Tag Archives: melt-in-your-mouth

Green Tea Coconut Cookies

11 Mar

Matcha is a finely milled, high-quality green tea common in Japanese culture. Used not only to flavor various foods and beverages, this form of tea is also utilized as a dye because of its rich green color. It is produced by first growing tea plants under the cover of shade. These plants take longer to grow which causes their leaves to turn a darker shade of green. Once the desired point of maturity is reached, the leaves are stripped away and laid flat to dry. They are then de-stemmed, de-vained, and finally, stone ground to produce the powder known as matcha (source).

These melt-in-your-mouth cookies are fashioned after the ever-popular Russian Tea Cakes, also known as Mexican Wedding Cookies, Butterballs or Snowball Cookies (source). With the addition of matcha and coconut, these green beauties boast an exciting flavor and various health benefits, and are an excellent St. Patrick’s Day treat.

Due to a high amount of Epigallocatechin gallate (an antioxidant), matcha helps protect against cancer and HIV, and is said to protect against bad breath and assist with weight loss. In addition, matcha is a good source of the amino acid L-theanine, which is said to provide an anti-stress and relaxing effect (source).

Green Tea Coconut Cookies

Green Tea Coconut Cookies
Yields 24 (1-1/2 inch) cookies

1/2 cup vegan buttery spread
1/2 cup unrefined coconut oil (not refined)
2 tablespoons matcha green tea powder
1/4 cup + 1/2 cup powdered sugar, divided
1/4 cup sweetened shredded coconut (optional*)
2-1/4 cups all-purpose flour

Preheat oven to 400º F.

Cream together buttery spread, coconut oil, green tea powder and 1/4 cup powdered sugar until smooth. Add shredded coconut and flour and mix until combined. Mixture will be somewhat crumbly but should stick together.

Roll dough into 24 balls, approximately 1-1/2 inches in size. Place on an ungreased cookie sheet and bake in preheated oven for 10-12 minutes or just until set.

Meanwhile, place 1/2 cup powdered sugar in a wide, shallow dish; set aside.

Remove cookies from oven and allow to cool for 10-15 minutes. Roll each cookie in powdered sugar and set aside until completely cooled.

* If you prefer to use unsweetened shredded coconut, increase ¼ cup powdered sugar to 1/3 cup and proceed with recipe as directed.

Green Tea Coconut Cookies


Fluffy, Melt-In-Your-Mouth Blueberry Coconut Pancakes

24 Jun

Blueberries are rich in antioxidants and packed with vitamin C, fiber and manganese. These low-fat berries benefit the cardiovascular and nervous systems, and play an active role in cognitive function and blood sugar regulation. Coupled with coconut milk, blueberries provide moist, melt-in-your-mouth pancakes begging to be devoured.

Fluffy, Melt-In-Your-Mouth Blueberry Coconut Pancakes

Fluffy, Melt-in-Your-Mouth Blueberry Coconut Pancakes
Yields approximately 8 (5-inch) pancakes

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 (13.5-ounce) can coconut milk
1/4 cup unrefined coconut oil
1 cup blueberries, rinsed
oil for the pan

Mix together flour, baking powder, baking soda and salt in a medium-size bowl. Add coconut milk and oil, mixing until combined. Carefully fold in blueberries.

Spray a small frying pan with oil and preheat over medium-low heat. Pour approximately 1/4 cup batter into the pan and spread into a 5-inch circle. Cook for approximately 1-2 minutes or until the bottom is lightly browned. Flip over and cook an additional 1 minute or so on the other side. Once the pancake is golden brown, remove from pan and place on a plate. Repeat with remainder of batter until all has been used.

Half & Half Pancakes: prepare as above except use 1 cup all-purpose flour + 1 cup whole wheat flour.

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