Passover Macaroons

Macaroons are a favorite for many of the Passover, which have a sweet tooth. To celebrate this new harvest season, I came 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 let the spices, just a bit, adding the flavor of espresso with these little coconut desserts. These mini espresso, coconut and almond macaroons will melt in your mouth, and are made with few ingredients. These will take some time so that you can make in advance.

Coconut Macaroons Mocha Almond

1 / 2 cup honey

1 / 4 teaspoon vanilla bean paste

1 / 4 cup unsweetened cocoa powder

1 tablespoon instant coffee or espresso powder

2 1 / 2 cups shredded sweetened coconut

1 cup ground almonds

3 / 4 cup cake meal of unleavened bread

2 egg whites

1 bag of coffee beans chocolate covered coffee from Starbucks or your local store has them.

First things first, you line a baking sheet with nonstick baking parchment. You Finely grind 1 cup almonds over short distances in a food processor until they form a good meal and set aside until ready for them. In a small saucepan, mix honey, cocoa powder and coffee powder while cooking and stirring over medium low heat until powders are dissolved and mixture is smooth. You remove from heat and let cool for about 10-15 minutes.

While the cocoa mixture is cooling you place the egg whites in a bowl and whisk until they form stiff peaks when they start to become stiff, you will begin to gradually add sugar, and you continue whisking until it forms a thick and shiny or glossy meringue.

You then add the coconut flour, matzo cake, vanilla bean paste and ground almonds in the mixture cooled down some espresso, and mix for about 30 seconds. You can then start to combine the egg whites until well-folded in thirds frozen in. When the ingredients are well mixed you spoon about a tablespoon of mixture and roll into a ball. You place the badge balls on parchment paper lined baking. You can continue to repeat with remaining dough, placing balls about one inch badge interval. You press one of the coffee beans in the center of each ball button.

You will then bake at 300F for 15-20 minutes or until firm. You can then remove the baking tray, and remove with a spatula, cover the baking parchment and cool on wire cooking / cooling vents for about 20-30 minutes. Once cooled, remove the buttons

cooling racks and store in an airtight container for about 4-6 hours to ensure they are well and whole. I hope you enjoy this recipe.

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Manager Vertical Sales and Marketing, San Ramon, California. Shelley is also the editor of desserts for BellaOnline.com.

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