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+ servings

Raw coconut matcha macaroons

Serving Size: 10
Yummy bite sized treats that curb that sweet craving. Great in the go! You can also dehydrate theses for an extra crunch texture!

Recipe by: Jen Stone

Cook Times

Active Prep10
Hands-On Cook5
Hands-Off Cook0
Total Time15 minutes
Recipe Serving Size10

Cooking Tools Required

Food Processor, Oven, Refrigerator, Saucepan


  • 3 ¼ cup unsweetened shredded coconut fine shred
  • ½ cup coconut oil melted
  • cup almond meal
  • 2 tablespoon coconut nectar raw honey or maple syrup can be substituted
  • 1 ½ teaspoon matcha high quality
  • ¼ teaspoon vanilla bean powder
  • ¼ teaspoon Himalayan pink salt


  • In a food processor, process 3 cups of dried coconut and melted coconut oil for 1-2 minutes.
  • Add almond meal, coconut nectar, matcha, vanilla, salt, and process until well combined.
  • Scrape dough in to a mixing bowl and fold in additional 3 tbsp of dried coconut.
  • Using a teaspoon or cookie scoop, form bite size balls. If dehydrating, place on dehydrator trays. If not, place on parchment lined baking sheet.
  • If dehydrating, dehydrate at 115 degrees for about an hour. Be careful to not over dehydrate.
  • If not, crust chill macaroons in refrigerator for an hour before consumption
Reheating Instructions

Store macaroons in an airtight container in the fridge for 5-7 days!


Calories: 314kcal | Carbohydrates: 11g | Protein: 3g | Fat: 31g | Saturated Fat: 26g | Sodium: 69mg | Potassium: 151mg | Fiber: 5g | Sugar: 6g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg