White Chocolate Coconut Matcha Macaroons

Coconut macaroons are the ideal dessert. They are simple to make, contain very few ingredients and can be made in less than 15 minutes. A local family in Whistler, B.C. started an organic cafe called The Green Moustache to spread the word of optimal health through nutrition. They wanted fun, creative and wholesome food to be easily attainable for their community. They make fresh salads, smoothies, cold pressed juices and a variety of raw desserts that contain no gluten or dairy. They also carry the world’s most delicious Chocolate Coconut Macaroons. If you ever see this spot along your travels, pull over and grab yourself a macaroon, or two. Needless to say, their little chocolate gems have inspired my recipe.

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Generally high quality matcha comes from Japan. Origin isn’t an essential component when buying matcha powder but it is important to start reading labels and understand where your food is coming from. Better quality equals more available nutrients. If you are unfamiliar with matcha, it is finely ground green tea leaves. Since you are consuming the entire leaf, it is a powerful source of chlorophyll which is a green pigment that gives matcha its beautiful vibrant green colour. Chlorophyll is rich in antioxidants, vitamins such as A, C, E and K and minerals like magnesium, calcium and potassium. Chlorophyll is also rich in live enzymes which help cleanse our blood enhancing its ability to carry more oxygen throughout our body. Matcha naturally contains minimal caffeine content which can make a great alternative for your morning coffee.

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Find out how to prepare the most delicious Matcha Tea Latte and additional healing benefits of this mighty green superfood here.

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Print Recipe
White Chocolate Coconut Matcha Macaroons
Easy, raw (no-bake), coconut matcha macaroons! Lightly sweetened with maple syrup and dates to bring out the most authentic, rich, green tea flavour. Perfectly paired with a white chocolate drizzle.
Cuisine Baking, Raw
Prep Time 15 minutes
Servings
macaroons
Cuisine Baking, Raw
Prep Time 15 minutes
Servings
macaroons
Instructions
Macaroons
  1. Line a baking sheet with parchment paper and set aside.
  2. In a food processor or high speed blender add coconut flakes, cinnamon, matcha and salt. Blend on high until thick paste forms or the coconut starts to hold together forming clumps. You may need to stop and scrape down the sides a few times as the coconut will build up the sides. This should take 2-3 minutes.
  3. Add in maple syrup, coconut oil, almond flour and dates. Pulse again until well incorporated. Adjust flavours as needed, adding in more maple syrup or coconut oil for moisture.
  4. Using a thumb release ice cream scoop, scoop batter, packing it firm and level off edges.
  5. Gently place mound shape batter (about 15 macaroons) on lined baking sheet and place in fridge or freezer to firm while you prepare chocolate drizzle.
White Chocolate Drizzle
  1. In a small sauce pan over low heat add in 1-4 - 1/2 of a white chocolate bar (depending on how much drizzle you want).
  2. Stir constantly until melted and no clumps remain. Remove from heat as soon as chocolate has melted so it does not burn.
  3. Drizzle over macaroons. Place back in fridge or freezer for a couple minutes for chocolate to set.
  4. Store in airtight container at room temperature or in the fridge. Keep in freezer for longer storage.

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