Chocolate Drizzled Vanilla & Matcha Green Tea Coconut Macaroons.
Raw. And Paleo, too.
Talk about a mouthful. The name implies complexity but whether or not the wording rolls off your tongue, these little green and white gems are sure to please all taste-buds.
With all the fat-fighting power that coconut oil possesses, healthy fats, no refined sugars, no white flour, sugar, gluten, JUNK, you’ll never have to feel guilty about enjoying dessert again.
I love these macaroons because only pure ingredients and pure love go into the making. Simple can be better.
Made with love, of course.
And shared with friends.
Slightly sweetened coconut and dark chocolate dipped raw macaroons.
NOTE: the directions look LONG and complicated. I swear they are not. Just wordy explanations Really, mix, roll, freeze, dip, eat. Done.
Chocolate Dipped and Drizzled.
I wouldn’t want them any other way.
Raw Paleo Vanilla & Matcha Green Tea Macaroons
Makes about 20 small macaroons.
Free of grains, gluten, dairy, soy, and refined sugar
- 2 to 2 ½ cups unsweetened dried coconut
- ¼ cup coconut oil, slightly melted
- 2 tbsp coconut flour
- ¼ cup raw honey
- ½ tsp sea salt
- 2 tsp gluten free vanilla extract
- 3 drops liquid Stevia or stevia powder (optional if wanting slightly sweeter) -optional
- 2 ounces of unsweetened dark chocolate, for dairy-free use Enjoy Life Brand
- 2 tbsp Matcha Green Tea powder (mine was sweetened but you can use unsweetened) -optional
In a food processor, combine unsweetened dried coconut, melted coconut oil, coconut flour, raw honey, sea salt, vanilla extract, and Stevia, if using. Processes the mixture until some of the coconut gets broken down and the ingredients become incorporated together. You will want your mixture to stick together in the food processor, not crumbly.
If the mixture is not wet enough, add more coconut oil or vanilla extract in small amounts- a little will go a long way. (Alternately, if your mixture is TOO wet, add more shredded coconut or coconut flour, again in small quantities.)
Remove half of your coconut mixture and place in separate bowl.
Add the Matcha Green Tea powder to your food processor with an additional splash of vanilla extract. Process for 10 seconds or until well incorporated. Place in another separate bowl.
Place both bowls into the freezer or refrigerator to solidify the coconut oil, about 5 minutes.
In a microwave or double boiler, melt your chocolate. Set aside.
Prepare a sheet pan/baking sheet- line with parchment paper.
Remove one bowl of coconut mixture and carefully roll into small balls- I used about 1 tbsp per ball, if not slightly less. Place ball on parchment paper. Continue with BOTH remaining mixtures.
Once balls are formed, dip ONE SIDE of each ball into the (hopefully still) melted chocolate and place on parchment-lined baking sheet. Again, continue until all of the balls are chocolate dipped.
With a spoon, drizzle chocolate across the top of all coconut macaroons.
Place baking sheet into the freezer or refrigerator to set the chocolate.
Store in the freezer and remove about 5 minutes before eating! Or eat frozen. I don’t judge!