Jocelyn is a fan of La Colombe and she was nice enough to share with us this amazing photo she took of the dark chocolate macaroons she filled with our coffee caramel. We loved it! So we asked her to send us the recipe to share with the rest of you. Here is her response:

Dark Chocolate Macarons with Coffee Caramel FillingHello La Colombe!

My name is Jocelyn, and I have been working for a coffee company for the past 8 years. I love coffee, and I love to cook, so I often combine the two things together. I first learned of La Colombe from the TV show, Dangerous Grounds. From the first episode, I was hooked! I have ordered several coffees from the show, and turned many of my customers and friends on to it as well. One of my customers gifted me a jar of the coffee caramel, and I knew immediately I wanted to make something with it, and here it is!

Dark Chocolate Macaroons with Coffee Caramel Filling


2 cups confectioners sugar
1 cup almond flour
3 Tablespoons of cocoa powder (I use Hershey’s Special Dark Cocoa powder)
The egg whites from 3 large eggs
¼ cup granulated sugar


With your electric mixer, mix the egg whites until foamy. Slowly pour in the granulated sugar. Whip on high until stiff peaks form.

In a large bowl, sift together almond flour, cocoa, and confectioners sugar.

Using a rubber spatula, carefully fold egg whites with your dry ingredients.

Line cookie sheets with parchment paper. Transfer mixture into a large piping bag fitted with a 1M tip or larger. Pipe 1 ½-inch circles onto your cookie sheets, spacing them approximately 2 inches apart. After you have finished piping the cookies out, using a wet finger, carefully smooth any bumps on the top out. Then give the cookie sheets a good whack on the counter. This removes any air bubbles that might have formed.

Allow cookies to sit out on your counter for about an hour, or until the tops have started to dry.

Bake at 325 °F on the center rack of your oven. The cookies are done when they have risen and formed a wider layer around the bottom (also called the feet), and they are dry and hard to the touch. Should take about 15 minutes.

Allow cookies to cool at room temperature, and remove from cookie sheets.

Spoon filling onto one cookie, and top with a second creating a sandwich.



  1. What is the coffee caramel (jar?)? Is there an off-menu menu? Also, wondering if Jocelyn has a summer recipe for the LC coffee rum in a dessert with bananas, thinking of a version of a tiramisu. Thanks.

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