutes works for us if they are made medium size using a medium size cookie scoop.)
- Allow to cool on a wire cooling rack until completely cool.
- Optional: Melt dark chocolate melting wafers in the microwave at 30 second intervals until fully melted, stirring in between.
- Dip the cookies in the dark chocolate and allow to cool on a baking sheet covered with wax paper. Sprinkle with sea salt crystals. Put in the refrigerator for 20 minutes or until the chocolate has hardened. Enjoy!
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Homestia Gold Measuring Cups and Spoons Set Stainless Steel 8 PIECE for Dry and Liquid Ingredients Engraved Meaurement Heavy Duty Baking & Cooking Utensils
Wilton Easy Flex Silicone Spatula Set, Your Go-To Tools for Mixing, Folding, Scraping, Cooking and Serving., Blue, 3-Piece
Stainless Steel Mixing Bowls by Finedine (Set of 6) Polished Mirror Finish Nesting Bowl, ¾ - 1.5-3 - 4-5 - 8 Quart - Cooking Supplies
Cuisinart HM-90S Power Advantage Plus 9-Speed Handheld Mixer with Storage Case, White
OXO Good Grips Cookie Scoop, Medium, Stainless Steel
Nutrition Information:Yield: 26 Serving Size: 1
Amount Per Serving:Calories: 153 Total Fat: 9g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 9mg Sodium: 102mg Carbohydrates: 18g Fiber: 3g Sugar: 12g Protein: 2g
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