Matcha Coconut Macaroons
yields: 24 macaroons
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. They are soft and chewy on the inside with a crisp caramelized shell and a layer of bittersweet chocolate.
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.
