Espresso Macaroons
Description
These Espresso Macaroons are a decadent treat that perfectly balances the bitterness of dark chocolate and strong espresso with the sweet, chewy texture of toasted coconut. The addition of chopped walnuts adds a delightful crunch, while almond extract provides a subtle aromatic depth. They are incredibly easy to make, requiring just a few ingredients combined in a saucepan before baking. Ideal for coffee lovers or as a sophisticated addition to a dessert board, these cookies hold their shape well and store beautifully for a few days. Enjoy them with a cup of tea or as a rich afternoon snack.Ingredients
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Grease two large cookie sheets with butter or non-stick spray.
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In a heavy 2-quart saucepan over low heat, place the unsweetened chocolate and melt it, stirring frequently until smooth.
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Remove the saucepan from heat.
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Stir in the sweetened condensed milk, flaked coconut, chopped walnuts, instant espresso powder, almond extract, and salt until well mixed.
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Drop the mixture by tablespoonfuls onto the prepared cookie sheets, spacing them about 1 inch apart.
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Bake for 12 minutes, or until the edges are lightly golden.
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Using a pancake turner, carefully remove the cookies from the sheets and transfer them to wire racks to cool completely.
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Store in a tightly covered container for up to 2 days.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 273.0kcal
- % Daily Value *
- Total Fat 15.0g24%
- Saturated Fat 9.0g45%
- Cholesterol 0.0mg0%
- Sodium 12.0mg1%
- Total Carbohydrate 29.5g10%
- Dietary Fiber 5.5g22%
- Sugars 23.0g
- Protein 2.5g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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