Vegan matcha coconut macaroons with white chocolate. These little coconut bites are made with just 6 ingredients. All you need is maple syrup, coconut milk, shredded coconut, matcha, vanilla and salt. Enjoy them plain or dip them in white chocolate.

The combination of coconut, matcha and white chocolate is simply the best. Here we’re combining them to make sweet matcha coconut macaroons.

These little bites are perfect for a sweet snack or dessert. They’re vegan and naturally nut-free and gluten-free! They would also be great for the holidays or for Saint Patrick’s Day if you’re looking for a delicious festive dessert. But of course, you don’t need a special occasion to enjoy this recipe.

Matcha Coconut Macaroon Ingredient Notes:

• Maple Syrup: This recipe is sweetened with maple syrup (plus the white chocolate if you use it). The maple syrup also helps the macaroons stick together.
• Coconut Milk: You’ll need canned full-fat coconut milk. I recommend using mostly the coconut cream from the can.
• Shredded Coconut: Use finely shredded coconut. Larger coconut flakes will result in crumbly bites.
• Vanilla: For a hint of flavor.
• Salt: To balance the sweetness and enhance the flavors.
• Matcha: Matcha adds a hint of flavor and a beautiful green color. Check out the FAQ section for recommendations on which matcha to use.
• White Chocolate: You could use dark or semi-sweet chocolate, but I love the combination of white chocolate and matcha. That being said, vegan white chocolate is not always easy to find, so use what you have. You can also keep them plain.

How to Make Matcha Coconut Macaroons:

Matcha Coconut Macaroon FAQ:

More Recipes You Might Like:

• Matcha Coconut Energy Bites
• Vegan Matcha Sugar Cookies
• Vegan Matcha Mint Chocolate Chip Ice Cream
• Coconut Blender Matcha
• Blender Oat Milk Matcha Latte
• Mint Matcha Latte

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Matcha Coconut Macaroons with White Chocolate

Vegan matcha coconut macaroons with white chocolate. These little coconut bites are made with just 6 ingredients. All you need is maple syrup, coconut milk, shredded coconut, matcha, vanilla and salt. Enjoy them plain or dip them in white chocolate.

Course Dessert

Cuisine vegan

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 10

Ingredients

• 1/3 cup maple syrup
• 1/2 cup full-fat coconut milk (mostly the coconut cream)
• 1 1/2 cup finely shredded coconut, unsweetened
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1/2 teaspoon matcha
• Vegan white chocolate, for dipping (optional)

Instructions

• Preheat the oven to 325°F. Line a large baking sheet with parchment paper.
• Add the maple syrup and coconut milk to a small saucepan over medium heat. Whisk until combined and let it bubble for 2-3 minutes, stirring frequently.
• Remove from heat and stir in the shredded coconut, vanilla and salt. Let it cool for at least 15 minutes or until you can comfortably touch the coconut mixture with your hands. Add the matcha and stir to combine.
• Form the coconut mixture into 10-12 balls using your hands. Try to press the mixture together to help the macaroons hold. It will get messy, but you can rinse your hands after every few bites to make it easier.
• Place the coconut balls on the prepared baking sheet. Gently press them and adjust the shape as needed.
• Bake for 20-25 minutes at 325°F or until lightly golden. Remove from the oven and let them cool completely.
• Once the macaroons have cooled completely, melt the white chocolate. I use a microwave, heating the chocolate in 15-30 second increments. Dip each bite in the chocolate and place them back on the lined baking sheet. Drizzle white chocolate on each bite if desired. Place them in the fridge, on the baking sheet until the chocolate hardens, then store in an airtight container in the fridge.

Notes

I recommend using ceremonial matcha for the best color and flavor. You can use culinary matcha if you’re just looking for a hint of flavor, without the bright green color. Culinary matcha is also cheaper than ceremonial matcha and it’s a good option for baking, but the flavor is a bit more bitter. Use what you prefer.

You can use dark or semi-sweet chocolate instead of white chocolate if preferred. Use vegan chocolate to make this recipe vegan.

Use finely shredded coconut for the best results. Larger coconut flakes will result in crumbly macaroons.

If you make these matcha coconut macaroons, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!