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Espresso Macaroons

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YIELD

3 dozen

PREP

20 min

COOK

12 min

READY

60 min

Ingredients

2 57.8
OUNCES ML/G UNSWEETENED CHOCOLATE
unsweetened squares
14 404.6
3 ½ 101.2
OUNCES ML/G COCONUT
flaked
¾ 177
CUP ML WALNUTS
coarsely chopped
2 ts Instant espress
COFFEE
powder *
¾ 3.8
TEASPOON ML ALMOND EXTRACT *
¼ 1.3
TEASPOON ML SALT

Directions

In heavy 2-quart saucepan over low heat, heat chocolate until melted, stirring frequently.

Remove saucepan from heat; stir in sweetened condensed milk and the remaining ingredients until well mixed.

Preheat oven to 350℉ (180℃).

Grease 2 large cookie sheets.

Drop mixture by tablespoonfuls, about 1 inch apart, on cookie sheets.

Bake 12 minutes.

With pancake turner, remove cookies to wire racks to cool.

Store cookies in tightly covered container to use up within 2 days.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 189g (6.7 oz)
Amount per Serving
Calories 773 53% from fat
 % Daily Value *
Total Fat 45g 70%
Saturated Fat 25g 123%
Trans Fat 0g
Cholesterol 45mg 15%
Sodium 328mg 14%
Total Carbohydrate 28g 28%
Dietary Fiber 7g 28%
Sugars g
Protein 38g
Vitamin A 7% Vitamin C 7%
Calcium 41% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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