2 cups shredded coconut

1 cup almond flour

1/2 cup maple syrup (use until you’ve reached your desired sweetness and stickiness)

1 tsp vanilla extract

1-2 tbsp ZenMatcha Artisan or Mixing Grade matcha

1/2 cup of chocolate chips (optional)


Combine all the ingredients in a large bowl and mix together, using just enough maple syrup until you’ve reached your desired sweetness and stickiness. Take the dough and roll into tablespoon size balls and place on a parchment-lined baking sheet.











To bake, either dehydrate for around five and a half to six hours or bake in a 100-degree oven for 20 minutes. The outer side of the macaroon balls will lose their stickiness, but the inside should still be soft. Let them cool and enjoy!





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