COCONUT ALMOND MOCHA MACAROONS
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.
Provided by Chef Shelley Pogue
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 5h8m
Yield 16
Number Of Ingredients 10
Steps:
- 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.
- 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.
Nutrition Facts : Calories 186.9 calories, Carbohydrate 25.1 g, Cholesterol 0.2 mg, Fat 9.6 g, Fiber 3.1 g, Protein 3.7 g, SaturatedFat 4.4 g, Sodium 41.1 mg, Sugar 17.6 g
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chosen praise
[email protected]These macaroons are a bit time-consuming to make, but they're definitely worth the effort. They're the perfect treat for a special occasion.
Liyam Vai
[email protected]I've tried many macaron recipes, but this one is definitely my favorite. The macaroons are always perfect, and the flavor is amazing. I love the combination of coconut, almond, and mocha.
Sushil Bhandari
[email protected]These Coconut Almond Mocha Macaroons are the perfect indulgence for any occasion. They're not too sweet, and the flavors are perfectly balanced. I highly recommend them!
Arkam Haidar
[email protected]I made these macaroons for a party and they were a huge hit! Everyone loved the unique flavor combination and the delicate texture. I'll definitely be making them again.
Md Majid
[email protected]These macaroons were a delightful treat! The coconut, almond, and mocha flavors blended perfectly together. I especially enjoyed the crispy exterior and chewy interior.
Jasmine Ahmed
[email protected]Overall, these Coconut Almond Mocha Macaroons were a good recipe. They were easy to follow and the results were delicious. I would definitely recommend them to others.
Murshid Ndawula
[email protected]These macaroons were a bit too crumbly for my liking. I think I might try a different recipe next time.
Anand Maharjan
[email protected]I followed the recipe exactly, but my macaroons didn't turn out as pictured. They were a bit flat and didn't have the same glossy finish.
PRINCE SHAROZ YT
[email protected]The texture of these macaroons was a bit dry for my preference. I think I might add a bit more butter or oil to the batter next time.
Aphiwe Mngqinya
[email protected]These macaroons were a bit too sweet for my taste, but they were still enjoyable. I think I'll try reducing the amount of sugar next time.
MD. Sadi
[email protected]I love experimenting with different macaron flavors, and these Coconut Almond Mocha Macaroons were a great addition to my repertoire. They were a bit time-consuming to make, but the results were worth it.
ntu smiso
[email protected]My first attempt at making macaroons, and it was a success thanks to this recipe! The macaroons turned out beautifully and tasted even better. I'm so happy I gave them a try.
Serai Joseph
[email protected]These Coconut Almond Mocha Macaroons are the perfect combination of chewy and crispy. The flavors are well-balanced and not too sweet. I highly recommend them!
Zac Zac
[email protected]I'm always looking for new macaron recipes to try, and this one didn't disappoint! The coconut and almond added a lovely twist to the classic mocha flavor. I'll definitely be making these again.
George Anny
[email protected]These macaroons added a touch of elegance to my dessert table. They were a delightful treat for both the eyes and the taste buds. My friends couldn't get enough of them.
Shayan Rais
[email protected]Coconut, almond, and mocha—three of my favorite flavors—united in perfect harmony in these macaroons. I enjoyed them with a warm cup of coffee on a rainy afternoon. Pure bliss!
Preppy_ Freddie
[email protected]5 stars all around! These macaroons were a hit at my dinner party. Guests raved about the unique flavor combination and delicate texture. I'm adding this recipe to my favorites collection.
Glance Mathebula
[email protected]My kitchen transformed into a cozy café the moment these Coconut Almond Mocha Macaroons emerged from the oven. The aroma was intoxicating, and the flavors were pure bliss. I'll definitely be sharing this recipe with my baking buddies.
Jack Grandbell
[email protected]I'm a self-proclaimed macaron connoisseur, and these Coconut Almond Mocha Macaroons tick all the boxes! The texture was divine—a delightful combination of chewy and crispy. They disappeared from the plate faster than a magic trick.
Suhno Malik
[email protected]My taste buds embarked on a tropical vacation to paradise with these Coconut Almond Mocha Macaroons. The subtle coffee flavor harmonized beautifully with the sweet coconut and nutty almond, creating a symphony of flavors that tantalized my senses.