Matcharoons

Matcharoons

By
From
The Yoga Kitchen
Makes
30
Photographer
Lisa Cohen

Matcha has become a popular food ingredient and its health benefits are ones I love to shout about. Matcha is bitter so when cooking use light flavours such as ginger, lime or cardamom to boost and enhance its flavour.

Ingredients

Quantity Ingredient
250g desiccated coconut
2 tablespoons premium-grade matcha powder
1 tablespoon ground cardamom
250g ground almonds
1/2 teaspoon himalayan salt
260g coconut nectar or raw honey
75ml melted coconut oil
1 tablespoon vanilla extract

Method

  1. Preheat the oven to 120°C. Line 2 baking sheets with baking paper (parchment paper). In a large bowl, combine the coconut, matcha powder, ground cardamom, ground almonds and salt and stir to combine thoroughly. Add the coconut nectar, coconut oil and vanilla extract and stir well again. Chill in the refrigerator for 30 minutes.
  2. Roll a small handful of the chilled mixture into a cookie-sized round in the palm of your hands, then place on the prepared baking sheet. Repeat with the remaining dough to make 30 cookies. Alternatively, use an ice-cream scoop to place even mounds onto the baking sheets. Flatten each cookie with the tines of a fork. These cookies do not spread while baking, so there is no need to space them too far apart.
  3. Bake for 50–60 minutes or until dried and crisp around the edges but still soft in the middle. Remove from the oven and allow to cool on the baking sheets. They will keep in an airtight container for to 2 weeks.
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