Mocharoons

  • Mocharoons

    “Mocharoons”… get it?

    Coconut macaroon + mocha (which everyone worth their weight in sugar knows is chocolate and coffee joined together in harmonious union)= Mocharoons.

    More, please!

    But really… this cookie is dedicated to the sweets-obsessed me as a kid.  I wish my Mom, who bestowed important but healthy recipes such as banana bread upon me, had dreamt this cookie up and baked it for me on my birthday.  Every birthday.  (This cookie would be served in addition to the Lemon Bundt Cake, which was kind of our birthday cake staple, thanks to my Mom’s penchant for Betty Crocker.  Or was it Duncan Heinz who had the idea to add a packet of lemon pudding to the mix?  Brilliant!  Synthetic, but brilliant!  One day I will replicate the cake from scratch and post it for you all to love.  But I must get back to the Mocharoon, folks.)

    As s a kid I had a thing for coconut.  I also had an unhealthy thing for chocolate, as made evident the time I tried my hand at shoplifting and pocketed at least 8 chocolate bars from Mac’s Milk in one fell swoop (or one fell swipe… get it?!).  I could have stolen anything as a young, brash, naive new criminal- a toy, artwork, jewels- but I chose chocolate.  I spread  the bars out on my bedspread, wondering which one I would eat first.  I don’t remember feeling guilty.  I probably ate them all in one session.  I am also not certain why I didn’t continue with the chocolate thievery, other than to say I guess I was raised with enough morals to value chocolate as something worth purchasing.  The shoplifting foray ended pretty swiftly, I’m proud to report.

    In addition to coconut and chocolate, I had a thing for mocha.  “Swiss Mocha for me” was my answer when asked what kind of ice cream I wanted on a Sunday family drive to the ice cream place in Campbellville.  (Well.  Swiss Mocha was my answer when it wasn’t Mint Chocolate Chip or Butterscotch Ripple.)  So to take the love of coconut, the illicit (and one-time illegal) love of chocolate, and stir it all up with it coffee- this mocha macaroon cookie is a keeper.

    Adapted from my Coconut Macaroon recipe…

    1 can sweetened condensed milk (14 oz)

    3/4 cup semi-sweet chocolate chips

    2 teaspoons vanilla

    1 1/2 tablespoons instant espresso powder (or 3 tablespoons instant coffee granules)

    10 cups Angel Flake coconut (or sweetened shredded) (equal to 2 of the 4 oz. bags)

    GLAZE:

    1/2 cup confectioners’ sugar

    1 – 2 teaspoons strong coffee or Kahlua

    1. Preheat oven to 325° and line two baking sheets with parchment paper.  (If using tin foil, be sure to grease well or use non-stick spray.)
    2. In a large bowl, stir sweetened condensed milk, chocolate chips, vanilla and espresso powder together.  Microwave for 45 seconds, stirring, then microwaving in 20 second increments until chocolate is melted.  Stir until smooth.
    3. Stir coconut unto goopy mixture until combined, and scoop tablespoon size cookies onto prepared cookie sheets.
    4. Bake for 10 – 12 minutes (until golden on tops and bottoms) and cool on racks.
    5. GLAZE: stir sugar and coffee/Kahlua together until smooth (adding more of either ingredient to achieve honey-like viscosity), and drizzle over tops of cooled cookies.  Store and devour at room temperature.

    Tips:

    • Prefer a stronger chocolate taste?  You could always use bittersweet chocolate or dark chocolate, and maybe dip the bottoms of the cooled cookies into a pool of melted chocolate.  Allow to set on a piece of parchment paper.  What a great idea.
    • No instant espresso powder?  Please buy some for next time!  As noted above, instant coffee granules will do, but add more if you really want a nice coffee flavor.  You could use coffee extract, but only a couple of teaspoons (since it’s so concentrated).
    • Want a dairy-free version?  Refer to the original post to find a macaroon made with egg whites and sugar, instead of sweetened condensed milk.  Equally amazing.
    • Be careful not to burn these.  I’m just saying.
    • Short on time?  Skip the glaze.  The Mocharoon is good enough to enjoy on its own, trust me.
    • Freeze these for when you want one to caffeinate your day.  Or night.

     

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    June 23rd, 2013 | More Sweets Please | No Comments | Tags: , , ,

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