The mild toasty flavor of matcha powder pairs well with sweet coconut in this fast macaroon recipe by blogger Molly Yeh.
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14 ounces sweetened shredded coconut
1 teaspoon matcha powder
3/4 cups sweetened condensed milk
1 teaspoon vanilla extract
2 large egg whites
1/2 teaspoon kosher salt
How to Make It
Preheat the oven to 350°. Line a baking sheet with parchment paper and set aside. In a large bowl, toss together the coconut and matcha powder. Add the sweetened condensed milk and vanilla extract and stir to combine.
In a separate bowl, beat together the egg whites and salt until stiff peaks form. Fold the egg whites into the coconut mixture and spoon 2-inch mounds onto the baking sheets, about 1 inch apart. Bake until the tops begin to brown, about 20 minutes.
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