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Posted on Dec 9, 2016 in Featured, Uncategorized | 0 comments

Minty Matcha Macaroons

Minty Matcha Macaroons

This week, Omega Nutrition launched the new Green Powders product line on the website. The new products include Pea Protein Powder, Spirulina, Inulin, and Matcha Green Tea. All of these are easy to incorporate into your diet and daily healthcare routines, easier than you might think. This week, we have been sharing all kinds of creative recipe ideas on social media.

Matcha is an incredibly diverse ingredient, and a little bit goes a long way. It can be used in hot and cold beverages, smoothies, desserts, sauces, side dishes both sweet or savoury, and even in easy at home spa treatments.

These coconut macaroons are brought to life and elevated to something above the ordinary with the addition of matcha. These treats are a hit with kids and adults alike. Best of all, they are gluten-free, grain-free, dairy-free, raw, and vegan (as long as you don’t use honey as your sweetener).

Minty Matcha Coconut Macaroons


2 cups unsweetened unsulphered shredded coconut (I use Medium but you could also use Finely Shredded. This is up to you)

1/2 cup Omega Nutrition Virgin Coconut Flour

2 tbsp melted Omega Nutrition Virgin Coconut Oil

2 tbsp raw agave syrup (can be swapped out for coconut nectar, or honey for a non-vegan version)

1 tsp organic peppermint extract

1 tsp Omega Nutrition Matcha Green Tea

1/8 tsp Himalayan pink salt or high quality sea salt (plus additional adult for sprinkling on macaroons at the end if you so choose)


The first time I made these, I mixed all of the ingredients into a bowl by hand, and while they turned out alright, they were not as well mixed as I would have liked, and forming the mixture into balls was difficult.

Therefore, if you have a food processor, I high recommend you use it. So much easier! Simply combine ingredients and pulse until well combined and somewhat paste-like.

Your shredded coconut will be more finely ground if you use a food processor, and I personally like to have more texture in my macaroons. So I reserved a small amount of my coconut to add in it at the end and just pulled it once or twice more. If you like your macaroons this way too, this is the way to go.

As soon as your batter is ready to go, you can use a spoon or your hands to form it into balls or small mounds. You can place them in an appropriate dish or into Tupperware lined with wax paper. At this point, you can sprinkle a little extra of the pink salt on top as a finishing touch. Then pop them into the fridge for the afternoon, or overnight. It’s that easy!

I like my macaroons relatively small, as they hold together a little better, but you can experiment with different sizes if you like.

The above recipes should yield approximately 10-12 macaroons.



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