No-Bake Matcha Coconut Macaroons

For a no-bake take on matcha cookies and biscuits, press these coconut macaroons into ten small cones. The mixture combines unsweetened desiccated coconut, maple syrup and about 2 tsp (4 g) matcha, then firms up for one hour in the refrigerator.

• Preparation 15 minutes
• Chilling 1 hour
• Total 1 hour 15 minutes
• Yield 10 coconut macaroons
• Equipment food processor, mixing bowl, spatula, baking sheet, parchment paper and refrigerator

Ingredients for ten matcha coconut macaroons

• 6.3 oz (180 g) fine unsweetened desiccated coconut
• 1.6 oz (45 g) melted coconut oil
• 1.8 oz (50 g) maple syrup
• About 2 2/3 tbsp (40 ml) coconut milk
• About 2 tsp (4 g) matcha
• 1 pinch salt

How to make matcha coconut macaroons

1. Set aside 1.4 oz (40 g) unsweetened desiccated coconut in the mixing bowl.
2. Put the remaining 4.9 oz (140 g) in the food processor and pulse briefly to make finer grains.
3. Add the 1.6 oz (45 g) melted coconut oil, 1.8 oz (50 g) maple syrup, about 2 2/3 tbsp (40 ml) coconut milk, about 2 tsp (4 g) matcha and salt.
4. Process until the moist mixture holds together when pressed between your fingers.
5. Transfer it to the bowl with the reserved 1.4 oz (40 g) coconut.
6. Mix to keep some texture.
7. Line the baking sheet with parchment paper.
8. Divide the mixture into ten portions and press each into a small cone on the sheet.
9. Refrigerate for one hour before serving the macaroons chilled.

We prefer pressing the cones firmly rather than dropping loose mounds. With no egg or baking, the mixture holds through compression and the coconut oil firming as it chills. They'll soften if left at room temperature for long, so serve them cold.

Which matcha goes with coconut?

A modest amount of our Essence powder for desserts colors the mixture while letting the coconut come through. Matcha meant for drinking on its own would be hard to taste beneath the syrup and coconut.

Are coconut macaroons and macarons the same recipe?

These macaroons use unsweetened desiccated coconut and firm up in the refrigerator. Macarons require an almond-flour shell and a baked meringue. Choose according to whether you want to skip the oven or work with meringue.

Our tip. Lightly dampen your hands before shaping the cones. The mixture sticks less to your fingers; don't wet the baking sheet.

Allergens. None of the listed ingredients is a common allergen; check the labels of the products you use.