Chocolate Drizzled Cappuccino Macaroons

I’m a huge fan of both coffee and coconut, so when I saw these Cappuccino Macaroons in my Fine Cooking Magazine, I knew they’d be on my kitchen counter soon!

Not to be confused with the French Macarons (pronounced mah-kah-ROHNS), the delicate meringue sandwich-like cookies made with egg whites and almond flour, these macaroons (pronounced mah-kah-ROONS) are a southern coconut cookie made with egg whites and shredded coconut (NO flour).  They have a soft pillowy center with a golden crisp outside, and they’re very easy to make in comparison to the French Macaron which takes far more finese on the part of the baker.  I decided to make them a little more decadent and drizzled them with dark chocolate. They were a HIT! 🙂

Chocolate Drizzled Cappuccino Macaroons

Chocolate Drizzled Cappuccino Macaroons

Chocolate Drizzled Cappuccino Macaroons

Chocolate Drizzled Cappuccino Macaroons

Fine Cooking Magazine

makes about 20 cookies


  • 1 cup sweetened condensed milk (a little less than the whole can)
  • 1-½ teaspoons instant espresso powder
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon pure vanilla extract
  • 4-½ cups (14 oz) sweetened shredded coconut
  • 2 large egg whites
  • ¼ teaspoon kosher salt


Place oven racks in the top and bottom thirds of the oven and preheat to 350°.  Line 2 large rimmed baking sheets with Silpat or parchment paper.

Combine the condensed milk, espresso powder, cinnamon, and vanilla in a large bowl. Add the coconut and stir with a large silicone spatula until thoroughly mixed.

Beat egg whites and salt with an electric mixer on medium speed until stiff peaks form, about 4 minutes. Using the spatula, fold the whites into the coconut mixture pushing it together into a mound.

With wet hands or two wet spoons, gently form rounded tablespoonfuls of batter into balls about 1-1/2 inches in diameter. Arrange 2 inches apart on the baking sheets.

Bake, rotating and swapping the positions of the pans halfway through, until the macaroons are golden brown in spots and their undersides are lightly browned, 20-25 minutes. Start checking them at about the 15 minute mark.

Cool briefly on the baking sheets, then transfer the macaroons directly to the racks to cool completely.

Liz’s Tidbits:

Mine were done and sufficiently browned at about 17 minutes.  Keep a close eye on them or they will get too brown.

The macaroons will keep, uncovered at room temperature, for up to 3 days, or refrigerated in an airtight container for up to 3 weeks. They can also be frozen for up to 6 months.

If you like this recipe, feel free to Tweet it, Facebook it, or just email it by clicking the “share” button below. 🙂


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