Vanilla Latte Macaroons
Oat-milk vanilla latte meets coconut macaroon! The Vanilla Latte Macaroons are a delicious holiday take on a classic cookie!
Are you craving a tasty treat to pair with your morning coffee? Why not combine oats, coconut, condensed milk, and espresso powder to create a beautifully chewy, warm, and crispy indulgence!
Inspired by husband’s love for coffee, these coffee macaroons are easy to make and even easier to eat! It is packed with loads of coffee flavour and serves as a handheld, gluten-free, *tiramisu alternative* dessert.
Though somewhat forgotten since the popularization of French Macaron, macaroons are an indulgent, simple, and beautiful dessert you can easily enjoy while cozy at home. I also love the versatility of macaroons as you can experiment with your favourite flavours and very easily freeze/thaw them without any loss to their consistency. Give them a try!
TO MAKE THIS RECIPE, YOU WILL NEED:
- Sweetened condensed milk
- Shredded coconut
- Rolled Oats
- Eggs –Egg Whites, carefully separated from yolks (no yolk residues in the egg whites please!)
- Vanilla extract
- Espresso Powder – Instant, provides all that great coffee flavour without the liquid!
- Chocolate – White chocolate is my preferred chocolate for these macaroons as it is rich, luscious, and does not over the delicate espresso flavour
Let’s make some Vanilla Latte Macaroons!
Preheat your oven to 350F. Line 2 baking sheets with parchment paper or silicone mats.
In a large bowl, add shredded coconut, 1 1/2 cups of oats, sweetened condensed milk, vanilla, and espresso powder. Mix until well combined.
In another bowl, combine egg whites and salt. Continue whisking until stiff peaks form. Set aside.
Gently fold whipped egg whites into coconut mixture until just combined. Once incorporated, gently fold the reserved oats into the mixture.
Using an ice cream scoop or 2 tablespoons, create 2 inch rounds and place on baking sheet. Cook for 15-20 minutes (~17 minutes for my oven) or until tops are slightly golden.
Allow macaroons to cool for 5-10 minutes on baking sheet and then transfer to wire rack to cool completely.
Dip in chocolate, refrigerate until set and ENJOY!
Similar recipes you may like: Sprinkle Macaroons
Vanilla Latte Clusters
- Electric Mixer (hand held or standing)
- cookie scoop/spoons
- 2 Baking Sheets
- 300 ml Sweetened Condensed Milk approximately 1 standard can
- 2 tsp Vanilla Extract
- 14 bag Sweetened Shredded Coconut
- 2 cups Rolled Oats separated (1 1/2 and 1/2)
- 3 Eggs large
- 1/2 tsp Salt
- 2 tsp Espresso Powder instant
- 4 oz White Chocolate or white molding wafers
- Preheat oven to 350F. Line baking sheets with parchment paper or silicone mats.
- In large bowl, add shredded coconut, 1 1/2 cups of oats, sweetened condensed milk, vanilla, and espresso powder. Mix until thoroughly combined.
- In another bowl, combine egg whites and salt. Whisk until stiff peaks form. Set aside.
- Gently fold whipped egg whites into coconut mixture until just combined.
- Gently fold reserved 1/2 cups of oats into mixture.
- Using an ice cream scoop or 2 tablespoons, create 2 inch rounds and place on baking sheet. Cook for 15-20 minutes (~17 minutes for my oven) or until tops are slightly golden.
- Allow macaroons to cool for 5-10 minutes on baking sheet and then transfer to wire rack to cool completely.
- Melt chocolate in microwave in 15-30s periods. Stir after each microwave period.
- Once chocolate is melted and shiny, dip bottoms of macaroons into chocolate.
- Return macaroons onto parchment, dipped side down. Place dipped macaroons into fridge to set completely (15-30 minutes).
- Gently folding (simply moving the mixture contents from the bottom to the top, one part at a time) is key to have these macaroon mixture not lose their volume.
- Press the macaroons tightly into the cookie scoop or spoons to maintain the macaroons shape during baking and to squeeze out any extra moisture
- This recipe also freezes really well! Simply lay them flat into a freezer bag after the macaroons have cooled. To thaw, transfer them to the fridge or counter for at least 30 minutes.
- ps. this dessert is naturally Gluten-free, no accommodations necessary!