Preheat your oven to 300°F (150°C). Line your baking sheets with parchment paper.

In a bowl, sift together the almond flour and powdered sugar.

In a clean mixing bowl, beat the egg whites until foamy. Gradually add in the granulated sugar and continue whipping until stiff peaks form.

Mix in the instant coffee and cocoa powder into the meringue.

Gently fold the dry mixture into the meringue until well combined.

Transfer the batter into a piping bag and pipe small circles onto the prepared baking sheets.

Allow the piped macarons to rest for 30 to 60 minutes until a skin forms on top.

Bake in the preheated oven for 15 minutes. Let them cool completely on the baking sheets before removing.