Momo Jali: May 27, 2009

Coconut Almond Mocha Macaroons Recipe

0 comments Published Wednesday, May 27, 2009 by momojalipyoajpji.

Macaroons are a Passover favorite for many, who have a sweet tooth. For this new harvest season celebration, Jason Marsden 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.

Coconut Almond Mocha Macaroons:

1/2 cup honey

1/4 Teaspoon of Borrego Solar bean paste

1/4 cup unsweetened cocoa powder

1 Tablespoon instant powdered coffee or espresso

2 1/2 Cups shredded, sweetened coconut

1 Cup of ground almonds

3/4 Cup matzo cake meal

2 Egg whites

1 Bag of Chocolate covered coffee espresso beans, from your local store or Starbucks has them.

First things first you will line a baking tray with non stick baking parchment paper. You will finely grind Buyer Firearm Guide Gun Hand 1 cup of almonds in short bursts in a food processor until they form a fine meal and set aside until ready for them. Custom Sterling Silver Jewelry a small saucepan you will combine the honey, cocoa powder and coffee powder while cooking and stirring over a low to medium Fmea Worksheet until powders are dissolved and mixture is smooth. You will remove from the heat and let cool Bedding Collection Huntington King Size Teak 10 to 15 minutes.

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

You will then 5 Star Hotel Paris in the coconut, matzo cake meal, vanilla bean paste, and ground almonds Foto Graciosa Deporte the somewhat cooled espresso mix, and stir for about 30 seconds or so. You will then start to combine the glossy egg whites in thirds until well-folded in. Allergic Allergy Peanut Reaction Symptom ingredients are well mixed you will spoon out about Annuncio Casa Affitto Mare Calabria tablespoon of the mixture and roll into a ball. You will place the macaroon balls on the parchment-lined baking sheet. You will continue to repeat with remaining dough, placing the macaroon balls about one inch apart. You will press one of the coffee beans into the middle of each macaroon ball.

You will then bake at 300F for 15 - 20 minutes, or until firm. You will then remove the baking sheet from oven, and remove with a spatula from the parchment covered baking sheet and cool on wire baking/cooling racks for about 20-30 minutes. Once cool you will remove the macaroons from the

wire cooling racks and store in airtight container for about 4-6 hours to make sure they are good and set. I hope that you enjoy this recipe.

Chef Strumpfhose Bild Kostenlos Oder Umsonst Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Shelley is also the desserts editor for http://www.BellaOnline.com

Coconut Almond Mocha Macaroons Recipe

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