Coconut Macaroons are one of those cookies that are really simply to make but look complicated and difficult. Our recipe is a twist on the original with chocolate chips mixed into the cookies and a hint of coffee flavor. The cream of coconut gives the cookie a strong coconut flavor without being overly sweet. Toasty coconut, chocolate, and coffee combined into a fantastic chewy cookie. Perfect for an afternoon visit for coffee and dessert.
Mocha Latte Coconut Macaroons
4 cups (about 28 ounces) coconut flakes
14 ounces cream of coconut
2 egg whites
¼ cup flour
1 tablespoon vanilla
1 tablespoon espresso powder
½ cup mini semi-sweet chocolate chips
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and grease.
In bowl mix cream of coconut, vanilla and espresso powder. Stir in flour. Next mix in coconut flakes and chocolate chips.
In separate bowl, beat egg whites until they form stiff peaks. Fold whipped egg whites into coconut mixture.
Using a cookie scoop or 2 spoons, spoon out mixture onto parchment lined cookie sheet. Bake for 20 minutes or until the cookies toasted on top and dry. Makes approximately 24.
Tips- When spooning out mixture press into scoop a bit to make a firm mound. This will help make a firmer cookie. We used fresh coconut (1 coconut yields about 4 cups of coconut flakes) However you can use packaged sweetened or unsweetened coconut flakes. Unsweetened coconut flakes are found in most grocery freezer sections. To pick a good coconut at the store simply shake it, you should hear a lot of liquid sloshing around. The older the coconut, the less liquid there will be.