Matcha Macaroons
Matcha macaroons for Passover would have been enough - dayenu! But I dipped them in chocolate and added sprinkles too. Because I can.
Ingredients
- 4 large eggs, cold (You will only need the whites)
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp matcha
- ¼ tsp salt
- 14 oz sweetened coconut, rough chopped
- 1 cup semi-sweet chocolate
- 1 cup rainbow sprinkles
Instructions
- Pre-heat the oven to 325 degrees F. Line two baking sheets with parchment paper and set aside.
- While the eggs are cold, separate the whites from the yolks and place the whites in a large bowl. You are going to just want the whites for this recipe. It's easier to separate the whites from the yolks when they are cold. Then let the whites come to room temperature.
- In a large bowl whisk the egg whites, sugar, vanilla, matcha and salt until frothy and the sugar and matcha dissolve. This should only take about a minute. Do not over mix.
- Then fold in the coconut and mix just until combined and uniform in color. I like to rough chop it so there are some smaller pieces and still some bigger pieces for those crunchy edges.
- Scoop 1 tablespoon scoops onto the baking sheets. They won't spread, but place them about an inch apart. I zhushed the edges a bit if they looked messy.
- Bake for 20 minutes or until lightly browned, rotating the pans halfway through baking.
- Let cool for 5 minutes then cool completely on cooling racks.
- Melt the chocolate in a double boiler or in the microwave in 20 second increments, stirring in between. Mine took two increments to melt.
- One macaroon at a time, dip in the chocolate and then dip in sprinkles. Let harden in the refrigerator.
- Serve at room temperature. You can freeze them for up to two months before or after dipping in chocolate!
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