Macaroons are a Passover favorite for many who have a sweet tooth. For this new harvest season celebration, I have come up with a new recipe. If you love espresso and also love coconuts and almonds, then you should try this recipe. This is a delicious treat for any and all who love coconut, but we are going to spice them up just a little bit by adding espresso coffee flavor to these little coconut desserts. These mini espresso, coconut, and almond macaroons will melt in your mouth, and are made with just a few ingredients. These will take some time so you may want to make these in advance.

Gallery

Recipe Summary

prep:
20 mins
cook:
18 mins
additional:
4 hrs 30 mins
total:
5 hrs 8 mins
Servings:
16
Yield:
16 macaroons
Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Cook's Note:

Instant powdered coffee can be substituted for the espresso powder.

Nutrition Facts

187 calories; protein 3.7g; carbohydrates 25.1g; fat 9.6g; cholesterol 0.2mg; sodium 41.1mg. Full Nutrition
Advertisement