Hey fellow food adventurers!
Life's been a bit of a whirlwind lately, hasn't it? Between juggling work, family, and the occasional pet drama (our cat's dental escapade had me feeling like a dental nurse!), sometimes you just need a little something sweet to brighten your day. But not just any sweet – something that's quick, easy, and good for you. That's where these Matcha Coconut Clouds come in!
Inspired by a previous recipe I created, I've tweaked it to bring you a delightful twist: Matcha! These little bites are a breeze to make, requiring only a handful of simple ingredients, and they taste absolutely divine.
Messy Hands, Happy Hearts
Okay, let's be real. This recipe involves getting your hands a little sticky. But honestly, that's part of the fun! Forget fancy scoops; your hands are the best tool to really press the mixture together, creating that perfect balance of crispy edges and chewy insides. If you don’t mind a brief, messy hand session, then these cookies are your perfect partner.
Ingredient Insights
Since we're keeping things minimal, let’s chat about the ingredients and any alternatives:
- Maple Syrup: Any liquid sweetener will do, but I would advise against date syrup. Something neutral will let the other flavours shine.
- Coconut Cream: I used the thick cream from a chilled can of full-fat coconut milk but full-fat coconut milk works perfectly fine here.
- Matcha: This slightly bitter green tea powder is not only great for its health benefits but offers a brilliant contrast with the sweet coconut. If matcha isn’t your thing, how about a pinch of instant coffee instead, or leave it out completely? If you leave it out, reduce the maple syrup a little.
- Desiccated Coconut: The finer, the better to prevent crumbling. If your coconut is a bit chunkier, replace 1/2 cup of it with almond flour, and add a touch more coconut cream if needed.
Ready to Bake?
Here’s the super simple process:
- Gently heat your maple syrup in a pot, then whisk in the coconut cream until it starts to bubble and thicken.
- Take it off the heat and add the desiccated coconut, salt, and matcha. Mix, mix, mix!
- Let the mixture cool slightly, then get your hands dirty to create compact little mounds and bake at a low temperature until lightly toasted.
- Once cooled, you can dip them in melted vegan white chocolate, if you like an extra touch of sweetness, and then simply enjoy these guilt-free treats.
The Recipe
Yields: 14 cookies Prep time: 20 minutes Cook time: 24 minutes
Ingredients
- 95 ml / 1/3 cup + 1 tbsp maple syrup (or other liquid sweetener)
- 120 ml / ½ cup canned coconut cream*
- 1/8 tsp fine salt
- 1½ tsp food-grade matcha powder (more to taste)
- 150 g / 1½ cups desiccated coconut
- 100 g / 3½ oz vegan white chocolate (optional)
Method
- Heat the maple syrup in a small pot over low heat. Allow it to simmer gently, then whisk in the coconut cream. Continue to simmer for a few more minutes stirring, until it thickens and bubbles. Remove from the heat.
- Stir in salt, matcha, and desiccated coconut until well combined. Let the mixture cool slightly.
- Scoop out 1 tbsp portions (or use an ice cream scoop), squeezing and shaping them into compact mounds with your hands. Ensure they are well compressed.
- Bake in a 160°C/320°F oven for 20-24 minutes, until lightly toasted and golden. Remove, gently press down slightly while warm and let them cool completely.
- (Optional) Melt vegan white chocolate over a water bath. Dip the cooled cookies in briefly, then let the chocolate set.
- Store in the fridge in an airtight container for up to 6 days.
Notes
- For the coconut cream, using the thick cream from a chilled can of full-fat coconut milk works best. Regular full-fat coconut milk is also good.
Nutritional Info
(per cookie, including chocolate)
- Calories: 115
- Sugars: 6 g
- Fats: 9 g
- Saturates: 8 g
- Proteins: 1 g
- Carbs: 7 g
There you have it – the quickest way to a tasty, healthy snack that's perfect any time of the day. Let me know how you get on!