Macaroons are a somewhat regular thing in my house. They are easy (read: dump everything in a bowl) to prep, don’t take long to bake and can be endlessly flavored and customized. My son, who just turned four, loves to mix the ingredients in and can usually be counted on to help me get them on the baking sheet.
Lately, my husband has been asking me to make chocolate macaroons. He is a huge coffee lover so I got the idea to try making Mocha Macaroons. Initially, I tried melting dark chocolate into the batter but after a few trials, we all really prefer this (more simple!) version which just uses unsweetened cocoa powder.
Sweetened only with pure Maple Syrup, these Mini Mocha Macaroons are a treat you can feel good about eating and are naturally Gluten Free, Grain Free, Dairy Free and Nut Free!
- I used a 1 Tablespoon cookie scoop to get that nice rounded shape. A 1 Tablespoon coffee scoop or even a plain old rounded 1-Tablespoon measuring spoon would be even better because it doesn’t have that spring to break the tops as you pop them out. Really anything that is 1 Tablespoon with a bit of depth will work and help you get nice even-looking mini macaroons. If you don’t have either of these, use a kitchen tablespoon and form them with your hands. No big deal!
- You may get a few less per batch depending on what type of scoop or Tablespoon you use to shape them and how much you pack them. I average 25 to 30 per batch.
- You have to let these cool for a while before you put them away. I like to use a tin of some sort or a flat dish covered with tin foil. If you use plastic or even glass, they may get soft and fall apart a bit.
- 2 large egg whites
- ½ teaspoon vanilla extract
- ¼ cup plus 1 Tablespoon pure maple syrup
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon instant coffee or espresso powder
- ¼ teaspoon sea salt
- 2 cups unsweetened, shredded coconut
- Preheat oven to 350F. Line a baking sheet with parchment paper or use a Silpat. Whisk egg whites, vanilla, maple syrup, cocoa powder, espresso powder and salt together until foamy. (Note: The reserved egg yolks are perfect for this Pudding!)
- Pour in coconut and stir until well combined.
- Use a spatula to pack coconut mixture into a 1 tablespoon cookie scoop or rounded measuring spoon. Scrap the spatula across the bottom to ensure that the bottom is flat and release balls onto baking sheet. You should have 25 to 30 macaroons. These can fall apart a bit as you are scooping. Use your fingers to push them back together as tight as possible.
- Bake for 12 to 15 minutes or until you have crispy, golden brown edges. I cooked mine for 15 minutes. Don’t pull them out too soon or they will fall apart.
- Remove from oven and allow to cool for 15 to 30 minutes before removing carefully with a thin spatula. Enjoy!