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Matcha Coco Macaroon

Matcha and coconut go really well together dip it in chocolate and it is the ultimate treat.


  • 500g Desiccated Coconut
  • 330g Icing sugar
  • 1 TBSP matcha culinary
  • 6 Eggs (white only)
  • 1 pinch of salt
  • 100g dark chocolate


  1. Preheat the oven to 160c
  2. 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.
  3. Add the egg whites (save the yolks for another recipe)
  4. Mix well together with a spatula or your hands to get a sticky dough
  5. Roll into balls
  6. Place the macaroons on a baking tray
  7. Cook for 10 minutes and before they start to get a golden color cover them with foil
  8. Cook for another 30 minutes
  9. Melt the chocolate on a Bain Marie
  10. Dip each macaroon in the melted chocolate
  11. 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.