Description
The mild bitterness of matcha powder pairs perfectly with the subtle sweetness of coconut, and that makes for an amazingly exotic balance of flavours.
Ingredients
- FOR THE MATCHA COCONUT MACAROONS:
- 2 whole Egg Whites
- ¾ cups Granulated Sugar
- 1 teaspoon Vanilla Extract
- 1 teaspoon Matcha Powder
- 2 cups Unsweetened Coconut
- ½ cups Sweetened Coconut
- ½ teaspoons Salt
- FOR THE MATCHA GLAZE:
- 2 Tablespoons Milk
- 1 cup Powdered Sugar
- 1 Tablespoon Matcha Powder
Preparation
Preheat oven to 325ºF. Line two baking sheets with parchment paper.
In a large bowl, whisk egg whites, sugar, vanilla and matcha powder until well combined and fluffy. Fold in coconut (unsweetened and sweetened) and salt.
With wet hands, shape coconut mixture into small balls, about 1 tablespoon-sized. Pplace them on the prepare baking sheets, spacing an inch apart. Bake for 16 to 18 minutes until golden. Let cool slightly before transferring to wire rack to cool completely.
To prepare the matcha glaze, whisk all ingredients slowly until slightly thickened and completely smooth.
Spoon about a teaspoon of glaze on top of each macaroon. Decorate with sprinkles if preferred.
