COCONUT ALMOND MOCHA MACAROONS

Coconut Almond Mocha Macaroons image

Macaroons are a Passover favorite for many who have a sweet tooth. For this new harvest season celebration, I have come up with a new recipe. If you love espresso and also love coconuts and almonds, then you should try this recipe. This is a delicious treat for any and all who love coconut, but we are going to spice them up just a little bit by adding espresso coffee flavor to these little coconut desserts. These mini espresso, coconut, and almond macaroons will melt in your mouth, and are made with just a few ingredients. These will take some time so you may want to make these in advance.

Provided by Chef Shelley Pogue

Categories Desserts Nut Dessert Recipes Almond Dessert Recipes

Time 5h8m

Yield 16

Number Of Ingredients 10

Ingredients

½ cup honey
¼ cup unsweetened cocoa powder
1 tablespoon instant espresso powder
2 egg whites
2 tablespoons white sugar, or to taste
1 cup almonds
2 ½ cups sweetened flaked coconut
¾ cup matzo cake meal
¼ teaspoon vanilla bean paste
1 (3.5 ounce) bag chocolate-covered espresso beans

Steps:

Combine honey, cocoa powder, and espresso powder in a small saucepan over medium-low heat. Cook and stir until cocoa and espresso are dissolved and mixture is smooth, 3 to 5 minutes. Remove from heat. Let cool, 10 to 15 minutes.
Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
Beat egg whites in a glass, metal, or ceramic bowl until peaks start to form. Add sugar gradually, continuing to beat until a thick and glossy meringue is formed.
Place almonds in a food processor; grind in short bursts until a fine meal forms.
Stir almond meal, coconut, matzo cake meal, and vanilla bean paste into the cooled espresso mixture. Fold in 1/3 of the egg whites at a time until well mixed.
Spoon out about 1 tablespoon of the dough and roll into a ball. Place on the prepared baking sheet. Repeat with the remaining dough, placing macaroon balls about 1 inch apart. Press an espresso bean onto each macaroon.
Bake in the preheated oven until firm, 15 to 20 minutes. Remove macaroons using a spatula; transfer to a rack to cool for 20 to 30 minutes. Place macaroons in an airtight container; let rest until set, 4 to 6 hours.

Nutrition Facts : Calories 186.9 calories, Carbohydrate 25.1 g, Cholesterol 0.2 mg, Fat 9.6 g, Fiber 3.1 g, Protein 3.7 g, SaturatedFat 4.4 g, Sodium 41.1 mg, Sugar 17.6 g