Dark chocolate coconut matcha macaroons

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No Passover seder (or any large style gathering really) is complete without a slightly crispy, delicate coconut macaroon. A classic gluten-free treat, these dark chocolate coconut matcha macaroons are 100% vegan and put a delicious plant-based spin on your holiday celebration, weekend indulgence, cookie swap–any moment is right for a matcha macaroon! Refined sugar free, sweetened slightly with maple syrup, the natural coconut flavor imparts a lightness and texture I can’t get enough of. Paired with dark chocolate it is truly a match-a made in heaven!

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macaroon ingredients
pre baked macaroons

We’re using culinary grade matcha in here (no need for the expensive variety) and rice flour as a binder. This simple recipe is quick to prepare, the only tricky part is waiting for the chocolate to cool! If you too have a fond nostalgia for the Manischewitz can of macaroons past (I still remember the crinkle of peeling back that aluminum seal) then you can feel good about starting a new memorable tradition of your own. Just make sure you’re serving up with package free matzo to really elevate your Passover dinner.

heating coconut milk and maples syrup
shredded coconut
sifting rice flour
matcha powder
mixed matcha macaroon ingredients
shaped matcha macaroon ingredients
baked matcha macaroon ingredients
melted chocolate
dipped matcha macaroon
dipped matcha macaroon
matcha macaroon
matcha macaroon

Dark chocolate coconut matcha macaroons   by

A classic gluten-free treat, these dark chocolate coconut matcha macaroons are 100% vegan and put a delicious plant-based spin on your Passover celebration.

makes: 14 - 15 | prep time: 5 min | setting time: 1 - 2 hours | cook time: 30 min | total time: 35 min

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vegan matcha coconut macaroons

Ingredients

  • 1/2 cup full fat coconut milk (I like Aroy D)
  • 1/4 cup maple syrup
  • 1/2 tsp vanilla
  • 1/4 tsp kosher salt
  • 1 1/2 cup finely shredded coconut (unsweetened)
  • 3 tbsp rice flour
  • 2 tsp culinary grade matcha powder

For dipping

  • 1/2 cup dark chocolate chips
  • 1 tspp coconut oil

To-Do's

  1. Preheat oven to 315 degrees. Line a baking sheet with a silpat baking mat. Set aside.
  2. In a medium saucepan heat coconut milk and maple syrup on low, stirring slowly until combined. Don’t let the mixture simmer or get too hot. 
  3. Turn off heat and add vanilla, salt, and shredded coconut. Stir together.
  4. Using a small sieve, sift in rice flour and matcha powder. Use a spoon or spatula to flatten any matcha clumps in sieve.
  5. Use a fork to stir all ingredients until thoroughly combined.
  6. Using a cookie scooper (approx 1”) scoop mixture and pack down. You can also use a spoon or tablespoon to scoop. Release mixture onto prepared baking sheet. Repeat for approx 14 – 15 macaroons. You may need to use clean fingers to reshape slightly, as needed.
  7. Once scooping is complete, place in oven and bake for 30 minutes. Remove from oven and let cool 15 – 20 minutes. This helps the macaroon finish setting.
  8. While cooling, boil a small pot of water. Place a double boiler or heat proof bowl on top of boiling water and turn down to low. Add in chocolate chips and coconut oil and stir gently until completely melted. Remove from heat.
  9. Prepare a cooling rack. Move macaroons to cooling rack carefully. Place cooling rack on top of the baking sheet. Once macaroons have set, dip the bottom of the macaroon into the melted chocolate, slowly flip upside down and place the macaroon chocolate side up on the cooling rack. The squares will ideally hold it in place.
  10. Repeat with remaining macaroons. Let chocolate set, 1 – 2 hours on the counter, or 45 minutes – 1 hour in the fridge.
  11. Enjoy! Best eaten day of but will store well in an airtight container on the counter for 3 – 4 days.
Rated [awcr_rating type="averageRating"]/5 based on 2 reviews

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