Matcha Macaroon Monsters

Name: Matcha Macaroon Monsters
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 20 to 24 cookies
Ingredients: 1 cup (283 grams) sweetened condensed milk (reserve the rest of the can to add to your morning coffee!); 1 tablespoon culinary-grade matcha; One 14-ounce (396-gram) bag sweetened shredded coconut; 2 large egg whites; 1/4 teaspoon kosher salt; 4 ounces dark chocolate, chopped; Coarse silver sanding sugar, for dipping; Candy eyeballs, for decorating

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Level: Easy

Total: 40 min
Active: 15 min

Yield: 20 to 24 cookies

Macaroons are traditionally made around Passover since they don't have any leaveners, but I make them all year round because they're delicious! This version has my favorite natural green food coloring, matcha, to make them look like monsters.

Level: Easy

Total: 40 min
Active: 15 min

Yield: 20 to 24 cookies

Ingredients

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1 cup (283 grams) sweetened condensed milk (reserve the rest of the can to add to your morning coffee!)

1 tablespoon culinary-grade matcha

One 14-ounce (396-gram) bag sweetened shredded coconut

2 large egg whites

1/4 teaspoon kosher salt

4 ounces dark chocolate, chopped

Coarse silver sanding sugar, for dipping

Candy eyeballs, for decorating

Directions

Special equipment:

a 2-inch cookie scoop or a kitchen scale

Place an oven rack in the middle position. Preheat the oven to 350 degrees F. Line two baking sheets with parchment and set aside.
In a large mixing bowl, whisk together the condensed milk and matcha. Mix in the coconut and set aside.
In a separate large mixing bowl, add the egg whites and salt. Using a hand mixer, beat until stiff peaks form. Using a rubber spatula, fold the egg whites into the coconut mixture. Spoon lightly packed 2-inch balls (you can use a 2-inch cookie scoop or weigh 1.5 ounces) of the mixture onto the baking sheets, spaced 1 inch apart.
Bake in the oven until golden brown; begin checking for doneness at 18 minutes. Remove from the oven and let cool for a few minutes on the pans. Transfer to a wire rack to cool completely. Allow the baking sheets to cool completely. You’ll use them again.
Melt the chocolate in a microwave in 30-second increments, stirring after each, or in a heat-safe bowl over a pot of simmering water, stirring often. Dip the bottoms of the macaroons in the chocolate, scraping off any excess. Then dip in the silver sanding sugar and return to the parchment-lined baking sheet. Attach the candy eyeballs using the chocolate as glue. Let the macaroons set at room temperature or in the fridge. Enjoy!
The macaroons can be kept at room temperature for about 3 days or in the fridge for up to a week.