Coconut Almond Mocha Macaroons Recipe
Macaroons are a Passover favorite for many who have a sweet tooth. For this celebration of the harvest season news, I came up with a new recipe. If you like 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 up by adding the flavor of espresso with these little coconut desserts. These mini-espresso, coconut and almond macaroons melt in your mouth and is made with just a few ingredients. These will take some time, so you can make these in advance.
Coconut Almond Mocha macaroons:
Cup honey 1 / 2
1 / 4 teaspoon vanilla bean paste
1 / 4 cup unsweetened cocoa powder
1 tablespoon powdered instant coffee or espresso
2 1 / 2 cups shredded, unsweetened coconut
1 cup ground almonds
3 / 4 cup Matzo cake meal
2 egg whites
1 bag of chocolate covered espresso beans from Starbucks or your local store has them.
First, line a baking sheet with parchment paper with nonstick cooking. That finely ground almonds 1 cup of small packages in a food processor until it forms a good meal and set aside until ready for them. In a small saucepan, combine honey, cocoa powder and coffee powder, cooking and stirring over low to medium heat until the powder dissolves and mixture is smooth. To remove from heat and let cool 10 to 15 minutes.
While chocolate mixture cools to a place in a bowl and whisk the egg whites until they form stiff peaks when they start to get hard you will start to gradually add sugar, and you can continue to beat until meringue forms a dense shiny or glossy.
You will then mix with coconut milk, flour, matzo cake, vanilla bean paste and almonds in the mixture cooled slightly and blend espresso for about 30 seconds. You will start to combine the egg whites until well-folded in thirds brilliant in. When the ingredients are well mixed, you tablespoon of mixture and roll into a ball. You will place the balls of buttons on the parchment paper baking sheet. You will continue to repeat with the remaining dough, placing balls about one inch buttons apart. You must press one of the coffee beans in center of each ball badge.
Then bake at 300 F for 15 to 20 minutes or until firm. Then remove the baking tray with a spatula and remove the baking sheet covered with parchment paper and cool on wire / wire rack to cool for 20-30 minutes. Once cooled, remove the buttons
wire cooling racks and store in an airtight container for about 4-6 hours to ensure they are good and well prepared. I hope you enjoy this recipe.
The head of Shelley Pogue, a Cum Laude, Le Cordon Bleu graduate and Research and Development Sales and Marketing Manager vertical, San Ramon, California.
Pictures/SnapShot :
Coconut Almond Mocha macaroons:
Cup honey 1 / 2
1 / 4 teaspoon vanilla bean paste
1 / 4 cup unsweetened cocoa powder
1 tablespoon powdered instant coffee or espresso
2 1 / 2 cups shredded, unsweetened coconut
1 cup ground almonds
3 / 4 cup Matzo cake meal
2 egg whites
1 bag of chocolate covered espresso beans from Starbucks or your local store has them.
First, line a baking sheet with parchment paper with nonstick cooking. That finely ground almonds 1 cup of small packages in a food processor until it forms a good meal and set aside until ready for them. In a small saucepan, combine honey, cocoa powder and coffee powder, cooking and stirring over low to medium heat until the powder dissolves and mixture is smooth. To remove from heat and let cool 10 to 15 minutes.
While chocolate mixture cools to a place in a bowl and whisk the egg whites until they form stiff peaks when they start to get hard you will start to gradually add sugar, and you can continue to beat until meringue forms a dense shiny or glossy.
You will then mix with coconut milk, flour, matzo cake, vanilla bean paste and almonds in the mixture cooled slightly and blend espresso for about 30 seconds. You will start to combine the egg whites until well-folded in thirds brilliant in. When the ingredients are well mixed, you tablespoon of mixture and roll into a ball. You will place the balls of buttons on the parchment paper baking sheet. You will continue to repeat with the remaining dough, placing balls about one inch buttons apart. You must press one of the coffee beans in center of each ball badge.
Then bake at 300 F for 15 to 20 minutes or until firm. Then remove the baking tray with a spatula and remove the baking sheet covered with parchment paper and cool on wire / wire rack to cool for 20-30 minutes. Once cooled, remove the buttons
wire cooling racks and store in an airtight container for about 4-6 hours to ensure they are good and well prepared. I hope you enjoy this recipe.
The head of Shelley Pogue, a Cum Laude, Le Cordon Bleu graduate and Research and Development Sales and Marketing Manager vertical, San Ramon, California.
Pictures/SnapShot :
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