Here’s an updated version of the classic macaroon. With chocolate, coffee and cinnamon, it tastes like a specialty from a high-end cafe. Your friends will love it!
—JEANNE HOLT MENDOTA HEIGHTS, MN
PREP: 20 MIN. • BAKE: 10 MIN./BATCH + COOLING • MAKES: 4 DOZEN
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) flaked coconut
2/3 cup white baking chips, melted
Plain or chocolate-covered coffee beans
1. 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 paper-lined baking sheets.
2. Bake 10-12 minutes or until set. Cool on pans 1 minute. Remove from pans to wire racks to cool completely.
3. Drizzle cookies with melted baking chips. Top with coffee beans, attaching with melted chips if necessary.