How To : Coconut Matcha Macaroons

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As someone who is passionate about only eating whole, clean ingredients, making these macaroons was a no-brainer. Macaroons have always been one of those foods that were off limits to me due to various allergies, but I was determined to find a way. These are quick and easy to make with only four ingredients and are void of most common allergens.

Recipe Type: Paleo, AIP, Gluten Free, Grain Free, Vegan, Sugar-Free
Makes: 16 Macaroons

Prep Time: 2-3 minutes | Production: 14 minutes

Reusable Materials:

+ glass storage container
+ parchment paper
+ mixing bowl
+ measuring spoons
+ measuring cup

Ingredients:

2 (Very Ripe) bananas
1 1/3 cup of unsweetened shredded coconut
¼ tsp of vanilla extract
1 ½ tbsp. matcha

Instructions:

+ Preheat oven to 350 F
+ In a small bowl, mash your banana with a fork, adding the vanilla, and continue to mash until all lumps are gone
+ Stirring in the shredded coconut until your mixture looks like coarsely mashed potatoes, add in the matcha so that it is evenly distributed throughout the mix
+Use approx.. 2 tbsp per macaroon, scooping them into balls and evenly placing them on the parchment lined cooking sheet.
+ Bake for ten minutes, check the underside of the macaroon to see that they are starting to show bits of brown around the edges. Lightly sprinkle some shredded coconut on the top, place the macaroons back inside on broil for 1-2 minutes.
+ Take them out and let them cool until they are comfortable to handle and they can be stored in a glass container, either at room temp or in the fridge.

If you’d like, you can melt some chocolate to dip the finished macaroons in and then let them cool in your refrigerator.

Happy Making Darlings!