With the rich flavor of espresso and a hint of dark chocolate, give classic macaroons a delightful twist. Coffee lovers will enjoy these caffeinated espresso macaroons.
Ingredients: 2 cups shredded coconut. 1 cup almond flour. 3/4 cup sweetened condensed milk. 2 tablespoons instant espresso powder. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1/2 cup dark chocolate chips.
Instructions: Preheat your oven to 325F 165C and line a baking sheet with parchment paper. In a large bowl, combine the shredded coconut, almond flour, instant espresso powder, and salt. Add the sweetened condensed milk and vanilla extract to the dry ingredients. Mix until well combined. Using a cookie scoop or spoon, portion the mixture onto the prepared baking sheet, forming small mounds. Bake in the preheated oven for about 15-18 minutes, or until the macaroons are golden brown around the edges. Remove the macaroons from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. In a microwave-safe bowl, melt the dark chocolate chips in 20-second intervals, stirring between each interval, until smooth and melted. Dip the bottoms of the cooled macaroons into the melted chocolate or drizzle the chocolate over the tops. Place the chocolate-dipped macaroons on parchment paper and allow the chocolate to set. Once the chocolate is set, your caffeinated espresso macaroons are ready to enjoy!
Prep Time: 15 minutes
Cook Time: 18 minutes
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