INGREDIENTS

• • 14 oz sweetened shredded coconut
• • 2 tsp Culinary Grade Matcha, sifted
• • ½ tsp kosher salt
• • 1 tsp vanilla extract
• • ⅔ cup sweetened condensed milk
• • 2 egg whites, room temp
• • 8 oz white chocolate chips

DIRECTIONS

• 1. Whisk together coconut, sifted Matcha, kosher salt
• 2. Add vanilla extract and condensed milk. Mix well.
• 3. In a separate bowl, beat the egg whites to stiff peaks (about 3-4 minutes on high speed.)
• 4. Fold the egg whites ⅓ at a time into the coconut mixture. Mix very gently until incorporated.
• 5. Use a 1.75” cookie scoop to scoop the dough. Place the cookies 1 inch apart on a lined baking sheet.
• 6. Bake at 325 for 15-20 min until edges and tops are brown.
• 7. Remove from oven and let cool completely.
• 8. Melt chocolate in the microwave 15-30 sec at a time. Stir between each round of microwaving.
• 9. Dip the bottoms of each macaroon in white chocolate. Place on wax paper and let them dry completely.