Matcha Macaroon Monsters
- Level: Easy
- Yield: 20 to 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22 servings
- Calories
- 166
- Total Fat
- 10
- Saturated Fat
- 8
- Carbohydrates
- 19
- Dietary Fiber
- 1
- Sugar
- 17
- Protein
- 2
- Cholesterol
- 5
- Sodium
- 91
- Total: 40 min
- Active: 15 min
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
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.