Mocha Macaroons

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"
                                                            Louise Fiszer
                                                            Jewish Bulletin of Northern California, April 14, 2000