We love matcha! We all do! Matcha flavored desserts are one of the all-time favorites, probably next or even equal to chocolate desserts.

Matcha powder is loaded with natural and healthy antioxidants. We are in love with the serene and earthy fragrance and the vibrant color.  I adore matcha’s versatility when it comes to baking. And how I love to bake with matcha! Cakes, cheesecakes, cookies, buns, ice cream, macarons, donuts…

There is something beautiful and simplistic about matcha and coconut together. The mild bitterness of matcha powder pairs perfectly with the subtle sweetness of coconut, and that makes for an amazingly exotic balance of flavours. I dressed up my original coconut macaroons with a beautiful shade of green, thanks to Aiya Matcha‘s high-quality cooking grade matcha. Just a teaspoonful provides the perfect matcha earthiness to these chewy and sweet little cookies. Coconut macaroons, one of the most simple cookies that anyone can make, are one special treat that requires no baking skills. Unless you really hate coconut, there is no reason you should not have a bag of coconut in your pantry all the time just to whip up something really quick and tasty to satisfy that I-need-something-coconuty-now crave!

Now let’s talk about the matcha glaze. It’s totally unnecessary! I know! But, I did it because it made the macaroons look soooooooo adorable and pretty!

Ingredients (about 24 cookies):
Matcha Coconut Macaroons
2 large egg whites
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon matcha powder
2 cups unsweetened coconut
1/2 cup sweetened coconut
1/2 teaspoon salt
Matcha Glaze
2 tablespoons milk
1 cup powdered sugar
1 tablespoon matcha powder

Directions:
Preheat oven to 325F. Line two baking sheets with parchment paper.
In a large bowl, whisk egg whites, sugar, vanilla and matcha powder until well combined and fluffy.
Fold in coconuts and salt.
With wet hands to shape the coconut mixture into small balls, about 1 tablespoon-sized, and place them on the prepare baking sheets, spacing an inch apart.
Bake for 16 to 18 minutes until golden. Let cool slightly before transferring to wire rack to cool completely.
To prepare the matcha glaze, whisk all ingredients slowly until slightly thickened and completely smooth.
Spoon about a teaspoon of glaze on top of each macaroon. Decorate with sprinkles if preferred.

This post is sponsored by Aiya Matcha.