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1/2 cup honey
1/4 cup unsweetened cocoa powder
1 tablespoon instant powdered coffee or espresso
3 1/2 cup shredded, sweetened coconut
3/4cup matzoh cake meal
2 egg whites
24 chocolate coffee beans
In small saucepan, combine honey, cocoa powder and coffee powder.
Cook and stir over medium heat until powders are dissolved and
mixture is smooth. Remove from heat and cool about 10 minutes. Stir
in coconut, matzoh cake meal and egg whites until well-blended.
Spoon out about 1 tablespoon mixture and roll into a ball. Place on
parchment-lined baking sheet.
Repeat with remaining dough, placing balls about 1 inch apart. Press
1 coffee bean into center of each ball. Bake at 325 degrees for 15
to 18 minutes, or until firm. Remove pan from oven and cook on rack
for 20 minutes. Remove macaroons from parchment. Store in airtight
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