INGREDIENTS

• Matcha Coconut Macaroons
• • 2 large egg whites
• • ¾ cup granulated sugar
• • 1 tsp vanilla extract
• • 1 tsp Matcha powder
• • 2 cups unsweetened coconut
• • ½ cup sweetened coconut
• • ½ tsp salt
• Matcha Glaze
• • 2 Tbsps milk
• • 1 cup powdered sugar
• • 1 Tbsp Matcha powder

DIRECTIONS

• Matcha Coconut Macaroons
• 1. Preheat oven to 325F. Line two baking sheets with parchment paper.
• 2. In a large bowl, whisk egg whites, sugar, vanilla and Matcha powder until well combined and fluffy.
• 3. Fold in coconuts and salt.
• 4. With wet hands to shape the coconut mixture into small balls, about 1 Tbsp-sized, and place them on the prepare baking sheets, spacing an inch apart.
• 5. Bake for 16 to 18 minutes until golden. Let cool slightly before transferring to wire rack to cool completely.
• Matcha Glaze
• 1. To prepare the Matcha glaze, whisk all ingredients slowly until slightly thickened and completely smooth.
• 2x`. Spoon about a tsp of glaze on top of each macaroon. Decorate with sprinkles if preferred.