Best 8 Mocha Macaroon Cookies Recipes

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**Unveiling the Delectable World of Mocha Macaroon Cookies: A Culinary Symphony of Coffee and Coconut**

Indulge your senses in the enchanting realm of mocha macaroon cookies, where the rich, robust flavors of coffee and the delicate sweetness of coconut harmoniously blend to create a truly captivating treat. These exquisite cookies, also known as chocolate macaroons or coconut macaroons, are a delightful symphony of textures, with a crisp exterior yielding to a soft and chewy interior. Embark on a culinary journey as we explore the diverse recipes featured in this article, each offering a unique interpretation of this classic dessert. From the traditional French macaron to the American-style macaroon, these recipes cater to a range of tastes and preferences. Prepare to tantalize your taste buds with these delectable morsels, perfect for any occasion.

Let's cook with our recipes!

MOCHA MACARONS



Mocha Macarons image

We've taken the guesswork out of making this classic French cookie, so you can prepare the dessert at home (for less than 25 cents a pop!). Be sure to weigh the ingredients precisely, and follow the step-by-step directions to make meringue, fold in the almond mixture, and pipe the batter into rounds. Delight one and all with the gorgeous, delicious, professional-looking results.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 2h

Yield Makes 20 to 25 sandwich cookies

Number Of Ingredients 8

2/3 cup sliced blanched almonds (71 grams)
2/3 cup confectioners' sugar
2 large egg whites, room temperature
1/4 cup granulated sugar (53 grams)
1/2 teaspoon instant-espresso powder, plus more for sifting
1/4 cup unsweetened cocoa powder
1/4 teaspoon instant-espresso powder
2/3 cup Swiss meringue buttercream

Steps:

  • Preheat oven to 350 degrees with rack in lower third. Place almonds in a food processor; process until as fine as possible, about 1 minute. Add confectioners' sugar; process until combined, about 1 minute.
  • Pass almond mixture through a fine-mesh sieve. Transfer solids in sieve to food processor; grind and sift again, pressing down on clumps. Repeat until less than 2 tablespoons of solids remains in sieve.
  • Whisk egg whites and granulated sugar by hand to combine. Beat on medium speed (4 on a KitchenAid) 2 minutes. Increase speed to medium-high (6) and beat 2 minutes. Then beat on high (8) 2 minutes more.
  • The beaten egg whites will hold stiff, glossy peaks when you lift the whisk out of the bowl. Add instant-espresso powder, and beat on highest speed 30 seconds.
  • Add dry ingredients all at once. Fold with a spatula from bottom of bowl upward, then press flat side of spatula firmly through middle of mixture. Repeat just until batter flows like lava, 35 to 40 complete strokes.
  • Rest a pastry bag fitted with a 3/8-inch round tip (Ateco #804) inside a glass. Transfer batter to bag; secure top. Dab some batter remaining in bowl onto corners of 2 heavy baking sheets; line with parchment.
  • With piping tip 1/2 inch above sheet, pipe batter into a 3/4-inch round, then swirl tip off to one side. Repeat, spacing rounds 1 inch apart. Tap sheets firmly against counter 2 or 3 times to release air bubbles.
  • Sift espresso powder over half of unbaked rounds.
  • Filling: Dissolve instant-espresso powder in 1/4 teaspoon hot water; mix into Swiss meringue buttercream.
  • Bake 1 sheet at a time, rotating halfway through, until risen and just set, 13 minutes. Let cool. Pipe or spread filling on flat sides of half of cookies; top with remaining half. Wrap in plastic and refrigerate.

MOCHA-WALNUT MACARONS



Mocha-Walnut Macarons image

These mocha macarons perfectly capture the chocolate, nutty flavor of my favorite gourmet coffee. Store in an airtight container. -Christine Venzon, Peoria, Illinois

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 3-1/2 dozen.

Number Of Ingredients 7

2 large egg whites
1 cup confectioners' sugar
1/2 cup chopped walnuts, toasted
2 tablespoons baking cocoa
1 tablespoon instant coffee granules
Dash salt
1/3 cup superfine sugar

Steps:

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 275°. Place confectioners' sugar, walnuts, cocoa and coffee in a food processor; process until finely ground and set aside., Add salt to egg whites; beat on medium speed until soft peaks. Gradually add superfine sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Carefully fold in walnut mixture until blended., Pipe or drop by rounded teaspoonfuls 1 in. apart onto parchment-lined baking sheets. Air dry for 30 minutes before baking. Bake 18-20 minutes. Remove macaroons from baking sheet to a wire rack; cool completely. Remove from parchment; store in an airtight container.

Nutrition Facts : Calories 22 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.

MOCHA MACAROON COOKIES



MOCHA MACAROON COOKIES image

So easy and delicious, these cookies are a combination of chocolate, coffee, and cinnamon. You can top them with a chocolate-covered coffee bean, or maybe a Hershey's kiss. Recipe & photo: tasteofhome.com

Provided by Ellen Bales

Categories     Cookies

Time 25m

Number Of Ingredients 10

2 tsp instant coffee granules
2 tsp hot water
1 can(s) (14 oz.) sweetened condensed milk
2 oz unsweetened chocolate, melted
1 tsp vanilla extract
1/4 tsp ground cinnamon
1/8 tsp salt
1 pkg (14 oz.) flaked coconut
2/3 c white baking chips, melted
plain or chocolate-covered coffee beans - or - hershey's kisses

Steps:

  • 1. 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.
  • 2. Drop by rounded teaspoonfuls 2 inches apart onto parchment paper-lined baking sheets.
  • 3. Bake in a preheated 350-degree oven for 10-12 minutes or until set. Cool on pans for 1 minute. Remove to wire racks to cool completely.
  • 4. Drizzle tops with melted baking chips; top with coffee beans or kisses.

HAZELNUT-MOCHA MACARONS



Hazelnut-Mocha Macarons image

Provided by Food Network Kitchen

Categories     dessert

Time 1h25m

Yield 16 sandwiched cookies

Number Of Ingredients 8

2 cups confectioners' sugar
4 ounces peeled and toasted hazelnuts (about 3/4 cup)
3 tablespoons Dutch-processed cocoa powder
3 large egg whites, at room temperature
1/8 teaspoon fine salt
4 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
1 tablespoon instant espresso powder

Steps:

  • Line 2 baking sheets with parchment paper.
  • Grind 1 cup of the confectioners' sugar, the hazelnuts, and cocoa in a food processor until powdery, about 3 minutes. Sift mixture through a medium mesh strainer onto a piece of parchment paper, then discard any large pieces of nuts that didn't come through the strainer.
  • With an electric mixer, beat the egg whites and salt until they hold firm but not dry peaks, about 2 minutes. Gradually add the remaining 1 cup confectioners' sugar, a tablespoon at a time, scraping down the sides of the bowl as needed; this can take up to 3 minutes. Beat for an extra 30 seconds until the peaks are firm and shiny but still not dry. Fold the nut mixture gently into the egg whites with a large rubber spatula. Transfer mixture into a large piping bag fitted with a 1/2-inch plain piping tip. Pipe 32 2-inch by about 1/3-inch thick rounds, evenly spaced, on each of the prepared pans. Set aside to air dry for 30 minutes before baking.
  • Meanwhile make the filling: Put chocolate in a medium heatproof bowl. In a small saucepan, bring cream, with espresso powder mixed in, to a boil. Pour cream over chocolate and shake bowl gently so cream settles around the chocolate. Set mixture aside until the chocolate is soft, about 5 minutes. Whisk gently until smooth, taking care not to incorporate too many air bubbles. Cool at room temperature until set up.
  • Preheat oven to 325 degrees F.
  • Bake macaroons until set and puffed, about 18 to 20 minutes. Take care not to overcook the macaroons or they'll crack. Cool cookies for 5 minutes then gently peel from paper. Let cool completely.
  • Spread 1 teaspoon of mocha filling on a cookie and sandwich 2 cookies together.

MOCHA MACAROON TORTE



Mocha Macaroon Torte image

Provided by Food Network

Time 1h23m

Yield 12 servings

Number Of Ingredients 11

1 (18-oz.) pkg. Pillsbury ® Refrigerated Chocolate Chunk Cookies
1 (8-oz.) pkg. cream cheese, softened
1 egg
1/2 cup coconut
1/4 cup sugar
2 tablespoons brewed coffee
1 teaspoon vanilla
1/3 cup semisweet chocolate chips
1/4 cup sugar
1/4 cup chopped pecans
1 (6-oz.) pkg. (1 cup) semisweet chocolate chips

Steps:

  • Heat oven to 350 degrees F. Cut cookie dough in half crosswise. Cut each section in half lengthwise. Press dough in bottom of ungreased 10 or 9-inch springform pan. Bake at 350 for 12 to 18 minutes or until light golden brown. Remove partially baked crust from oven. Cool 10 minutes.
  • While crust is cooling, beat cream cheese in medium bowl until light and fluffy. Add egg; beat until smooth. Add coconut, 1/4 cup sugar, coffee and vanilla; blend well. Stir in 1/3 cup chocolate chips. Spoon and carefully spread mixture over crust. Sprinkle with all topping ingredients.
  • Return to oven; bake an additional 30 to 45 minutes or until filling is set and edges are golden brown. Cool 10 minutes. Run knife around sides of pan to loosen; carefully remove sides of pan. Cool 1 hour. Refrigerate 1 to 2 hours or until chilled. If desired, serve with French vanilla ice cream, or frozen yogurt and chocolate-covered coffee beans. Store in refrigerator.

MOCHA COOKIES



Mocha Cookies image

Crisp on the outside, gooey on the inside, these mocha-flavored cookies from Pamela Jessen in Calgary, Alberta are the perfect treat for chasing away winter doldrums. Why not invite a friend over some snowy afternoon to share a plateful and a cup of coffee?

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 15 cookies.

Number Of Ingredients 13

1/4 cup butter, cubed
1/4 cup semisweet chocolate chips
1-1/2 teaspoons instant coffee granules
1/3 cup sugar
1/3 cup packed brown sugar
1 large egg, room temperature, lightly beaten
1 teaspoon vanilla extract
1 cup all-purpose flour
2 tablespoons plus 2 teaspoons baking cocoa
1/4 teaspoon baking powder
1/8 teaspoon salt
1/3 cup English toffee bits or almond brickle chips
1 ounce milk chocolate, melted

Steps:

  • In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in coffee granules until dissolved; cool for 5 minutes. Transfer to a small bowl. Add the sugars, egg and vanilla., Combine the flour, cocoa, baking powder and salt; add to chocolate mixture and mix well. Stir in toffee bits. Drop by rounded tablespoonfuls 2 in. apart onto a baking sheet lightly coated with cooking spray. , Bake at 350° for 8-10 minutes or until set. Cool for 1 minute before removing to a wire rack to cool completely. Drizzle with melted milk chocolate.

Nutrition Facts :

MOCHA-HAZELNUT MACAROON DOMES



Mocha-Hazelnut Macaroon Domes image

Categories     Cookies     Coffee     Food Processor     Chocolate     Dessert     Bake     Christmas     Raspberry     Winter     Hazelnut     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 30

Number Of Ingredients 17

Macaroons
1/2 cup hazelnuts, lightly toasted (about 2 1/2 ounces)
1/2 cup sugar
1 tablespoon all purpose flour
1 large egg white
1 teaspoon vanilla extract
Mocha Ganache
1/4 cup plus 2 tablespoons whipping cream
3 tablespoons unsalted butter
1 teaspoon instant coffee granules
9 ounces imported milk chocolate (such as Lindt), chopped
1 teaspoon vanilla extract
Coating
9 ounces bittersweet (not unsweetened) or semisweet chocolate,chopped
1 tablespoon solid vegetable shortening
30 (about) small raspberries or hazelnuts
3 ounces imported white chocolate (such as Lindt), chopped

Steps:

  • For macaroons:
  • Preheat oven to 350°F. Line 1 large cookie sheet with parchment. Brush lightly with vegetable oil. Finely grind hazelnuts in processor. Add sugar and flour; blend to powder. With machine running, add egg white and vanilla; blend to paste.
  • Spoon mixture into pastry bag fitted with no. 4 (3/8-inch-diameter) round tip. Pipe 3/4- to 1-inch-diameter mound onto parchment about 1/2 inch high and spacing 1 inch apart. Dip finger into water and gently press top of cookie to flatten center slightly. Bake until golden brown, about 12 minutes (cookies will spread to about 1 1/2 inches.) Turn parchment (cookies will adhere) over onto work surface. Brush parchment with just enough water to moisten. Let stand until parchment can easily be pulled off cookies, about 2 minutes. Peel off parchment.
  • For ganache:
  • Bring cream and butter to simmer in heavy medium saucepan over medium heat. Add instant coffee granules; stir to dissolve. Reduce heat to low. Add chocolate; stir until melted. Mix in vanilla. Pour into bowl. Chill until firm enough to spread, stirring occasionally, about 45 minutes.
  • Line cookie sheet with foil. Using icing spatula, spread 1 heaping teaspoon ganache onto flat side of each cookie, mounding to dome in center. Place ganache side up on prepared cookie sheet. Repeat with remaining cookies. Chill until ganache sets, 20 minutes.
  • For coating:
  • Line cookie sheet with aluminum foil. Melt bittersweet chocolate with vegetable shortening in top of double boiler over simmering water, stirring until smooth. Remove from over water. Grasp 1 cookie between thumb and index finger. Dip ganache portion into melted chocolate. Shake of excess. Turn chocolate side up and place on foil-lined cookie sheet. Top with raspberry or hazelnut. Repeat with remaining cookies. Refrigerate until chocolate sets, about 30 minutes.
  • Melt white chocolate in top of double boiler over simmering water, stirring until smooth. Dip spoon into chocolate. Wave from side to side over cookies, forming decorative pattern. Refrigerate until white chocolate sets, about 15 minutes. Place cookies in single layer in airtight containers; chill overnight. (Can be prepared 3 days ahead.) let stand 10 minutes at room temperature before serving.

FRENCH MOCHA MACAROON TART



French Mocha Macaroon Tart image

Categories     Milk/Cream     Food Processor     Chocolate     Nut     Dessert     Bake     Freeze/Chill     Almond     Winter     Bon Appétit

Yield Serves 16

Number Of Ingredients 21

Crust
1 cup toasted whole almonds
1 cup sugar
1 tablespoon all purpose flour
1 teaspoon instant coffee powder
1 large egg white plus 1 tablespoon egg white
2 teaspoons vanilla extract
Dark Chocolate Filling
5 tablespoons whipping cream
2 tablespoons (1/4 stick) unsalted butter
1 tablespoon light corn syrup
1 tablespoon instant coffee powder
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
White Chocolate Filling
4 1/2 tablespoons whipping cream
1 1/2 tablespoons light corn syrup
1 tablespoon instant coffee powder
12 ounces imported white chocolate (such as Lindt), chopped
1 1/2 tablespoons sour cream
1 tablespoon unsalted butter, room temperature
Whole toasted almonds

Steps:

  • For Crust:
  • Preheat oven to 350°F. Line 9-inch-diameter tart pan with removable bottom with foil, carefully pressing up sides and into grooves. Brush foil with vegetable oil. Finely grind first 4 ingredients in processor. Add egg white and vanilla and blend until mixture almost forms balls. Press onto bottom (not up sides) of prepared pan, using wet finger-tips as aid. Bake until crust looks dry and feels firm, about 14 minutes. Cool.
  • For Dark Chocolate Filling:
  • Bring first 4 ingredients to simmer in heavy medium saucepan, stirring ocassionally. Add chocolate and whisk until smooth. Set aside.
  • For White Chocolate Filling:
  • Bring first 3 ingredients to simmer in heavy large saucepan. Reduce heat to low. Add white chocolate and whisk until smooth. Remove from heat and whisk in sour cream. Pour 1/2 cup of mixture into small bowl; add butter to mixture in small bowl and whisk until smooth. Set aside for garnish.
  • Drop dark chocolate filling and remaining white chocolate filling alternately by 1/4 cupfuls onto crust. Swirl fillings together using tip of knife. Freeze until firm, about 1 hour.
  • Freeze reserved 1/2 cup white chocolate filling until firm enough to pipe, stirring occasionally, about 5 minutes. Lift tart from pan using foil sides as aid. Peel down foil sides. Turn tart on side and carefully peel foil off bottom of tart. Place tart on platter. Spoon reserved white chocolate filling into pastry bag fitted with medium star tip. Pipe white chocolate mixture around edge of tart. Garnish with almonds. (Can be prepared 1 week ahead; refrigerate. Cover when firm and keep refrigerated.) Let stand at room temperature 30 minutes before serving.

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the cookies will be. Use high-quality cocoa powder, espresso powder, and almond flour.
  • Make sure the egg whites are at room temperature: This will help them whip up more easily and give the cookies a lighter texture.
  • Don't overmix the batter: Overmixing will make the cookies tough. Mix just until the ingredients are combined.
  • Bake the cookies at a high temperature: This will help them rise and set quickly, resulting in a chewy cookie.
  • Let the cookies cool completely before serving: This will help them set and firm up.

Conclusion:

Mocha macaroon cookies are a delicious and elegant treat that are perfect for any occasion. They are easy to make and can be customized to your liking. With their rich chocolate flavor and chewy texture, these cookies are sure to be a hit with everyone who tries them.

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