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!
- 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)
- 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.
- 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.