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Mole Macarons

You'll be praising these delicious macaroon cookies with a spicy flavor. From holiday gatherings to birthday parties, these bite-sized goodies will be a hit.

1 Hr. 20 Min.
30 Min.
1 Hr. 50 Min.



  • 1 cup semisweet chocolate chips
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 2 tablespoons DOÑA MARÍA® Mole original

Macaron Cookies:

  • 1/2 cup almond flour
  • 1 ¼ cups powdered sugar
  • 6 tablespoons cocoa powder
  • 4 egg whites
  • ⅔ cups granulated sugar
  • 2 tablespoons DOÑA MARÍA® Mole original
  • 3 tablespoons sesame seeds



  1. In double boiler, melt chocolate chips. Whisk in heavy cream, butter and mole 3 minutes or until smooth and shiny.
  2. Refrigerate 1 hour.
  3. Transfer mixture to a piping bag.

Macarons Cookies:

  1. Heat oven to 320°F.
  2. In food processor bowl combine almond flour, powdered sugar and cocoa powder. Process 1 to 2 minutes or until finely ground.
  3. In large bowl, using electric mixer, beat egg whites until frothy. Gradually add sugar, mixing on medium speed 2 to 3 minutes or until soft peaks form. Fold in flour mixture and mole until fully combined.
  4. Transfer mixture to a piping bag.
  5. Line two 12×18-inch baking sheets with parchment paper.
  6. Pipe batter in 24 (1 ½-inch) circles divided between prepared sheets about 1-inch apart.
  7. Sprinkle tops with sesame seeds. Let rest 30 minutes.
  8. Bake 12 to 15 minutes or until tops look set. Allow to cool on pans 10 minutes. Remove cookies.
  9. For each sandwich cookie, pipe filling on bottom of 1 cookie. Top with second cookie. Repeat with remaining ingredients to make 12. Store tightly covered.