This delicious recipe for matcha coconut macaroons was provided courtesy of the legend Joshua Armitage from Two Six Wellness.

• 6 grams Matcha Wednesday matcha powder

• 120  grams Unsweetened Shredded Coconut

• 40 grams Maple Syrup

• 30  grams Egg Whites

• 5 mls Vanilla Extract

• 1- ml Coconut Oil (melted)

1. Preheat the oven to 325ºF (165ºC). Line a baking sheet with parchment paper.

2. In a large bowl, mix together the shredded coconut and green tea powder.

3. In a separate bowl, whisk together the maple syrup, egg white, vanilla extract, and coconut oil.

4. Add the wet mixture to the dry mixture and whisk well until everything comes together.

5. Use a 1/4 cup measuring cup to scoop out the mixture, packing it into the cup. Tap the cup onto the baking sheet to release the mixture onto the pan.

6. Repeat until all of the mixture is used.

7. Bake the cookies for 15 minutes. Let them cool for 10 minutes on a cooling rack and enjoy your matcha coconut macaroons!

Notes: 

• Seal any leftovers in an airtight container and keep at room temperature for up to three days.

• If you want more flavour, dip or drizzle the cookies with white or dark chocolate.

• If you want more sweetness, add more maple syrup, honey, or coconut sugar.