Coconut Matcha Macaroons

These Coconut Matcha Macaroons are easy to make, completely flourless and just 6 ingredients. Dipped and drizzled with dark chocolate, these delicious gluten-free cookies have a crisp exterior and chewy coconutty insides, spiked with a hint of grassy matcha.

Coconut Matcha Macaroons on a wire rack

Coconut Macaroons have always been the failsafe gluten-free cookie and existed long before being gluten-free was even a thing. Good old faithful Mrs Crimble cookies have been around in the supermarkets since the 70’s and the fact they were gluten-free was just a happy bonus to these lovely cookies. These homemade versions are just as delicious but made even more special by the unmistakable notes of matcha.

Coconut Matcha Macaroons on a wire rack

What is the Difference Between Macaroons and Macarons?

It gets a little confusing. Both treats are made with egg whites to create the structure of the cookie.

Traditional French macarons are made with egg whites, ground almonds and sugar to create small delicate cookie halves sandwiched together with a filling. They can be made in a variety of flavours and fillings and require some skill to perfect.

Macaroons refer to a drop cookie made with egg whites, desiccated coconut and sugar, baked and occasionally drizzled with chocolate. They are definitely a more rustic affair. Often you may see condensed milk in the ingredients list for a macaroon but this macaroon recipe is made without condensed milk so they are a little more meringue like.

close up of Coconut Matcha Macaroons on a wire rack

What is Matcha?

Ah, matcha. How do I love thee? Let me count the ways. Matcha is a high quality Japanese green tea with many health benefits. It is made from stone ground green tea leaves and is available as a beautifully vibrant green powder.

Although it is lovely whisked into warm milk and consumed as a hot drink, the powder itself is also a great baking ingredient with delicious results. It can take time to truly know and love matcha which has a very definite flavour with grassy vegetal notes. However, once you give it a chance you will become absolutely hooked on its complex flavour.

Matcha and coconut are a natural pairing. The underlying bitter notes of the matcha are a perfect counterbalance to the sweet meat of coconut.

whisked egg whites in a stand mixer

Coconut Matcha Macaroons being made in a stand mixer

How to make Coconut Matcha Macaroons

  1. Whisk your egg whites until stiff.
  2. Add the caster sugar and whisk until shiny and firm.
  3. Fold in the desiccated coconut and matcha powder.
  4. Drop onto baking parchment and bake.
  5. Dip the cooled cookies into melted chocolate and drizzle with more melted chocolate.

Coconut Matcha Macaroons on a baking tray

Pro Tips for Making the Best Macaroons

    • Medium egg whites are measured at 30g each so if you are using a carton of egg whites then you will need 60g.
    • Make sure the bowl you whisk your egg whites in is extremely clean for the lightest fluffiest cookies.
    • For best results use a stand mixer or electric whisk to whisk the egg whites and sugar.
    • Use the best quality grade matcha you can afford, it can get quite pricey though. Traditionally, the greener the matcha, the better the flavour.
    • Scoop the cookie mixture into even sized amounts onto the baking tray by using an ice cream scoop.
    • Wait until the cookies have completely cooled before dipping them in the chocolate. Let the chocolate set with the cookies upside down
    • You can speed up the setting time of the chocolate by placing the cookies in the fridge.

Coconut Matcha Macaroons on a wire rack
Coconut Matcha Macaroons being dipped into melted chocolate

Alternative Macaroon Flavours

  • Swap out the matcha powder for the same amount of freeze-dried berry powder. Think Coconut Blueberry Macaroons, Coconut Raspberry Macaroons.
  • Use white chocolate instead of dark chocolate. White chocolate, coconut and matcha are perfect together.

How to Make Vegan Coconut Macaroons

  • Exchange the 2 egg whites for 4 tablespoons of aquafaba (the liquid from a can of chickpeas). Whisk the aquafaba in exactly the same way as you would the egg whites and continue the recipe as normal.
  • Also make sure you use vegan dark chocolate.

Coconut Matcha Macaroons on a wire rack with a hand picking one upMore Flourless Cookie Recipes You Might Like:
Peanut Butter Oaty Chocolate Cookies
Easy Flourless Salted Chocolate Chip Cashew Cookies

If you make these Coconut Matcha Macaroons then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

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Coconut Matcha Macaroons on a wire rack

Coconut Matcha Macaroons

Coconut Matcha Macaroons are easy to make, completely flourless and just 6 ingredients. Dipped and drizzled with dark chocolate.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert
Cuisine: British
Keyword: coconut, cookies, flourless, macaroons, matcha
Servings: 9 cookies
Calories: 231kcal
Author: Georgina Hartley

Ingredients

  • 2 egg whites 60g
  • 150 g caster sugar
  • 150 g unsweetened desiccated coconut
  • 1 tablespoon matcha powder
  • 150 g dark chocolate
  • pinch of salt

Instructions

  • Pre-heat the oven to 160°C/140°C fan assisted/gas mark 3 and line a large baking sheet with baking parchment.
  • Beat the egg whites until firm in the spotlessly clean bowl of a stand mixer or with an electric mixer.
  • Add the sugar to the egg whites and whisk until glossy and stiff.
  • Fold in the coconut and matcha powder and mix well.
  • Scoop the mixture using an ice cream scoop into 9 balls and drop on to the lined baking sheet.
  • Bake for 25 minutes.
  • Remove the cookies from the oven and place the cookies on a rack to cool. Reserve the lined baking sheet for later.
  • Melt the chocolate with the salt in a bain marie or a bowl set over a pan of simmering water.
  • Dip the flat bottom of each cookie into the chocolate and set upside down on the lined baking sheet. Reserve some chocolate for the drizzle. Leave the cookies until the chocolate has set.
  • Re-melt the rest of the chocolate then pour into a small piping bag. Turn the cookies the right way up and drizzle the chocolate over in zig zags. Leave to set before eating.

Notes

  • The amount of matcha powder you add will depend on the brand but I find 1 tablespoon is just enough so the matcha flavour comes through but isn’t overpowering.
  • For the chocolate drizzle either use a small piping bag or pour the chocolate into a small plastic freezer bag and snip off the tip to create a makeshift piping bag.
  • The cookies can keep for up to 3 days in Tupperware or a sealed container, but they are best the day they are made.
General Recipe Notes
  • Unless stated I always use medium eggs, unsalted butter and kosher salt.

Nutrition

Calories: 231kcal | Carbohydrates: 26g | Protein: 3g | Fat: 12g | Saturated Fat: 9g | Sodium: 17mg | Potassium: 189mg | Fiber: 3g | Sugar: 21g | Vitamin A: 1.8% | Vitamin C: 0.7% | Calcium: 1.4% | Iron: 14.9%

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Peanut Butter Oaty Chocolate Cookies {gluten-free}

These flourless, dairy-free Peanut Butter Oaty Chocolate Cookies are no fuss to make and are one of the most satisfyingly chewy cookies you will have the pleasure to bake. Directions for converting the cookie to vegan and refined sugar-free are also included below.

Peanut Butter Oaty Chocolate Cookies {gluten-free, dairy-free}

Sometimes you hit upon a food/ingredient/ recipe which is perfect for exactly where you are in your life. I said last week that I was having a bit of a love affair with oats but it also goes further than that. I am utterly devoted to and thinking about running away with these Peanut Butter Oaty Chocolate Cookies. They are the only thing I want to eat all the time and at this point I think my body is just being fuelled by peanut butter, oats and chocolate.

Peanut Butter Oaty Chocolate Cookies {gluten-free, dairy-free}

It took a while to get these cookies exactly how I wanted them so I made many batches. Each one delicious but needed tweaking here and there. I am unashamed to say I pretty much ate every cookie of every batch. Despite the tweaking it turns out that you can’t really go wrong with peanut butter and oats. I have eaten these cookies by the tray load. For breakfast, for mid-morning snacks, at 3am feedings and in lieu of any meal that may have snuck up on me unawares. There is never a time for this cookie to not hit the spot.

Peanut Butter Oaty Chocolate Cookies {gluten-free, dairy-free}

The last batch though I perfected. These Peanut Butter Oaty Chocolate Cookies were magnificent. So I did what any generous baker would do when they have hit upon cookie pay dirt, I sealed them in Tupperware and hid them at the back of the fridge without informing any members of my family. Then I ate them in secret. To be honest, it has been a little like having an affair. So many lies and deception. On more than one occasion Cole would run into the kitchen wondering what I was doing inside the fridge. ‘What are you eating Mummy?’ ‘Nothing,’ I would mumble, oats falling out of the corners of my mouth ‘Open your mouth Mummy,’ My toddler would demand. He was a lot harder to fool than Luke and I may have had to slip him a cookie or two to aid his silence.

Then when I finally confessed to Luke what I had done and his feelings were a little hurt that I felt it necessary to hide such an important part of my life with him I magnanimously agreed to bake him a batch. I had run out of my stash so baking more cookies might have been on my agenda anyway.

Peanut Butter Oaty Chocolate Cookies {gluten-free, dairy-free}

These Peanut Butter Oaty Chocolate Cookies are so wonderful as they require minimal ingredients. Seven to be exact. And only a brief moment of your time concocting them in the kitchen. They don’t have flour, just oats. They are dairy-free (if you use vegan dark chocolate) and they are loaded with hunger satiating peanut butter. Whipping up a quick batch for Luke was no hardship. I did it with my baby in a sling and my toddler standing on a stool next to me helping ‘weigh’ out the ingredients. To be honest, he was eating as much as he was weighing out. Plus he thinks that all measurements in recipes are ‘fifty hundred grams’ so he’s got a bit of way to go before he’s a completely reliable sous chef.

The chocolate dip at the end, after the cookies have cooled, are not a game changer. If you just want a quick peanut butter cookie fix then you have all you need right there. But if you can’t resist a bit of chocolate with your peanut butter then I urge you not to. The dark chocolate dip sprinkled generously with sea salt is what takes these cookies to above and beyond the call of duty. I had to keep them in the fridge so the chocolate didn’t melt on the crazily hot day we had in London last week (our premature summer didn’t last, yesterday it was hailing golf balls) but actually that worked in its favour. I loved the cookies straight from the fridge and the fact that the chocolate hardened into a crisp shell surrounding its chewy peanut butter interior.

Peanut Butter Oaty Chocolate Cookies {gluten-free, dairy-free}

The only thing I would ask of you when making these cookies is that you use natural peanut butter without salt (or any other ingredient for that matter) and use it from the top of the jar when it’s still beautifully golden and runny. You don’t want the hard stuff that’s been languishing at the bottom of the jar for a few weeks as the cookies won’t have enough moisture to hold together. However, I have made them with the peanut butter remnants at the bottom of the jar and if that’s all you have and can’t be bothered to nip to the shops then just add a tablespoon or two of milk (I used coconut milk) for extra moisture.

I also, for good measure, tested this recipe as a vegan and refined sugar-free recipe. The cookies were still good so by all means go down that route if that’s the only way you would get to try these cookies. I just preferred them made with an egg and a bit of brown sugar. For the vegan cookie, replace the egg with a chia egg and for the refined sugar-free version, replace the brown sugar with dates. The notes on these changes are included in the recipe below.

Peanut Butter Oaty Chocolate Cookies {gluten-free, dairy-free}

Now, you must rush to the kitchen immediately and bake up these bad boys. Although you might not forgive me if you become as obsessed with them as I am.

Peanut Butter Oaty Chocolate Cookies {gluten-free}

These flourless, dairy-free Peanut Butter Oaty Chocolate Cookies are no fuss to make and are one of the most satisfyingly chewy cookies you will have the pleasure to bake.
Prep Time20 mins
Cook Time7 mins
Total Time1 hr 27 mins
Course: Dessert
Cuisine: British
Keyword: gluten-free chocolate peanut butter oat cookies, peanut butter oaty chocolate cookie recipe, peanut butter oaty chocolate cookies
Servings: 12 cookies
Calories: 268kcal
Author: Georgina Hartley

Ingredients

  • 1 egg*
  • 100 g soft light brown sugar*
  • 300 g natural peanut butter
  • 125 g jumbo rolled gluten-free oats
  • 1 teaspoon bicarbonate of soda
  • ¾ teaspoon sea salt plus extra for sprinkling
  • 100 g dark chocolate chips melted

Instructions

  • Pre-heat oven to 180°C.
  • Whisk the egg and sugar together in a large mixing bowl until pale and smooth.
  • Add the peanut butter, oats, bicarbonate of soda and sea salt and mix until the batter is smooth and thick.
  • Using the palms of your hands roll up the dough into balls of about 45g each and place on a baking sheet a couple of inches apart. Press down slightly so the top of the cookies are flat.
  • Bake for 6-8 minutes until the cookies are just turning golden.
  • Remove from the oven and leave on the baking sheet for 5 minutes to firm up before moving them to a wire rack to finish cooling.
  • Dip each cookie in melted chocolate and sprinkle on sea salt then leave to set.

Notes

*For a vegan cookie, replace the egg with 1 chia egg. (1 tablespoon ground chia seeds whisked into 3 tablespoons water and left to set for 5 minutes in the fridge. Use then the way you would the normal egg)
*For a refined sugar-free cookie, replace the sugar with 8 pitted dates, blended to a puree. The mixture will be a little stickier before going into the oven but comes out pretty much the same cookie consistency.

Nutrition

Calories: 268kcal | Carbohydrates: 24g | Protein: 8g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 13mg | Sodium: 368mg | Potassium: 268mg | Fiber: 2g | Sugar: 13g | Vitamin A: 0.4% | Calcium: 5% | Iron: 6.3%

Sweet Potato Chocolate Truffle Torte

This Sweet Potato Chocolate Truffle Torte is so decadently delicious you won’t believe that it is dairy-free, flourless and refined sugar-free.

Sweet Potato Chocolate Truffle Torte

Sweet Potato Chocolate Truffle Torte will become your new dessert life-saver. It is made with seven ingredients, beaten together in one bowl and only takes 20 minutes in the oven. To really get you interested though I should also mention that it is dairy-free, flourless and refined sugar-free so should suit a lot of dietary restrictions you’ve placed on yourself this January. Basically what I’m saying is you can cheat and have dessert.

Sweet Potato Chocolate Truffle Torte

Baking and eating this Sweet Potato Chocolate Truffle Torte may not shrink your dress size, as let’s face it this is dessert but it’s a better choice than most. Since it is made without any refined sugar then one small wedge, served with a dollop of maple syrup sweetened whipped double cream or coconut cream hits the spot and doesn’t leave you craving more. Until the next night after dinner when you remember you still have a slice left and you had better eat it as it will only sit there taunting you until you cave in.

Sweet Potato Chocolate Truffle Torte

Sweet Potato Chocolate Truffle Torte

I can’t remember what recipe I was trying to achieve when I developed this one, I think some sort of sweet potato chocolate brownie and what came out of the oven was this, so much better than what I had intended. I have now made it several times since on purpose and it bowls over anyone who cares to try it. Although I have yet to find anyone to refuse.

Sweet Potato Chocolate Truffle Torte

The consistency is very mousse like when it first comes out of the oven but if you leave it to cool then it settles into a fluffy truffly slice of chocolate heaven. You can’t taste the sweet potato as such but it certainly gives the torte an amazingly rich texture and forgoes the need for any flour. It feels so decadent and sophisticated but is such a cinch to throw together. Ideal if you are looking for a dessert shortcut or you think you can’t make a fancy dessert and you need to impress. Remember Valentines Day is just a stone’s throw away.

Sweet Potato Chocolate Truffle Torte

The only stumbling block for you may be that you don’t have sweet potato puree just sitting around your fridge. I do, pretty much every day, but please don’t hate me for it. Just before I arrange my weekly shop I delve into my sweet potato stash sitting on my kitchen work-top and wrap whatever potatoes are left individually in tin foil and bake in the oven until the potatoes are soft. I then scoop out the flesh which has pretty much turned into sweet potato puree by this stage and stash in the fridge until I find a purpose for them. To keep things simple you can re-heat the sweet potato puree in a saucepan with a good knob of butter and mash with a fork for a quick accompaniment to dinner. However, one of my favourite ways to use leftover sweet potato puree is to whisk into a couple of eggs with feta and kale and cook in a small omelette pan to make a very easy tortilla. Also let’s not forget about Happiness Bread which is one of my favourite ways to start the day. So have I convinced you that you need to keep a stash of sweet potato puree on hand yet? I have? Fantastic.

Sweet Potato Chocolate Truffle Torte

So now that you have your sweet potato puree happily residing in your fridge you have absolutely no excuse not to make this exceedingly simply yet uncompromisingly delicious Sweet Potato Chocolate Truffle Torte. However, if pre-preparing the sweet potato puree is never going to happen for you then feel free to use tinned pumpkin puree. I won’t tell.

Sweet Potato Chocolate Truffle Torte

Sweet Potato Chocolate Truffle Torte

This Sweet Potato Chocolate Truffle Torte is so decadently delicious you won’t believe that it is dairy-free, flourless and refined sugar-free.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: British
Keyword: dairy-free chocolate truffle torte, sweet potato chocolate truffle torte, sweet potato chocolate truffle torte recipe
Servings: 8 servings
Calories: 416kcal
Author: Georgina Hartley

Ingredients

  • 300 g 70% dark chocolate
  • 200 g coconut milk
  • 150 g sweet potato puree*
  • 100 g almond butter
  • 3 eggs
  • 75 ml maple syrup
  • ½ teaspoon salt

Instructions

  • Pre-heat the oven to 160°C and line and grease an 8 inch round cake tin.
  • Melt the chocolate in a bain marie or a bowl set over a saucepan of simmering water, then pour into a large mixing bowl.
  • Add the rest of the ingredients and beat until well mixed.
  • Pour into the prepared cake tin and bake for 20 minutes.
  • Remove from the oven and let cool in the tin for 10 minutes before turning and leaving to cool completely before serving.

Notes

*Prepare the sweet potato puree by wrapping whole sweet potatoes in tin foil, placing them on a baking tray and baking them for about 45 minutes (depending on the size of your potato). Use a tea towel to help you gauge when they are ready by protecting your hands from the heat as you press down lightly on the surface of the tin foil. They are ready when the potato within feels soft to touch. Remove the potatoes from the oven, leave to cool before unwrapping and scooping out the potato flesh. Stash the flesh in the fridge until ready to use.
*You can also use tinned pumpkin puree instead of the sweet potato puree.
*Serve with whipped double cream or coconut cream (if you want to keep it dairy free) sweetened with a little maple syrup.

Nutrition

Calories: 416kcal | Carbohydrates: 30g | Protein: 8g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 62mg | Sodium: 187mg | Potassium: 549mg | Fiber: 5g | Sugar: 16g | Vitamin A: 74.1% | Vitamin C: 4.8% | Calcium: 10.2% | Iron: 34.1%

Easy Flourless Salted Chocolate Chip Cashew Cookies

These Easy Flourless Salted Chocolate Chip Cashew Cookies will become an absolute staple in your kitchen. They take no longer than 15 minutes from the second you enter the kitchen to your first cheeky nibble on a warm salty and chocolate molten cookie straight out of the oven. It’s quicker than a stroll to Tesco and better than any gluten-free cookies you can buy there or anywhere.

Easy Flourless Salted Chocolate Chip Cashew Cookies

Cashew Butter for Easy Flourless Salted Chocolate Chip Cashew Cookies

The secret ingredient is cashew butter which replaces the flour and butter you would use in a standard chocolate chip cookie recipe without compromising taste or texture. The cookies have a soft chew and a lovely undercurrent of sweet cashew which isn’t overpowering in the slightest.

Easy Flourless Salted Chocolate Chip Cashew Cookies

All manner of nut butters are ubiquitous in the supermarkets these days but if you want a homemade affair that is cheaper, silky smooth and the easiest ingredient you will ever make for your larder then visit my recipe here. It is still a surprise to people when I explain how easy it is to make nut butters – the only ingredients are nuts. No actual butter. So this makes it okay when you laden your toast in half a block of salty butter before slathering on an obscene amount of cashew butter.

Easy Flourless Salted Chocolate Chip Cashew Cookies

Salt is always the name of the game in my baking arena and here I require fleur de sel, crunchy little crystals of salt hand-harvested in Brittany. Of course you can use normal sea salt but then do reduce the quantity a little as fleur de sel is particularly gentle.

Easy Flourless Salted Chocolate Chip Cashew Cookies

These cookies have become a godsend of late. I have been darting around the country visiting family, going on hen weekends, baking for my cake stall in this interminable heatwave and holding my patience with a baby who has just realised he is a tantrum throwing toddler and is making the most of his new identity.

Easy Flourless Salted Chocolate Chip Cashew Cookies

A cookie, a cup of tea and a sit down has been the only thing I have craved these past few weeks. Oh, and more sleep but that goes without saying for any mother. Plus with all the frenetic cake stall baking I want to relax the pace with a laid back cookie that only requires a mixing bowl, wooden spoon and no more than seven minutes in the oven. So easy and so perfect.

Easy Flourless Salted Chocolate Chip Cashew Cookies
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4 from 1 vote

Easy Flourless Salted Chocolate Chip Cashew Cookies

Easy Flourless Salted Chocolate Chip Cashew Cookies are foolproof, with minimal ingredients, no fuss and are absolutely delicious.
Prep Time15 mins
Cook Time8 mins
Total Time23 mins
Course: Dessert
Cuisine: American
Keyword: cashew, chocolate chip, cookies, flourless
Servings: 15 cookies
Calories: 161kcal

Ingredients

  • 1 egg
  • 50 g soft light brown sugar
  • 50 g caster sugar
  • 250 g cashew butter
  • 1 teaspoon bicarbonate of soda
  • 100 g chocolate chips either milk or dark work well
  • 1 teaspoon fleur de sel if using regular sea salt reduce to 1/2 teaspoon

Instructions

  • Pre-heat oven to 180°C /160°C fan/gas mark 4 and line a large baking tray with baking parchment.
  • Whisk the egg and sugars together in a large mixing bowl until combined.
  • Add the cashew butter, bicarbonate of soda and sea salt until the batter is smooth and thick.
  • Finally stir in the chocolate chips until evenly dispersed.
  • Leave for a couple of minutes for the dough to set then using the palms of your hands roll up the sticky dough into balls of about about 30g each and place on a baking sheet a couple of inches apart. Crumble a little salt on top of each cookie and press down slightly.
  • Bake for 6-8 minutes until the cookies are just turning golden.
  • Remove from the oven and leave on the baking sheet for 5 minutes to firm up before moving them to a wire rack to finish cooling.

Notes

Making your own cashew butter is easy. See my recipe here.

Nutrition

Calories: 161kcal | Carbohydrates: 15g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 236mg | Potassium: 118mg | Sugar: 10g | Vitamin A: 0.3% | Calcium: 1.3% | Iron: 6.1%
Easy Flourless Salted Chocolate Chip Cashew Cookies