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:
Here are the steps that you need to make matcha coconut macaroons.
Preheat the Oven
Preheat the oven to 325°F. Line a large baking sheet with parchment paper.
Combine the Ingredients
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 mixture. Add the matcha and stir to combine.
Form the Macaroons
Form the coconut mixture into 10-12 balls using your hands. It will get messy, but you can rinse your hands after every few bites to make it easier.
Bake
Bake for 20-25 minutes at 325°F or until lightly golden. Remove from the oven and let them cool completely.
Dip in White Chocolate
Once the macaroons have cooled down completely, melt the white chocolate. 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 until the chocolate hardens. Store in an airtight container in the fridge.
Matcha Coconut Macaroon FAQ:
What Is the Best Matcha to Use in This Recipe?
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.
Can I Use Regular Chocolate?
Yes! You can use dark or semi-sweet vegan chocolate instead of white chocolate if preferred.
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 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 10
Ingredients
1/3cupmaple syrup
1/2cupfull-fat coconut milk(mostly the coconut cream)
1 1/2cupfinely shredded coconut,unsweetened
1/2teaspoonvanilla extract
1/8teaspoonsalt
1/2teaspoonmatcha
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!