Beat the egg whites very stiffly, drizzling in the sugar. Add the chopped almonds and flour, then the coffee. Grate the dark chocolate and fold it into the mass.
Line baking sheets with parchment paper and put piles of the mixture on them, I use a macaroon shaper, that makes 28 pieces. Bake the cookies for about 20 minutes at 175 ° C (O / U heat).
Let cool down on a wire rack. In the meantime, let the white chocolate melt in a double boiler. Use a teaspoon to put a dollop on each cookie, then place the third chocolate on top - the mocha bean.
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