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Prep Time: 0 Minutes Cook Time: 18 Minutes |
Ready In: 18 Minutes Servings: 24 |
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We like macaroons at any time of year. Some people call macaroons cookies and some say they are cakes. Ingredients:
1/2 cup pure buckwheat honey |
1/4 cup cocoa powder, unsweetened |
1 tbsp. instant powdered coffee or espresso |
3-1/2 cups coconut, sweetened and shredded |
3/4 cup matzo cake meal (kosher for passover) |
2 egg whites |
24 chocolate coffee beans |
Directions:
1. In a small saucepan, combine honey, cocoa powder and coffee powder. Cook and stir over medium heat until powders are dissolved and mixture is smooth.
2. Remove from heat, and cooled for about 10 minutes.
3. Stir in coconut, matzo cake meal and egg whites until well-blended.
4. Spoon out about one tablespoon mixture and roll into a ball.
5. Place on parchment-lined baking sheet.
6. Repeat with remaining dough, placing balls about one inch apart.
7. Press one coffee bean into center of each ball.
8. Bake at 325 degrees for 15 - 18 minutes, or until firm.
9. Remove pan from oven and cool on rack for 20 minutes.
10. Remove macaroons from parchment.
11. Store in airtight container.
12. Makes about 24 macaroons.
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