Indulge in the perfect combination of matcha, coconut, and chocolate with these gluten-free macaroons. They are a delightful treat that's both delicious and visually appealing, making them an excellent choice for parties or dessert anytime.
Ingredients: 2 cups shredded coconut. 1/2 cup almond flour. 2 tablespoons matcha powder. 1/2 cup honey or maple syrup. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 4 oz dark chocolate gluten-free. 1 tablespoon coconut oil for chocolate coating.
Instructions: Warm your oven up to 325F 160C and put parchment paper on a baking sheet. Shred the coconut, add the almond flour, matcha powder, and salt to a large bowl. Put the coconut oil in a different bowl that can go in the microwave. Melt the coconut oil and mix it with the honey or maple syrup and vanilla extract. Add the dry ingredients to the wet mixture and mix them together well. Shape the dough into small balls about the size of macaroons using a cookie scoop or your hands. Place the balls on the baking sheet that has been prepared. The macaroons should be baked in a hot oven for 15 to 18 minutes, or until the edges turn golden brown. On a wire rack, take the macaroons out of the oven and let them cool all the way down. Slowly melt the dark chocolate and 1 tablespoon of coconut oil in a bowl that can go in the microwave. Stir the mixture every 30 seconds until it is smooth. Put each macaroon back on the parchment paper after dipping it into the melted chocolate mixture. Let any extra chocolate drip off. Put the macaroons with chocolate on them in the fridge for about 30 minutes, or until the chocolate is hard. Your Gluten-Free Matcha Coconut Macaroons with Chocolate Coating are ready to eat once the chocolate has hardened.
Prep Time: 20 minutes
Cook Time: 18 minutes
Schallemaaj
