massive matcha macaroons
Yields 20 large macaroons.
1 14 oz can condensed milk
1 14 oz bag sweetened coconut
1 tablespoon Matcha powder
1 teaspoon vanilla
2 eggs at room temperature (whites only)
1/2 teaspoon kosher salt
White chocolate (optional)
Preheat oven to 350 degrees.
Mix the condensed milk, coconut, matcha, and vanilla by hand in a large bowl.
Combine the egg whites and salt on high in a mixer until peaks form. Fold the egg whites into the coconut matcha mixture.
For large macaroons, use an ice cream scoop to drop the macaroon balls onto a baking sheet. Bake for 25 minutes, or until a toasted golden-brown on top. Enjoy with a cup of breakfast tea!
Optional: Dip the cooled macaroons in white chocolate.