MATCHA MACAROONS (refined sugar free, gluten free, dairy free, paleo, low fodmap)

For a little something extra, I had some fun dipping these in chocolate and sprinkling on matcha sea salt from Six Depot.

Ingredients (makes 10 macaroons)

• 1 cup unsweetened coconut, shredded

• 2 tablespoons 100% maple syrup

• 1 teaspoon pure vanilla

• 1 teaspoon culinary grade matcha

• 2 egg whites

• 1/4 teaspoon sea salt

• 1/2 cup melted chocolate, optional (I use paleo chocolate from Hu Kitchen)

Instructions

1. Preheat oven to 350F and prepare a baking sheet with parchment aper.

2. In a medium bowl, combine coconut, maple syrup, vanilla, and matcha.

3. In a large bowl, whisk egg whites and sea salt until soft peaks form.

4. Fold egg whites into coconut mixture.

5. Form mixture in balls (I pack a tablespoon) and drop onto parchment paper.

6. Bake for 15-20 minutes or until coconut is a little toasted. Use a spatula to check the bottoms.

7. Allow to cool and dip in melted chocolate. Place in fridge to allow chocolate to harden (optional).

8. Store in airtight container for 3-4 days.

Eat + enjoy! ❤︎ Emily

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