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collagen + matcha macaroons

collagen + matcha macaroons

collagen + matcha macaroons are bursting with coconut and coated in rich dark chocolate. Enhanced with our collagen and matcha superfoods, these cookies are a healthy 4 ingredient treat that can be made in 30 minutes!

Finally. We can have our cookie and eat it too. These collagen + matcha macaroons are loaded with superfoods to add to your health, not subtract from it.

The base of these cookies is unsweetened coconut . It adds crunch, flavor, and healthy fat.

We ditch the refined white stuff, and reach for honey instead. Honey helps bind the cookies together and is a healthier whole food sweetener. If you are vegan, reach for brown rice syrup instead.

For flavoring, and their bright green color, we add in a few packets of our collagen + matcha drink mix. Matcha is green tea that has been ground into a powder. When you drink/eat matcha you get the whole leaf and a host of antioxidants.

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Here is the real question: since these collagen + matcha macaroons are made with healthy ingredients and have a dose of matcha to wake us up, they are a proper breakfast, right?

We think so. 

collagen + matcha macaroons

  • makes 10 cookies
  • cook time: 30 minutes

Ingredients:

  • 4 oz unsweetened shredded coconut
  • 3-4 packets collagen + matcha (adjust up or down to desired matcha taste) 
  • 4-6 tablespoons honey or brown rice syrup
  • 5 oz dark chocolate, chopped

Directions:

  1. Preheat the oven to 350 degrees and line a baking tray with a silpat (also called a silicone mat).
  2. Add the coconut and collagen + matcha packets to a bowl. Whisk to combine. Add in the honey, starting with 4 tablespoons and then adding more until the dough comes together and holds shape when molded.
  3. Form the dough into macaroon shaped cookies and line up on a baking tray. These cookies don't spread, so as long as they are not touching, they can sit pretty close to one another.
  4. Bake for 10-12 minutes or until the edges are golden brown. Set aside ant allow to cool.
  5. In a double boiler, melt the chocolate. Dip the bottom of the macaroons in chocolate and set them on wax or parchment paper to dry. Drizzle the tops with chocolate as well. Once the chocolate hardens, serve.

Notes:

  • If you're like us, waiting for the chocolate to set on these cookies is a form of torture! To enjoy your macaroons sooner, pop them into the fridge or freezer for a few short minutes to set the chocolate and you're good to go.
  • If your coconut is flaked rather than descanted (i.e. big pieces, versus small course-sand size pieces), give it a blitz in the food processor before mixing.

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