Matcha Lime Macaroons (AIP)

October 3, 2011

Before I discovered matcha, I never really knew much about the product. While I was breaking down this recipe, I spent some time reading up on it and I found out that there are all types of health benefits to this potent green tea powder.  There are also different types of matcha. Everything from high-quality ceremonial grade to cost-effective culinary grade.

For this recipe, you ideally want culinary matcha green tea, which is processed specifically for baking, smoothies, ice cream, etc. I have provided  link to what you can buy on Amazon. Matcha powder is a good alternative!  I tried mixing my culinary matcha powder with hot water to make actual tea it didn’t taste great by itself.   Then I learned that ceremonial grade matcha is the best to use for hot tea.  (Beginner’s mistake!)  If you use culinary matcha, you’ll want to add more of the powder per cup of hot water and definitely sweeten it with honey or raw sugar.  It’s bitter (which is why it has so much healing properties) by itself.


Serves: 10


Here's What You Need...



  • 1 cup shredded unsweetened coconut

  • 3.5 tablespoons coconut flour

  • 1 tablespoon arrowroot starch

  • 1 teaspoon lime zest

  • ½ teaspoon baking soda

  • ¼ teaspoon cream of tartar

  • ⅛ teaspoon sea salt

  • 4 tablespoons coconut oil, melted

  • 3 tablespoons raw honey

  • 1 tablespoon matcha green tea powder

  • juice of 1 lime (about 2 tablespoons)

  • 3 tablespoons water

  • 1 tablespoon grassfed beef gelatin


Optional Glaze:

  • 3 tablespoons coconut butter, melted

  • ½ teaspoon coconut oil, melted

  • ½ teaspoon raw honey


  1. Preheat oven to 350 degrees. Prepare a baking sheet with silpat or parchment paper.

  2. Combine dry ingredients (except matcha) and lime zest in a large bowl. In a smaller bowl, combine melted coconut oil, honey, lime juice, and matcha green tea powder. Pour the wet ingredients into the dry and mix well.

  3. In a small saucepan, add 3 tablespoons of water and sprinkle 1 tablespoon of gelatin over top. Let sit for a minute, then whisk together over medium heat until foamy and frothy.

  4. Pour hot gelatin mixture into the cookie dough and stir gently until combined.

  5. Scoop large tablespoons of the macaroon dough onto a baking sheet. (I got 10 cookies.)

  6. Bake for 8-10 minutes then allow to cool completely.

  7. Stir together the glaze ingredients in a small bowl. Drizzle or lightly coat part of your baked macaroons. Pop them in the fridge or freezer for a few minutes for the glaze to set. Enjoy!






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