• 1/2 cup honey
  • 1/4 cup unsweetened cocoa powder
  • 1 Tbsp. instant powdered coffee or espresso
  • 3-1/2 cups shredded, sweetened coconut
  • 3/4 cup matzo cake meal
  • 2 egg whites
  • 24 chocolate coffee beans


Preheat oven to 325°F. 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, matzo 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 for 15 to 18 minutes or until firm. Remove pan from oven and cool on rack for 20 minutes. Remove macaroons from parchment. Store in airtight container.

Makes 24 servings

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Submitted 4/5/08.
Source: National Honey Board
Submitted By: b smith

Honey Mocha Macaroons