These Matcha Green Tea Macaroons are bursting with coconut and coated in rich dark chocolate. These cookies can be made in 30 minutes and are a gluten free healthy treat!
Cookies. Cookies. Cookies.
Under the right conditions, I turn into a furry plus cookie monster. And by right conditions, I mean if there is a cookie platter within walking, running, or lunging distance.
What is it about these round little treats that is so irresistible!? Cake, I can pass. Candy, I’ll take a raincheck. Cookies?! I already found them and have eaten three.
That is why I keep them far from my house. If they aren’t there, I can’t eat the whole tray. These Matcha Green Tea Macaroons are an exception. With their healthy, whole food ingredients and burst of antioxidants from the green tea, pass the cookie tray, PLZ.
The base of these cookies is unsweetened coconut
. It adds crunch, flavor, and healthy fat.
We ditch the refined white stuff, and reach for honey instead. Honey helps bind the cookies together and is a healthier whole food sweetener. If you are vegan, reach for brown rice syrup instead.
For flavoring, and their bright green color, we throw in some matcha green tea powder. Matcha is green tea that has been ground into a powder. When you drink/eat matcha you get the whole leaf and a host of antioxidants.
Recently I have been reaching for my Honey Coconut Matcha Latte each morning. Since these Matcha Macaroons also have coconut, honey, and matcha, they are a proper breakfast, right?
These cookies are a timely addition to the blog. When we are suffering from that lost hour of sleep this Sunday, you better believe I will be reaching for one of these cookies to add a little pep in my step.
Matcha Green Tea Macaroons would also be a welcome addition to St. Patrick’s day festivities next Friday. Their bright green hue will fit right in.
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These Matcha Green Tea Macaroons are bursting with coconut and coated in rich dark chocolate. These cookies can be made in 30 minutes and are a gluten free healthy treat!
Ingredients
- 8 oz unsweetened shredded coconut
- 1–2 tablespoons matcha powder ((adjust up or down to desired taste))
- 1/4 teaspoon salt
- 4–6 tablespoons honey or brown rice syrup
- 5 oz dark chocolate, (chopped)
Instructions
- Preheat the oven to 350 degrees and line a baking tray with a silpat (also called a silicone mat).
- Add the coconut, matcha, and salt to a bowl. Whisk to combine. Add in the honey, starting with 4 tablespoons and then adding more until the dough comes together and holds shape when molded.
- Form the dough into macaroon shaped cookies and line up on a baking tray. These cookies don’t spread, so as long as they are not touching, they can sit pretty close to one another.
- Bake for 10-12 minutes or until the edges are golden brown. Set aside ant allow to cool.
- In a double boiler, melt the chocolate. Dip the bottom of the macaroons in chocolate and set them on wax or parchment paper to dry. Drizzle the tops with chocolate as well. Once the chocolate hardens, serve.
Notes
- If your coconut is flaked rather than descanted (i.e. big pieces, versus small course-sand size pieces), give it a blitz in the food processor before mixing.
- For perfectly domed macaroons, grab a rounded tablespoon measure. Pack the dough in tight to fill the measuring spoon, but make sure the top is level. Gently press on one side of the pressed-in dough to pop it out of the spoon. Lay them on the baking sheet flat side down.
- If you’re like me, waiting for the chocolate to set on these cookies is a form of torture. To enjoy your macaroons sooner, pop them into the fridge or freezer for a few short minutes to set the chocolate and you’re good to go!
- To keep this recipe vegan, use brown rice syrup rather than honey.
Nichole says
These are just so amazing!
★★★★★
Laurel says
Thank you!!! :)