Mocha Macaroons
Mocha Macaroons recipe
Yield
8 servingsPrep
15 minCook
25 minReady
50 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
egg whites
|
*
|
| 1 | teaspoon |
instant coffee
granules, crushed |
|
| ¼ | teaspoon |
cream of tartar
|
|
| ⅛ | teaspoon |
salt
|
|
| ½ | cup |
sugar
granulated |
|
| 2 | tablespoons |
cocoa powder
unsweetened |
|
| 2 | cups |
coconut, shredded (desiccated)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
egg whites
|
*
|
| 5 | ml |
instant coffee
granules, crushed |
|
| 1.3 | ml |
cream of tartar
|
|
| 0.6 | ml |
salt
|
|
| 118 | ml |
sugar
granulated |
|
| 3E+1 | ml |
cocoa powder
unsweetened |
|
| 473 | ml |
coconut, shredded (desiccated)
|
*
|
Directions
Preheat oven to 300 degrees; lightly grease cookie sheets.
Beat the egg whites, coffee, cream of tartar and salt in a medium bowl on high speed until foamy.
Beat in the sugar, one tablespoon at a time, on high speed; continue beating until stiff.
Do not underbeat.
Stir the cocoa until smooth and powdery.
Fold in the cocoa and coconut.
Drop the mixture by rounded teaspoonfuls 1 inch apart on the cookie sheets.
Bake for 20 to 25 minutes, or until set.
Cool for 10 minutes; remove from the cookie sheets.
Cool on wire racks.
Sprinkle with additional cocoa or drizzle with melted chocolate, if desired.
