Tuesday, April 10, 2012

Chocolate Espresso Macaroons


Dense, rich, intensely chocolate ... some of my favorite words, especially when describing a cookie. In this case, it’s a Chocolate Espresso Macaroon.


Classic macaroons contain of a short list of simple ingredients: nuts or coconut, sugar and egg whites. After that, there is quite a range of choices to create different types of macaroons. What kind of nut? Dip in chocolate? Add some almond extract? Whip the egg whites? I’ve made (and eaten) a wide variety of macaroons and can tell you my absolute favorite is made with coconut, chocolate and espresso.


A lot of chocolate goes into these Chocolate Espresso Macaroons, and espresso powder elevates them to a whole new level of indulgence. Toasting the coconut adds an extra kick of flavor, too.


I make macaroons on the big side. They are light due to the whipped egg whites and lack of flour, so it’s easy to devour one (or two). Moist, flavorful and deeply satisfying, they are perfect for Passover and all year round.


Chocolate Espresso Macaroons
Makes 21 large cookies

14 ounces (about 3 cups) chocolate, roughly chopped (I recommend 70% cocoa content)
4 egg whites, room temperature
1/2 cup sugar
3 teaspoons instant espresso powder, mix with 2 teaspoons warm water to dissolve
1 1/2 teaspoons vanilla
1 teaspoon kosher salt
3 cups unsweetened shredded coconut, lightly toasted

Preheat the oven to 325 degrees. Line a baking sheet with parchment paper and set aside.

Melt the chocolate pieces in a medium saucepan over very low heat, stirring and keeping a close eye so that it doesn’t burn. When most of the chocolate is melted, remove from the heat and keep stirring until the chocolate is smooth. Set aside to cool a little.

Beat the egg whites in a medium sized bowl until they are white and begin to hold soft peaks. Slowly add the sugar, espresso mix, vanilla and kosher salt and beat until blended. Pour the melted chocolate in and stir to mix. Add the coconut and mix completely.

Scoop the batter (I use a small ice cream scoop) into large mounds on the prepared baking sheet. I fit 12 scoops on the baking sheet for my first batch, and 9 scoops for my second. Bake the macaroons for 18 minutes, until they are shiny and slightly cracked. Allow to cool for a few minutes, then remove to a cooling rack and bake the remaining macaroons. Store in an airtight container.

14 comments:

  1. Mmm, they look so tasty! Great snack before workout!

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  2. mmm, mmm, mmm, mmm, MMM! I've pinned this one for next time I can afford chocolate.

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  3. These look really good - combining chocolate and coffee - 2 of my favorite things!

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    1. Thank you, Lisa - chocolate and coffee are made for each other. Two of my favorites, as well!

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  4. My word of choice for these is "YUMMY!" I love macaroons, but have never made them before. You got me with the chocolate!

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    1. Thank you, Brooke! Let me know if you try them. :)

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  5. I LOVE coconut macaroons (and almond ones, too). I've never tried chocolate before, but I can't imagine that these wouldn't be absolutely fantastic.

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    1. You won't be disappointed if you try the chocolate, Lauren - especially if you're already a macaroon lover.

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  6. Great idea to use coconut, chocolate and espresso! Your macaroons appear to have a perfect blend of textures and flavour...for me! I would love to try these.

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    1. Thank you so much! I hope you try them and enjoy them. :)

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  7. Goodness these sound quite deletable....you had me at dark, rich, intensely chocolate....throw in a little coconut even better. I will definitely be trying these. :)

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    1. Thank you, Mairi! I do hope you enjoy the macaroons.

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