FTC Disclosure: Delicious Obsessions may receive comissions from purchases made through links in this article. As an Amazon Associate I earn from qualifying purchases.Read our full terms and conditions here.
If you’re looking for a delicious dessert that is a little different, look no further than these Coconut Matcha Macadamia Bars with White Chocolate Glaze. These decadent bars bring all of the flavors of matcha, coconut, and white chocolate into one cohesive dessert that will leave your taste buds singing.
My LOVE For Matcha
I am a HUGE fan of matcha, as many of you know. I have written all about the beautiful green goodness many times on my site. It’s pretty much the only caffeine I drink, save for the rare cup of black tea. I have a matcha latte (sometimes iced, sometimes hot) almost every morning with breakfast.
If you are also a matcha fan and want to learn more about the health benefits, or perhaps just grab some tasty new recipes, check out all of my matcha posts here:
- The Amazing Health Benefits of Matcha Green Tea
- White Chocolate Matcha Latte (Dairy-Free, Gluten-Free, Refined Sugar-Free, Low Carb)
- Creamy Matcha Green Tea Popsicles (Gluten-Free, Dairy-Free, Refined Sugar-Free)
- Matcha Green Tea Frappe (Dairy-Free, No Refined Sugar, Superfood Options)
- Iced Superfood Matcha Green Tea Latte (Gluten-Free, Grain-Free, Dairy-Free, Sugar-Free)
- Superfood Matcha Latte Recipe (Gluten-Free, Grain-Free, Dairy-Free, Sugar-Free)
I am also a huge fan of white chocolate and macadamia nuts. So when my friend Brittany Angell told me I could share this recipe for Coconut Matcha Macadamia Bars with White Chocolate Glaze from her new cookbook, the Ultimate Keto Cookbook with you, I jumped at the opportunity. These bars are divine and I know you will LOVE them.
But before we go there let’s talk about…
Why I Say No to Dietary Labels
As many of you know, I don’t like dietary labels. Because of my history of dealing with an eating disorder and body image issues, I have found that putting a label on how I eat is not suitable for me. As a matter of fact, I try not to talk about the specifics of how I eat very often because I know how it can be triggering to some. I know I used to try to model my own food behavior by what I saw “wellness experts” doing. For years I focused on every morsel of food I put in my mouth, jumping from diet to diet and healing protocol to healing protocol. I ended up a miserable emotionally unhealthy person. And it’s taken A LOT of work (and I still do the personal work around this) to move myself into a healthier place.
Today, I don’t focus on labels or counting carbs, fat, or calories. Instead, I put my attention on nourishing food. I pay attention to how a food makes me feel and then I adjust what I eat based on that. Food should always taste good. But food should also make us FEEL good, physically, emotionally, and even spiritually. What we put into our bodies determines what we get out.
I also have multiple food sensitivities so becoming super intuitive to what certain foods do to my body has been critical to my health. So whenever I share a cookbook or a recipe on this site, I have taken all of that into account. I’m sharing food that I love and that makes me feel good. Yes, I love sharing treat food like today’s recipe, but I also love sharing nourishing, everyday recipes that the whole family will love, like the 700+ recipes on this site.
Long story short, even though this is a keto cookbook, I’m not promoting a keto diet. I’m encouraging everyone to stop looking at diets and dietary styles and start looking at how individual foods food affect YOU. This is THE ONLY key to true health — eating in a way that works for your body based on your own intuitive exploration (if you don’t know how to do that, read this post). Not blindly following what an expert tells you to eat.
About The Ultimate Keto Cookbook
Before we dive into today’s amazing Coconut Matcha Macadamia Bars recipe, let me tell you a little about Brittany’s new cookbook. It’s a really fun book that is suitable for a wide variety of people. Her recipes are creative and not what you see in the typical keto/paleo world of cookbooks. I’ve had a lot of fun perusing the pages and dog-earring all the recipes I want to make. Here’s what you can expect from this book:
- Every recipe is gluten-free and most of them contain adaptations for other allergens. Many of the recipes are also vegetarian or vegan.
- The recipes do use keto sweeteners like erythritol, but there are notes about how to swap those out for unrefined sugars sugar as Honey, Maple Syrup, and Coconut Palm Sugar if you prefer.
- For those avoiding food dyes, the book is filled with alternative and natural food coloring options to create gorgeous colors!
- This book has recipes for every season, every occasion, and every day of the year. From basic to fancy, there’s something for everyone.
- And so much more!
A Sampling of the Recipes from The Ultimate Keto Cookbook
As I mentioned above, the recipes in this book are not your standard run-of-the-mill recipes. Brittany is super creative in the kitchen and her recipes have a fun flair that really sets her apart. Here’s a quick sneak peek at the recipes in the book:
- French Onion Quiche
- Homemade Ranch Rub Chicken and Cheddar Sheet-Pan Meal
- Chicken Paprikash with Spaetzle
- Roasted Asiago and Artichoke Stuffed Chicken
- Grilled Vietnamese Lemongrass Chicken
- Al Pastor–Inspired Chicken and “Rice”-Stuffed Poblano Peppers
- Indian Butter Chicken
- Spicy Thai Basil Beef
- Hungarian Beef Goulash with Dumplings
- General Tso’s Meatloaf
- Sesame-Crusted Salmon with Cilantro Slaw and Pineapple-Mint Dressing
- Mongolian Beef + Rogan Josh
- Savory Herb Butter Dutch Baby with Roasted Tomatoes, Garlic and Ricotta
- Taco Spaghetti
- Cilantro-Lime Avocado Pasta
- Pasta Primavera
- Simple Garlic Naan
- Keto Flaky Biscuits
- Fluffy Cinnamon Rolls with Caramel Filling and Cream Cheese Frosting
- Boiled Low-Carb Bagels
- Boiled Low-Carb Soft Pretzels
- Keto Hamburger Buns & Rolls
- Homemade Fettuccini
- Homemade Gnocchi
- Homemade Kahlua
- Homemade Blue Curacao
- Homemade Limoncello
- Healthier Grenadine
- Dairy Free Irish cream
- Pineapple and Lime Coconut Rum Sangria
- Mulled Wine Cranberry Sangria
- Banana Chai Chocolate Bars
- Peanut Butter Butterscotch Marshmallow Bars
- No Bake Snickers Bars
- Twix Bars
- Blackberry Swirl Cheesecake Brownies
- Samoa Cookies
- Strawberry Lemonade Cake
- Vanilla Bourbon Strawberry Shortcake with Mascarpone Whipped Cream
- Coconut Rum Pineapple Cream Pie
- and a gazillion more!!
And with that, who’s ready to dive into today’s recipe??
- 3 packed cups (348 g) blanched almond flour
- ½ cup (106 g) keto granulated sugar
- 1 tbsp (14 g) baking soda
- ¼ tsp Himalayan salt
- ¾ cup (100 g) macadamia nuts, chopped, divided
- ½ cup (37 g) unsweetened coconut flakes
- 1 tsp matcha powder
- 5 tbsp (75 ml) coconut milk
- 1 tsp vanilla extract
- ½ cup (115 g) Homemade Dairy- and Sugar-Free White Chocolate (page 334)
- Preheat the oven to 350°F (175°C) and line an 8 x 8–inch (20 x
20–cm) baking pan with parchment paper.
- In a large mixing bowl, combine the almond flour, sugar, baking
soda, salt, ½ cup (66 g) of macadamia nuts, coconut flakes,
matcha powder, coconut milk and vanilla. Mix thoroughly until
the ingredients form a crumbly dough. Place the dough mixture
into the baking pan, pressing down evenly. Sprinkle ¼ cup (34 g)
of macadamia nuts on top and press lightly into dough. Bake for
15 to 20 minutes, until the edges are golden brown.
- Allow the bars to cool for 10 to 15 minutes, until they are warm
but not hot. Put the white chocolate in a microwave-safe bowl
and microwave for 30 seconds to melt the chocolate. (You may
need to microwave it an additional 15 to 30 seconds to achieve
a pourable texture.) Using a spoon, drizzle the melted chocolate
over the slightly cooled bars then allow the chocolate to set
- Store in a sealed container at room temperature for 3 to 5 days.
The bars can also be frozen for up to 1 month.
Substitution Note: To make this Paleo, use coconut sugar in place of keto
As an Amazon Associate and member of other affiliate programs, I may earn a small commission from qualifying purchases.
Wild Matcha #2 Ceremonial Grade From Japan
Flavorganics Pure Vanilla Extract, 2 Ounce
Aroy-d Coconut Milk 100% Original Net 8.5 Oz.(pack of 12)
Anthony's Organic Shredded Coconut
Organic Macadamia Nut Pieces, 8 Ounces - Non-GMO, Unsalted, Unroasted, Kosher, Raw, Vegan, Bulk
Anthony's Almond Flour Blanched, 2lb, Batch Tested Gluten Free, Non GMO, Vegan, Keto Friendly
Anthony's Erythritol Granules, 2.5lbs, Non GMO, Natural Sweetener, Keto & Paleo Friendly
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 71Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 51mgCarbohydrates: 10gFiber: 0gSugar: 9gProtein: 1g
IMPORTANT! PLEASE READ!!! This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from Nutritionix and we often find their calculations to be slightly inaccurate based on the whole food ingredients we use on this site. Nutrition information can vary for a recipe based on many factors. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.