Vanilla Latte Clusters

Craving a tasty treat to pair with your morning coffee? Why not combine oats, coconut, condensed milk, and espresso powder to create the most magical, chewy, and crispy fall indulgence – A must try recipe!

5 from 2 votes

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Prep Time 15

Cook Time 15

Refrigeration Time 30

Total Time 1

Course Breakfast, Dessert, Snack

Cuisine American

Servings Macaroons

Equipment

Electric Mixer (hand held or standing)
spatula
cookie scoop/spoons
2 Baking Sheets

Ingredients

Macaroons

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

Chocolate Coating

4 oz White Chocolate or white molding wafers

Instructions

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.

Chocolate Coating

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).

Notes

Sofia’s Tips:

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!

Have you tried this recipe!? I would love to know what you think! Leave a comment below! :)

Keyword coffee, coffee macaroons, easy, fall, latte, macaroon, simple, white chocolate

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