Ingredients:
- 8 ounces of nuts (preferably hazelnuts or pecans)
- 3 oz of chocolate
- 2 egg whites
- 2/3 cup of coconut sugar
- 1 tsp of instant coffee powder
- 1 tsp of lemon juice
- 1 tsp of cinnamon
Directions:
- Grind the hazelnuts and chocolate in a blender.
- Beat the egg white, add the sugar and lemon juice until it’s a “solid mass”.
- Add the ground nuts, chocolate chips and instant coffee powder.
- Preheat the oven to 340 degrees.
- Shape little “mountains” of dough on a teaspoon and place on a cookie sheet with wax paper.
- Bake for 18 – 20 minutes, remove from oven and cookie sheet to cool off
- Once cooled off, dip the top in melted chocolate and let the macaroons cool until the chocolate hardens.