Raw Matcha Macaroons
T Tegan Woo

Raw Matcha Macaroons

Oct 16, 2015 · matcha · recipes

We have a bit of a sweet tooth and are always on the lookout for ways to get some sweetness while still eating clean and staying in line with our health goals. Although we don’t follow a paleo or vegan diet, we are gluten free and these macaroons are friendly to all three. We'll take any opportunity to use matcha in our food and lean towards recipes that are simple. Enter raw matcha macaroons. 

Matcha is 100% pure green tea in powder form. Instead of steeping the leaves, you are consuming the whole leaf ground into a fine powder. Matcha boosts energy without jitters or a crash, increases your ability to concentrate, is packed with antioxidants, has a high chlorophyll content that helps your body naturally detox and it can help your body burn more calories! You can read more about the health benefits of matcha here

Why is coconut oil popping up in everything? Not only does it add great flavour to recipes, it has a unique combination of fatty acids that have many health benefits. Coconut oil has therapeutic effects on the brain, can increase weight loss by increasing energy expenditure (metabolic rate) and has antimicrobial properties that aid in digestion and immunity. 


  • 2 ½ cups of shredded coconut, divided into 1 ¾ cup and ¾ cup
  • 2 tbsp of melted coconut oil
  • 3 tbsp of coconut syrup (or coconut nectar, honey, agave)
  • 2 tbsp of coconut milk
  • 1 tsp real vanilla extract
  • 1-2 tsp of matcha (We use our organic classic matcha for baking)
  • ⅛ tsp of sea salt


  1. Take the 1 ¾ cup of coconut that you separated and blend in a food processor. Process for a few minutes until the coconut is a paste (or almost a paste if your processor can't quite get it there). 
  2. Add the rest of the ingredients to the food processor and process for 30 seconds, just to combine the ingredients.
  3. Add the remaining ¾ cup of shredded coconut and process for 5-10 seconds.
  4. Use your hands to form small balls with the dough. The balls may seem fragile and/or oily at this stage, but that’s what we experienced too. Once they’re been in the fridge to firm up, they hold their shape. 


What do you think? Are you going to try making these macaroons?

Adapted from a recipe we found on Design Love Fest. 

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