Keto Japanese Matcha Coconut Macaroon Dream
This recipe is a delightful fusion of Japanese and Mediterranean flavors, crafted to satisfy the cravings of those following a ketogenic diet. These elegant Keto Japanese Matcha Coconut Macaroons are perfect for dessert or a sweet treat, combining earthy matcha with tropical coconut and crunchy macaroon texture.
Allergens
Eggs, Tree Nuts (Almond)
Ingredients
- 2 cups almond flour 1 cup unsweetened shredded coconut 3 large egg whites 1/4 teaspoon salt 1/2 cup granulated erythritol 1 tablespoon matcha green tea powder 1 teaspoon vanilla extract 1/2 teaspoon almond extract
Instructions
- Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together almond flour, shredded coconut, salt, and matcha powder.
- In another bowl, beat egg whites until they form stiff peaks. Gradually add in erythritol, vanilla extract, and almond extract, beating until well combined.
- Fold the dry ingredients into the egg white mixture gently until fully incorporated.
- Using a cookie scoop or spoon, drop rounded mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 18 20 minutes, or until golden brown and set. Allow to cool completely on the baking sheet.
Chef’s Insight
When folding the dry ingredients into the egg white mixture, be gentle to avoid deflating the airy texture of the macaroons.
Notes
These Keto Japanese Matcha Coconut Macaroons make for a perfect ending to any meal or a delightful afternoon treat. They are also a versatile base for various desserts and can be easily adapted to suit different dietary needs.