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Honey Mocha Macaroons

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1/2 cup Bee Maid 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 beans


In small saucepan, combine honey, cocoa powder and coffee powder. Cook and stir over medium heat and cool about 10 minutes 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°F 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.

Source: Recipe courtesy of the National Honey Board