After my recent post about navigating health setbacks, I’ve spent a lot of time on tests, research, and doctor visits to better understand autoimmune and thyroid concerns. Health challenges take time and mental energy, so I’m stepping back from regular blogging for a bit to focus on rest, recovery, and the thing that comforts me most: cooking. I’ll be spending more time in the kitchen creating and testing recipes, and I hope to share the results with you—like this recipe for Paleo Matcha Lime Macaroons.
With St. Patrick’s Day approaching, I pulled out all the green ingredients I had and decided to bake with matcha green tea powder. I first used matcha to color AIP-friendly frostings for cut-out cookies and loved its vibrant hue and flavor. Matcha works as a natural food color and adds a pleasant grassy note to smoothies, lattes, and baked goods.
After experimenting with pantry ingredients, Paleo Matcha Lime Macaroons emerged—chewy coconut cookies flavored with matcha, lime, and a touch of honey. These springtime treats are bright, flavorful, and naturally green. To finish them, I topped some with a simple coconut butter glaze for added richness. I like to call these Matcharoons—perfect for St. Patrick’s Day or an outdoor spring gathering.
Before working with matcha I didn’t know much about it. While developing this recipe I learned matcha varies in quality and purpose. Culinary-grade matcha is best for baking and mixing into drinks, while ceremonial-grade matcha is intended for whisked teas. For baking, culinary matcha gives good color and flavor; if you try to drink culinary matcha as a straight hot tea, it can taste bitter and usually benefits from sweetener.
Matcha is rich in antioxidants and contains less caffeine than a comparable cup of coffee while offering a calm, focused energy thanks to L-theanine. It’s also associated with immune support and a modest metabolic boost. While a single cookie won’t deliver dramatic health changes, matcha adds flavor and a nutritional bump to desserts and snacks.
Ready to bake? A few tips will help your Matcharoons turn out perfectly. When you mix the matcha with the wet ingredients, the color may seem very dark at first. It will lighten when combined with the coconut and again while baking, yielding a pleasant grassy green. For those following AIP or egg-free diets, gelatin acts as a reliable binder and creates the soft, chewy texture expected in macaroons.
I recommend the coconut butter glaze if you enjoy a richer finish. A simple blend of coconut butter, a little coconut oil, and a touch of honey makes a creamy topping that pairs beautifully with the matcha and lime. You can drizzle it for a delicate touch or spread it on part of each cookie for a bolder look.
These cookies pair nicely with a hot cup of green tea or a matcha latte. They also make a festive finish to a St. Patrick’s Day meal alongside savory dishes and soda bread. Leftovers store well at room temperature, in the refrigerator, or in the freezer when covered.
- 1 cup shredded unsweetened coconut
- 3.5 tablespoons coconut flour
- 1 tablespoon arrowroot starch
- 1 teaspoon lime zest
- 1/2 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/8 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
- 1/2 teaspoon coconut oil, melted
- 1/2 teaspoon raw honey
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, combine the shredded coconut, coconut flour, arrowroot starch, lime zest, baking soda, cream of tartar, and sea salt.
- In a smaller bowl, whisk together the melted coconut oil, raw honey, lime juice, and matcha powder until smooth. Pour the wet mixture into the dry ingredients and mix well.
- In a small saucepan, add 3 tablespoons of water and sprinkle the gelatin over the surface. Let it sit for a minute, then whisk over low to medium heat until frothy and dissolved.
- Add the hot gelatin mixture to the cookie dough and fold gently until everything is evenly combined.
- Scoop large tablespoons of dough onto the prepared baking sheet—this should yield about 10 cookies.
- Bake 8–10 minutes, then transfer to a cooling rack and let the cookies cool completely.
- If using the glaze, stir together the melted coconut butter, coconut oil, and honey. Drizzle or spread the glaze over part of each cooled macaroon and chill briefly to set.
Wishing you a happy and safe St. Patrick’s Day—may these Matcharoons add a bright, tasty touch to your celebration. I look forward to returning with more recipes once I’ve had time to focus on health and healing.