Since graduating college almost 4 years ago (how has it been that long already?!) I have started Kayla’s Itsines’ BBG workout program about 5 times. I tend to always stop around week 8. It either happens because I am busy doing something else and lose endurance or simply because I become disinterested in it. So, I made it one of my new year’s resolutions this year to finally complete the entire program! Anddddd right at week 8 again, I stopped ahah. But it’s because I found something that I like better! While a Kayla workout is killer, it also involves a lot of jumping/odd movements, which when you work out at a small communal gym it can feel pretty awkward.
I’ve recently switched to a strength training regime, following after Kelsey Wells. And I LOVE it! Before doing research to learn about the numerous myths that are circling out there regarding weight training for women (seriously there are so many), I always kept to the lighter weights because I only wanted to “tone” my muscles and not get bulky. But now that I know that that isn't true, I have started to increase my weights – really challenging myself. It’s been fun seeing what my muscles can actually do when pushed. The next day after each workout I have the wonderful feeling of “I’m-so-sore-but-it’s-okay-because-I-know-it’s-because-my-workout-was-effective” lol. I’m still learning about this whole weight training process, but it’s been fun so far!
Now onto the recipe for this week! Just like the Strawberry Pepper Scones I made last week, I wanted to create another recipe inspired by the beautiful colors of spring. No, spring is still not here yet, but it’s a coming! These matcha pistachio coconut macaroons are so yummy. I brought them into work twice, and each time they were quickly demolished.
Making the macaroons themselves only involves a few steps but be sure to check out my tips on successfully whipping egg whites. Unlike chocolate dipped macaroons which can sometimes feel heavy with sweetness, the matcha’s earthy tones balance the sweetness of the macaroons, thus creating a lighter treat. Everything comes together with the subtle nuttiness added by the chopped pistachios on top. These macaroons are perfect as gifts for friends or for dessert at your springtime gatherings.
Matcha Pistachio Coconut Macaroons
Bake time:Serves: 16
- 14 ounces sweetened shredded coconut
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla
- 2 egg whites, room temperature
- 1/4 teaspoon salt
- 1 cup powdered sugar, pre-sifted
- 1 teaspoon matcha
- 5 teaspoons milk
- 2 Tablespoons pistachios, chopped
- Preheat oven to 325 degrees. Line a baking sheet with parchment paper, set aside.
- In a large bowl, mix together the shredded coconut, condensed milk, and vanilla.
- Using a handheld or stand mixer fitted with a whisk attachment, beat the egg whites on low speed until foamy. Increase speed to low medium until soft peaks form. Add the salt, then continue beating at medium speed until stiff peaks form.
- Fold in the egg whites. Using a large cookie scooper, create 2" balls of dough, and place 1" apart on the prepared baking sheet.
- Bake for 25 minutes until the coconut flakes are golden. Transfer to a cooling rack to cool.
- Make the matcha glaze. In a small bowl, stir together the powdered sugar, matcha, and milk. Pour a teaspoon amount of glaze over each macaroon. Top freshly poured glaze with some chopped pistachios. (Glaze dries quickly, so it's easiest to do glaze/pistachio combo one at a time.)
* For best results with the egg whites, make sure that the bowl and whisk you are using are completely clean, free of any soap or grease.
* Yes the egg whites need to be room temperature. To quickly bring eggs to room temperature, place them in a bowl of warm water and let sit for 10 minutes.
* The salt helps stabilize the egg whites as you whip them into stiff peaks so be sure to add them when the recipe says to.
* For additional tips check out this helpful video.