Choco-Matcha Macaroons

🕒 Prep: 15 min
🔥 Cook: 25 min
🍽 Serves: 12
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These Choco-Matcha Macaroons bring together the earthy flavor of matcha and the rich decadence of dark chocolate in a delightful, chewy treat. Perfect for matcha enthusiasts and chocolate lovers alike, these macaroons offer a unique twist on a classic dessert.

Ingredients for Choco-Matcha Macaroons

Shredded coconut forms the base of these macaroons, providing texture and a subtle sweetness. Sweetened condensed milk acts as the binding agent, adding moisture and sweetness. The matcha powder infuses the macaroons with a vibrant green hue and a distinctive earthy flavor. Vanilla extract enhances the overall aroma. A pinch of salt balances the sweetness and elevates the flavors. The egg whites give the macaroons their fluffy texture, while the granulated sugar sweetens them and helps achieve those lovely stiff peaks. Finally, dark chocolate offers a rich, bittersweet contrast to the sweet, chewy macaroon.

Tips & Tricks

  • Use high-quality matcha powder for the best flavor and color.
  • If your egg whites aren’t forming peaks, make sure your bowl and beaters are completely clean and free of grease.
  • For easy chocolate melting, use a microwave in short bursts and stir often to prevent burning.

Serving Suggestions

These macaroons pair beautifully with a cup of green tea or a matcha latte, complementing the matcha flavor. For a more indulgent treat, serve them with a scoop of vanilla ice cream or alongside fresh berries for a burst of freshness.

Frequently Asked Questions

Can I use sweetened shredded coconut?
Yes, but you may want to reduce the amount of sweetened condensed milk to prevent them from becoming overly sweet.
Can I make these ahead of time?
Absolutely! Store them in an airtight container at room temperature for up to 3 days.
Can I freeze them?
Yes, freeze them in a single layer before transferring to a freezer-safe container. Thaw at room temperature when ready to enjoy.

Choco-Matcha Macaroons Recipe Walkthrough

Start by preheating your oven to 325°F (165°C) and lining a baking sheet with parchment paper to prevent sticking. In a large bowl, mix together the shredded coconut, sweetened condensed milk, matcha powder, vanilla extract, and salt. Ensure everything is well combined to create a cohesive mixture.

In another bowl, beat the egg whites until soft peaks form. Gradually add the sugar, continuing to beat until stiff peaks develop. This step is crucial for the airy texture of the macaroons. Gently fold the beaten egg whites into the coconut mixture, ensuring not to deflate them as you combine.

Scoop tablespoon-sized mounds of the mixture onto your prepared baking sheet, leaving about an inch between each to allow for slight spreading. Bake in your preheated oven for 20-25 minutes. Keep an eye on them towards the end; they should be golden around the edges.

Once baked, let the macaroons cool slightly on the baking sheet before moving them to a wire rack. Once fully cooled, dip the bottoms in melted dark chocolate and place them on parchment paper to set. This step adds a delightful layer of richness to each bite.

Why You'll Love This Recipe

  • A delightful blend of matcha and chocolate for an elevated flavor profile.
  • Easy to make with straightforward steps and common ingredients.
  • Perfectly chewy texture with a touch of crispiness around the edges.
  • Great for impressing guests or indulging in a personal treat.

Ingredients

2 cups shredded coconut
1/2 cup sweetened condensed milk
1/4 cup matcha powder
1 tsp vanilla extract
1/4 tsp salt
2 large egg whites
1/4 cup granulated sugar
4 oz dark chocolate, melted

Step-by-step Instructions

1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine shredded coconut, sweetened condensed milk, matcha powder, vanilla extract, and salt.
3. In a separate bowl, beat egg whites until soft peaks form, then gradually add the granulated sugar, continuing to beat until stiff peaks form.
4. Gently fold the egg whites into the coconut mixture until evenly combined.
5. Scoop tablespoon-sized mounds of the mixture onto the prepared baking sheet, spacing them about an inch apart.
6. Bake for 20-25 minutes or until the edges start to turn golden.
7. Allow the macaroons to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
8. Once cooled, dip the bottoms of the macaroons in melted dark chocolate and place them on parchment paper to set.

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