These matcha coconut macaroons are naturally gluten-free and dairy-free. Made with unsweetened shredded coconut, they pair the nutty vegetal notes of matcha with the tropical sweetness of coconut. Dipped in dark chocolate, these matcha coconut macaroons are soft and chewy on the inside with a crisp caramelized shell.
As a daily matcha drinker, I would be remiss not to include a naturally green matcha cookie on my holiday cookie platter. I've long had plans to turn my classic coconut macaroons into an even more festive holiday platter cookie by turning them naturally green with matcha. One could call them Grinch macaroons.
Chocolate Matcha Macaroons
Two of my favorite pairings for matcha include chocolate and coconut. These matcha coconut macaroons pair the nutty vegetal notes of matcha with the tropical sweet nuttiness of coconut. A base of dark chocolate harmonizes and balances the savory-sweet flavors in a perfect bite. They're soft and chewy on the inside with a crisp caramelized shell and a crunch of dark chocolate.
Ingredients for Matcha Coconut Macaroons
These naturally gluten-free and dairy-free matcha coconut macaroons require just a few ingredients:
- Unsweetened shredded coconut: do NOT sub sweetened coconut
- Super-fine blanched almond flour: You can sub gluten-free oat flour for a nut-free version
- High-quality matcha
- Kosher salt
- Granulated sugar
- Water
- Vanilla extract
- Egg whites
- Bittersweet chocolate
What kind of matcha for macaroons
For the best color and flavor, I recommend using a high-quality matcha. Matcha should be bright green with a subtle sweetness and earthiness, and it should not be muddy colored or taste astringent. I exclusively use Encha's latte grade - read more matcha, including the history and buying good matcha on my ultimate guide to matcha.
COCONUT MACAROONS WITH UNSWEETENED COCONUT
For my coconut macaroons, I use unsweetened shredded coconut. Most recipes for coconut macaroons call for sweetened coconut combined with condensed milk. When making coconut macaroons for the first time, I tested many methods with unsweetened shredded coconut and granulated sugar to achieve the same soft texture as a classic macaroon. The texture of the soft chewy center is even better made this way, without any of the overly sweet or stringy texture of sweetened coconut.
Unsweetened coconut has a coconut-forward flavor and a texture that is fine and not at all stringy or chewy, but instead seems to melt when you eat it. By using unsweetened coconut, you can control the sweetener and texture of your baked goods to your liking.
COCONUT MACAROONS WITHOUT CONDENSED MILK
This recipe is sweetened solely with granulated sugar. Along with calling for sweetened coconut, many coconut macaroon recipes call for sweetened condensed milk. To get the same effect of condensed milk with granulated sugar, melt the sugar with 1½ tablespoons of water before mixing it into the shredded coconut, then massage it well into the coconut to coat each shred with melted sugar.
DAIRY-FREE COCONUT MATCHA MACAROONS
Because these macaroons do not use sweetened condensed milk, this gluten-free matcha coconut macaroon recipe is also naturally dairy-free. Made with just a few pantry ingredients, these coconut macaroon cookies are the perfect allergen-friendly dessert to bake for a potluck or cookie gift platter. Sub out the nut flour for gluten-free oat flour and you've got all your bases covered!
Nut-Free MATCHA Coconut Macaroons
To make a nut-free version, sub out the almond flour for 1 tablespoon gluten-free oat flour.
HOW TO MAKE EASY MATCHA COCONUT MACAROONS
Matcha coconut macaroons are shockingly easy to make and a quick way to dress up your holiday cookie platter.
- Combine dry ingredients: Combine the unsweetened shredded coconut, almond flour, matcha powder, and salt in a bowl.
- Melt sugar: Melt the granulated sugar, water, and vanilla extract over low heat in a small saucepan. Once sugar is melted, cook for 30 more seconds.
- Mix melted sugar into coconut: Pour melted sugar into the shredded coconut, and mix well until evenly coated.
- Whip egg whites: Whip the egg whites in a small bowl until very frothy, but not peaked. Fold the egg whites into the coconut until completely combined.
- Let rest: Let the cookie mixture rest for 30-60 minutes.
- Scoop and bake: Scoop 1 tablespoon packed mounds of the mixture onto a baking sheet and bake for 16-18 minutes.
- Let cool.
- Dip in melted chocolate and let cool to harden.
LETTING COCONUT MACAROONS REST
Unsweetened coconut is drier than sweetened coconut, so letting the mixture rest will allow the coconut to soak up the moisture from the sugar, creating a texture that is tender and moist throughout, with a crisp caramelized shell.
If you're in a hurry, you may skip the rest period and bake them off immediately. Without the rest period, the mixture will be a bit more difficult to drop into mounds, and the baked texture a smidge less chewy on the inside.
HOW TO STORE COCONUT MACAROONS
These matcha coconut macaroons are the perfect cookie to add to your holiday platter because they keep fresh longer than most cookies. Store them in an airtight container at room temperature for up to a week.
Alternatively, freeze them in a sealed freezer bag or container. Defrost completely on the counter before eating.
Recipe
Matcha Coconut Macaroons
Ingredients
- 1½ cups + 1 tablespoon (160 g) unsweetened shredded coconut
- 1½ tablespoons super-fine blanched almond flour, or sub 1 tablespoon gluten-free oat flour for nut-free version
- 2 teaspoons high-quality matcha powder, I recommend Encha
- ¼ teaspoon kosher salt
- ¾ cup (150 g) granulated sugar
- 1½ tablespoons water
- ½ teaspoon pure vanilla extract
- 2 egg whites, room temperature
- 3 ounces bittersweet chocolate, finely chopped
INSTRUCTIONS
- Preheat oven to 350°F. Line a light baking sheet with parchment paper.
- In a large mixing bowl, whisk together the unsweetened shredded coconut, almond flour, matcha powder, and salt. Set aside.
- In a small saucepan, heat the granulated sugar and water over low heat, stirring occasionally, until the sugar melts completely. Cook for 30 more seconds. Remove from heat and stir in the vanilla extract. Pour the melted sugar over the shredded coconut, using a rubber spatula to remove all the sugar from the pan. Mix well with a rubber spatula, until evenly combined. Note: after mixing with a rubber spatula until it cools a bit, I found it easiest to massage the coconut with clean hands until completely combined.
- Meanwhile, whip the egg whites in a small bowl until very frothy, but not peaked yet. Fold the egg whites into the coconut until completely combined.
- Let the mixture rest for 30-60 minutes so the coconut can soak up the moisture.
- Using a mini cookie scooper or measuring spoon, scoop 1 tablespoon packed mounds of the coconut mixture onto the prepared baking sheet, spacing them 1-inch apart.
- Bake on the middle rack for 16-18 minutes, rotating the pan halfway through, until the macaroons are just barely golden brown.
- Let cool for 5 minutes on the pan then transfer them to a wire rack to cool completely.
- If dipping in chocolate, melt ¾ of the chopped chocolate in a small microwave-safe bowl, heating for 45 seconds, followed by 15-30-second intervals, stirring after each, until the chocolate is just melted. Stir in the remaining chocolate and mix until completely melted (note: if you have a few stubborn chunks of chocolate after this step, you can heat it once again for 15-30 seconds).
- Dip the bottom of the cooled macaroons in the melted chocolate about ⅛-inch up the side, then place it back on the parchment paper while the chocolate sets. Note: you can speed this up by sliding the baking sheet in the fridge for a few minutes if you're impatient and want to eat them right away like me.
- Store matcha coconut macaroons in an air-tight container at room temperature for up to a week.
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