Honey Mocha Macaroons:
	
	½ cup honey
	¼ cup unsweetened cocoa powder
	1 tbs instant powdered coffee or espresso
	3½ cups shredded, sweetened coconut
	¾ cup matzo cake meal (kosher for Passover)
	2 egg whites
	24 chocolate coffee beans
	
	
	In a 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 cooled for about 10 minutes. Stir in 
	the coconut, matzo cake meal and egg whites until well-blended. Spoon 
	out about one tablespoon mixture and roll into a ball. Place on 
	parchment-lined baking sheet. Repeat with remaining dough, placing balls 
	about one inch apart. Press one coffee bean into center of each ball. Bake 
	at 325 degrees for 15 - 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 about 24 macaroons.

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