Preheat oven to 350°F (180°C).
In the bowl of your mixer, cream the margarine, cream cheese, and sugar until fluffy. Add egg, lemon juice, flour, and baking powder. Mix until dough forms. (Do not over-mix.)
Crush graham crackers in food processor and set aside.
Combine all filling ingredients and mix well.
Beat egg whites with fork till frothy.
Form dough into 1-inch (2.5-cm) balls.
Dip each ball into egg whites, then into crushed graham crackers. Place on Gefen Parchment Paper lined cookie sheet.
Make indentation with thumb in center of each cookie. Place approximately ½ tsp filling into each indentation.
Bake for 20 minutes.
Remove from oven and immediately place a coffee bean in the center of the cheese filling.
Be sure to mark cookies “milchigs.”