Coconut Almond Mocha Macaroons recipe
All Recipes Dessert Recipes Nut Dessert Recipes Almond Dessert Recipes
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
Nutrition Info
- 186.9 caloriescarbohydrate: 25.1 gcholesterol: 0.2 mgfat: 9.6 gfiber: 3.1 gprotein: 3.7 gsaturatedFat: 4.4 gservingSize: -sodium: 41.1 mgsugar: 17.6 gtransFat: : -unsaturatedFat: : -
Directions Coconut Almond Mocha Macaroons
Directions
-
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.