I’m really excited about this recipe for Toasted Coconut Matcha Macaroons!! It’s 6 ingredients (7 if you count the chocolate!) and takes just a few minutes to come together. And the added flavor of the toasted coconut is just perfect.
Toasted Coconut Matcha Macaroons
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Toasted Coconut Matcha Macaroons
- 1 cup unsweetened flaked coconut
- 1 tablespoon coconut flour
- 1 tablespoon maple syrup
- pinch of sea salt
- 2 teaspoons matcha powder
- 1/2 tablespoon dairy-free milk
- dark chocolate, optional
- Using a food processor, grind the coconut flakes into smaller pieces.
- Put coconut shreds into a pan on the stove top to toast.
- Toss frequently so you don’t burn the coconut.
- Toast until pieces are light brown and the edges are crispy.
- Put coconut back into the food processor and add the matcha powder, coconut flour, maple syrup, and sea salt.
- Add the dairy-free milk as a binder to bring the macaroons together.
- Use a tablespoon to scoop out each macaroon, shape, and put on a tray.
- Put tray in the freezer while you melt the chocolate, if using.
- Add half of a dark chocolate bar to a double-broiler to melt.
- Pull macaroons out of the freeze and drizzle melted chocolate on top. You can also dip the macaroons into the chocolate if you prefer!
- Store in the refrigerator, freezer, or on the counter, depending on your preference!
- I used cashew milk but you can use coconut milk to make it nut-free.
Buy Kiss Me Organics Matcha
If you’d like to purchase some Kiss Me Organics Matcha, you can get 20% off with code MATCHA20. Enjoy!
Note: I received the Kiss Me Organics Matcha for free in order to develop this recipe.