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.

Shop the Recipe:

  • Matcha tea powder
  • Digital scales
  • Large baking sheet
  • Baking parchment
  • Trigger-release ice cream scoop
  • 70% dark chocolate
  • Double boiler

Coconut Matcha Macaroons on a wire rack with a hand picking one up

More 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 give the recipe a rating which helps others find the recipe on Google. 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.

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
Servings: 9 cookies
Calories: 231kcal


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


  • 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.


  • 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.


Calories: 231kcal | Carbohydrates: 26g | Protein: 3g | Fat: 12g | Saturated Fat: 9g | Sodium: 17mg | Potassium: 189mg | Fiber: 3g | Sugar: 21g | Vitamin A: 90IU | Vitamin C: 0.6mg | Calcium: 14mg | Iron: 2.7mg

Raspberry Matcha Cake {gluten-free}

Raspberry Matcha Cake has light gluten-free matcha sponge layers filled with a sweet tangy raspberry crush and swirled all over with creamy raspberry swiss meringue buttercream.

Raspberry Matcha Cake {gluten-free}

Summer is winding down and Cole and I are looking towards a new routine. It’s just the two of us three days a week, the other two he’s at nursery, and we have had a pretty settled schedule for the past 18 months. We have been going to toddler classes in the morning where we meet up with our friends, who also join us for chaotic lunch together, before going our separate ways for naps and errands in the afternoon. It’s been a brilliant time but I feel change is in the air.

Raspberry Matcha Cake {gluten-free}

Cole completely stopped napping earlier in the summer which means my days are long and aren’t really broken up with a nice restful cup of tea anymore. He is all go and with this active toddler I have begun to think that our mornings singing nursery rhymes are numbered. Coupled with the fact that my mummy friends are welcoming new babies or sending their toddlers off to nursery, we are going to find ourselves pretty solitary as we head into the new term.

Raspberry Matcha Cake {gluten-free}

So, what to do with our days? I have to admit I’m a bit nervous and completely adrift without a routine to fall back on or a weekly plan. I’m not one of those mums who is endlessly creative, setting up little craft stations or putting on indoor activities. I’ve tried to interest him in baking, but he is more keen to eat endless sultanas or the raw egg or the butter sitting on the counter. It’s more an exercise in eating than baking. If I give him the bowl to stir the wooden spoon just ends up going in his mouth along with the raw mixture.

Raspberry Matcha Cake {gluten-free}

So, we’re going to begin a season of trial and error as I look for activities to tire out my relentless son. I think I’ll try some toddler gym classes, maybe swimming, although I am not keen on it myself, public swimming pools just send me right back my dreadful memories of it at school. Damp changing rooms, eye stinging chlorine and the dreaded swimming costume. We’ve just bought him his first balance bike so afternoons in the park will probably be a staple, and then hopefully we might have at least one playdate a week so we don’t drive each other round the bend. I’m hoping I find us some sort of schedule to adhere to as I do like a bit of a plan.

Raspberry Matcha Cake {gluten-free}

I can’t believe we’re heading into the autumn already and organising all these changes. The end of summer has snuck up on me unawares and I have been so behind these past few weeks. Luckily there are still raspberries about to make this delightful Raspberry Matcha Cake which I’ve been meaning to post about for a while now.

Raspberry Matcha Cake {gluten-free}

Although I have to admit this cake is not for everyone as matcha is an acquired taste round these parts. Luke is still unsure about matcha, although the more matcha cakes, brownies and ice cream we have in the house certainly helps to encourage his interest. I adore matcha though and if you are like me then you will be head over heels for Raspberry Matcha Cake. The light fluffy matcha sponge is perfectly balanced with the sweet and fruity raspberry crush filling and the creamy swiss meringue buttercream. I’ve raved about freeze-dried berry powders before but they are really excellent when adding flavour to buttercreams as the fresh zingy hit of raspberries is all there without adding more moisture to the buttercream.

Raspberry Matcha Cake {gluten-free}

The cake is gluten-free and uses sweet rice flour as the main ingredient in the flour blend. If you want to learn more about why sweet rice flour is such an important ingredient in producing successful gluten-free cakes then do check out last week’s post. There are a few other flours involved here which all play their part and I will be discussing each in more depth in the coming months as I continue my series on Gluten-Free Flours. It may seem a lot of different flours but it’s worth stocking up if you are going to be baking a lot of gluten-free cakes.

Raspberry Matcha Cake {gluten-free}

Raspberry Matcha Cake is a perfect way to celebrate the end of summer as we head into our new autumn routines.

Shop the Recipe

  • Matcha Tea Powder
  • Raspberry Powder
  • 8 inch Round Cake Tins
  • Sugar Thermometer

I urge you to give this Raspberry Matcha Cake a try. If you do then please leave a comment below and give the recipe a rating which helps others find the recipe on Google. If you then go on to use this recipe as a launch pad for your own culinary 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.

Raspberry Matcha Cake {gluten-free}

Light gluten-free matcha sponge layers filled with a sweet tangy raspberry crush and swirled all over with creamy raspberry swiss meringue buttercream.
Prep Time1 hr
Cook Time25 mins
Total Time1 hr 25 mins
Course: Dessert
Cuisine: British
Servings: 12 people
Calories: 779kcal


  • 105 g sweet rice flour
  • 75 g oat flour
  • 60 g millet flour
  • 35 g potato starch
  • 30 g tapioca starch
  • 25 g matcha powder
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 300 g butter
  • 300 g caster sugar
  • 5 eggs
  • 2 teaspoons vanilla extract
  • 2 tablespoons milk

Raspberry Crush Filling

  • 225 g raspberries
  • 75 g very good raspberry jam

Raspberry Swiss Meringue Buttercream

  • 6 egg whites 180g
  • 300 g caster sugar
  • 400 g unsalted butter at room temperature, cubed
  • 5 teaspoons raspberry powder
  • A pinch of salt
  • Handful of raspberries for decoration
  • ¼ teaspoon of matcha powder for decoration


  • Pre-heat the oven to 160°C and line and grease 2 x round 20cm cake tins.
  • Cream the butter and sugar on a high speed in a food mixer for about 5 minutes until very light and fluffy.
  • Add the eggs one at a time and mix until completely incorporated, then add the vanilla extract.
  • Sieve the flours, matcha powder, baking powder and salt together in separate mixing bowl, then add into the food mixer. Beat until just combined.
  • Stir in the milk to lighten the batter then divide the batter equally between the two sandwich tins. Bake for 25-30 minutes.
  • Remove the cakes from the oven and leave to settle for 5 minutes in their tins, then turn out onto cooling racks and leave to cool completely.

Raspberry Crush Filling

  • Crush the raspberries roughly into the jam in a small bowl and set aside until assembly.

Raspberry Swiss Meringue Buttercream

  • Heat egg whites and caster sugar in a bain marie, stirring constantly until the sugar has dissolved and the temperature has reached 71°C.
  • Remove the egg whites and sugar from the heat and pour into a stand mixer with whisk attachment. Whisk until the mixture forms stiff peaks.
  • Change the attachment to a paddle attachment. On a low speed add the butter slowly cube by cube. When you have almost added all the butter the mixture will look curdled. Do not fret – this is supposed to happen and just means you are nearly done. Just continue to add all the butter. Once the butter is totally incorporated the frosting will miraculously become a smooth velvety consistency.
  • Add the raspberry powder and pinch of salt and mix into the buttercream.


  • Place one of the sponge layers on a cake board and pipe a circle of raspberry swiss meringue buttercream at the very edge of the top of the cake to act like a dam for the raspberry crush filling.
  • Spread the raspberry filling on top of the cake, right to the edges of the buttercream dam.
  • Place the second sponge layer on top and cover the top and the sides of the cake with the raspberry swiss meringue buttercream.
  • Decorate the top of the cake with a sprinkle of matcha and fresh raspberries.


Calories: 779kcal | Carbohydrates: 77g | Protein: 8g | Fat: 50g | Saturated Fat: 31g | Cholesterol: 194mg | Sodium: 337mg | Potassium: 241mg | Fiber: 2g | Sugar: 55g | Vitamin A: 1665IU | Vitamin C: 6.1mg | Calcium: 69mg | Iron: 1.5mg