Matcha Coco Macaroon
Matcha and coconut go really well together dip it in chocolate and it is the ultimate treat.
Ingredients
- 500g Desiccated Coconut
- 330g Icing sugar
- 1 TBSP matcha culinary
- 6 Eggs (white only)
- 1 pinch of salt
- 100g dark chocolate
Method
- Preheat the oven to 160c
- Combine all the dry ingredients together in a large bowl, for best results sieve the matcha over the coconut and sugar. For stronger matcha flavour add 1.5 TBSP of Matcha.
- Add the egg whites (save the yolks for another recipe)
- Mix well together with a spatula or your hands to get a sticky dough
- Roll into balls
- Place the macaroons on a baking tray
- Cook for 10 minutes and before they start to get a golden color cover them with foil
- Cook for another 30 minutes
- Melt the chocolate on a Bain Marie
- Dip each macaroon in the melted chocolate
- Place back on the tray to cool down (you can either use a silicon mat or cling film so it won’t stick)
Super easy to make, they will last for about 5 days, best to keep them in an airtight container. They can be served on their own or with a tropical fruit salad or ice cream, enjoy.
