Sometimes I get this craving for coconut macaroons that hits me out of nowhere. In this case I kept thinking about Almond Joy chocolate bars, which sparked the craving for coconut, and then coconut macaroons. Now pair that random craving with a little (okay major) obsession with matcha, and that is how I came up with a matcha coconut macaroon.
My mouth was already watering at the thought of having a matcha coconut macaroon, but then I came across a silicone mould I haven’t used in a while. Thanks to Marie Kondo and clearing all things that don’t spark joy, I was able to find a couple things that got lost in all my baking supplies, including said silicone mould. It has 24 one inch-wide semi-sphere cavities, so I decided to bake the macaroons in this tiny mould, which lead me to the idea of enrobing these babies, and create little coconut bonbons.
While the Almond Joy is a coconut filling and an almond enrobed in milk chocolate, I thought I would coat the matcha macaroon in white chocolate to balance out the bitterness from the matcha. I also coated the white chocolate in shredded coconut before it set to let it resemble an original coconut macaroon. If you don’t know how to temper chocolate but would love to learn, I have a tutorial and blog post all about chocolate tempering here. These little coconut bonbons sure are a treat, and I hope you get to try these delicious bites!
Here is the recipe. The coconut macaroon recipe is adapted from my coconut macaroon nests from the white chocolate mousse eggs recipe that I made for Easter. Feel free to watch the video tutorial below!
200g (2 cups) sweetened coconut shreds
105g (1/3 cups) sweetened condensed milk
6g (1 tbsp) matcha dissolved in 2 tsp (10g) hot water
5g (1 tsp) vanilla extract
2 egg whites
3g (1/2 tsp) salt
For topping & coating (optional)
300g (1-3/4 cup) tempered white chocolate
200g (2 cups) toasted coconut shreds
24 whole almonds
- Preheat your oven to 163C/325F.
- Brush melted butter into each cavity of the silicone mould.
- In a small heatproof bowl, dissolve matcha powder with 2-3 tsp hot water
- In a larger bowl, mix the coconut, condensed milk, vanilla extract, and matcha mixture.
- Using a hand mixer or stand mixer with a whisk attachment, whip your egg whites and salt on high speed until your egg whites are at medium peaks.
- Fold your egg white into your coconut mixture.
- Scoop the batter into each cavity of your silicone mould using two teaspoons.
- Bake for 15min or until golden brown.
- Pop each macaroon out of the moulds and let cool completely on a wire rack.
- Toast the coconut and let cool. Place into a bowl.
- Melt and temper the white chocolate, bringing it to working temperature, and have it ready for dipping.
- Dip the macaroons into the chocolate, tapping off excess, and then directly placing into the bowl of coconut.
- Place the bonbon onto a clean tray lined with parchment paper, take a whole almond, and adhere it to the coconut bonbon using a little white chocolate as glue.