Makes about 24
1/2 cup honey
4 Tablespoons unsweetened cocoa
2 teaspoons instant coffee or instant espresso
2 egg whites
3 1/2 cups shredded, sweetened coconut
1/2 cup matzah cake meal
24 chocolate coffee beans
1. Preheat oven to 325 degrees. Line a cookie sheet with parchment paper. Heat honey with cocoa and coffee until mixture is smooth. Let cool about 10 minutes.
2. Stir in egg whites.
3. In large bowl, combine the mixture with coconut and matzah cake meal until well blended. With slightly wet hands, roll mixture into walnut -sized balls.
4. Place about 1 inch apart on a cookie sheet. Press chocolate coffee bean in the center of each. Bake 18 minutes or until slightly firm.
5. Cool on rack about 20 minutes and remove macaroons from parchment.
Source: "Easy and creative desserts free up cook during Pesach"
Jewish Bulletin of Northern California, April 14, 2000