Using Cafe’ Delight Cocoa Mix


Serving Size

  • 1 Dozen


  • Egg Whites
  • Cream of Tartar
  • Vanilla
  • Salt
  • Cafe' Delight Cocoa
  • Bittersweet Chocolate Chips
  • Pistachios, finely chopped



  • 2 (about 2.4 oz)
  • 1/4 tsp
  • 1/4 tsp
  • 2 cups
  • 1 oz packet
  • 1/2 cup
  • 1/4 cup


  • 1:
    Preheat oven to 325 degrees
  • 2:
    In medium bowl, mix together coconut, and hot cocoa mix. Set aside.
  • 3:
    Place egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until foamy. Gradually add vanilla and salt, beating at high speed until foamy and opaque like whipped cream.
  • 4:
    Fold coconut mixture into egg whites using a rubber spatula. Spoon macaroon batter by the tablespoon full, 2 inches apart onto a baking sheet pan lined with parchment paper. Bake at 325 degrees until edges are golden brown. Cool completely on wire rack.
  • 5:
    Place chocolate chips in small microwaveable-safe bowl; microwave on high for 45 seconds or until chips melt, stirring until smooth. Dip top of each macaroon into chocolate, and sprinkle with pistachios.
  • 6:
    Allow cookies to set 20 minutes then serve.