Coconut Almond Mocha Macaroons Recipe

Ingredients

• 1/2 cup honey
• 1/4 teaspoon vanilla bean paste
• 1/4 cup unsweetened cocoa powder
• 1 tablespoon instant powdered coffee or espresso
• 2 1/2 cups shredded, sweetened coconut
• 1 cup ground almonds
• 3/4 cup matzo cake meal
• 2 egg whites
• 1 bag of chocolate-covered espresso beans

Instructions

Preparation

1. Preheat and Line: Preheat your oven to 300°F (150°C). Line a baking tray with non-stick parchment paper.
2. Grind Almonds: Finely grind 1 cup of almonds in a food processor until they form a fine meal. Set aside.

Making the Cocoa Mixture

1. Combine Ingredients: In a small saucepan, combine honey, cocoa powder, and instant coffee. Cook over low to medium heat, stirring until the powders dissolve and the mixture is smooth.
2. Cool: Remove from heat and let the mixture cool for about 10-15 minutes.

Preparing the Meringue

1. Whisk Egg Whites: In a bowl, whisk the egg whites until they form stiff peaks. Gradually add sugar while whisking until the mixture becomes thick and glossy.

Combining Ingredients

1. Mix Dry Ingredients: Stir the coconut, matzo cake meal, vanilla bean paste, and ground almonds into the cooled espresso mixture.
2. Fold in Meringue: Gently fold the meringue into the mixture in thirds until well combined.

Forming and Baking Macaroons

1. Shape Macaroons: Spoon out about one tablespoon of the mixture and roll it into a ball. Place the balls on the parchment-lined baking sheet, spacing them about one inch apart.
2. Add Espresso Beans: Press a chocolate-covered espresso bean into the center of each macaroon ball.
3. Bake: Bake at 300°F (150°C) for 15-20 minutes, or until firm.
4. Cool: Remove from the oven and transfer the macaroons to a wire cooling rack. Let them cool for about 20-30 minutes.

Storing

1. Store: Once cooled, store the macaroons in an airtight container for 4-6 hours to ensure they are set.

Interesting Facts

• Coconut Production: The Philippines is the largest producer of coconuts, contributing to 25% of the world's supply. Source
• Almond Consumption: The United States is the largest consumer of almonds, with an average American consuming about 2 pounds of almonds per year. Source
• Coffee Popularity: Coffee is the second most traded commodity in the world, only behind crude oil. Source

About the Chef

Chef Shelley Pogue, a Cum Laude graduate from Le Cordon Bleu, is an Executive Research and Development Chef at Vertical Sales and Marketing in San Ramon, CA. She also serves as the desserts editor for BellaOnline.

This recipe is a delightful way to enjoy the rich flavors of coconut, almond, and espresso. Whether for Passover or any special occasion, these macaroons are sure to impress. Enjoy!