Matcha Macaroons

 

Matcha Macaroons

Coconut macaroons are one of my favorite desserts, especially for Passover! These are dipped and drizzled with matcha white chocolate for a delicious and fun flavor combo!

Ingredients
1 1/3 cup unsweetened shredded coconut
2 tbsp almond flour
1/3 cup coconut sugar
1/2 tsp almond extract
2 egg whites

Matcha White Chocolate:
2.5 oz white chocolate (I used evolved chocolate)
1/2 tsp matcha powder

Method

  • Preheat your oven to 325.

  • Use a chopper to more finely shred the coconut (makes the macaroons easier to form).

  • Blend coconut sugar egg whites and almond extract until smooth.

  • Add coconut shreds and almond flour and mix well.

  • With a scooper, scoop out mixture into mounds on a parchment lined baking sheet.

  • Bake at 325 for 18-20 mins.

  • Allow to cool completely

  • Melt your white chocolate and stir in the matcha powder until well blended.

  • Dip bottoms and drizzle the macaroons with melted chocolate. Then place in the fridge for about 1 hour or until chocolate is hardended.

  • Store in a container, you can keep them in the fridge to prevent the chocolate from melting if needed.

    Makes about 10 macaroons. You can easily double the recipe if needed.

    *Note: if you don’t like matcha or white chocolate, you can sub for whatever chocolate you want! Dark chocolate is another delicious combo!