Chocolate Dipped Matcha Macaroons

Growing up, I always wanted to proudly participate in St. Patty’s (Paddy’s?) Day like my friends who were Irish or could claim they had a bit of Irish in them (think: “Kiss Me, I’m Irish” shirts). Not exactly in the cards for this brown-haired olive-skinned Middle Eastern girl. And I can now say pretty confidently that 0% of me is Irish. My parents both did one of those DNA tests to determine your ethnic mix, and it was really interesting. Not exactly anything eye-opening since my lineage is mostly tied to a certain region, but interesting nonetheless! I totally recommend those DNA tests as a fun gift…

Ok, back to St. Patty’s Day. This year, I’m celebrating with these cute green matcha macaroons. Of course I dipped them in chocolate because I strongly believe chocolate makes everything better, but also because I was inspired by a chocolate bar that I recently fell in love with: popped rice, matcha, and dark chocolate. It was heaven, just like these macaroons.

These are one of the most simple “cookies” you can make, are a great combo of flavors, and go perfect with a cup of tea… or a green beer. Chewy, sweet (but not too sweet – that’s a pet-peeve of mine with some macaroons I’ve had), earthy, coconut-y, pretty much the perfect treat for this time of the year. I’ll definitely be making these for Easter too!

Chocolate Dipped Matcha Macaroons

 

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

These matcha macaroons are a twist on the classic with a hint of earthy green tea then dipped in dark chocolate. Great with a cup of tea!

Author: thyme & toast

Serves: 10 macaroons

Ingredients

• 1¼ cup unsweetened shredded dried coconut
• ⅓ cup sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon matcha powder
• ⅛ teaspoon salt
• 2 large egg whites
• ¼ teaspoon vanilla extract
• optional: ½ cup semi-sweet or dark chocolate chips

Instructions

1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
2. In a medium bowl, stir together the coconut, sugar, flour, matcha, and salt.
3. Add the egg whites and vanilla to the coconut mixture and mix well to combine.
4. Using a medium cookie scoop or a spoon (or your fingers), scoop out 10 macaroons onto the parchment-lined baking sheet.
5. Bake for 18-20 minutes, or until they become golden on top. Cool on a wire rack.
6. Once cool, melt the chocolate in a double boiler on the stove top or in the microwave in 30-second intervals. Dip the bottoms of the macaroons in the chocolate and set back on the parchment-lined baking sheet. Drizzle the tops with chocolate, if desired. Refrigerate until the chocolate is set, about 5-10 minutes.

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