We have reached December! I have no idea how the year went by so quickly, but I’m always excited when the Christmas season begins. It’s always full of baking, eating, family time, and finding ways to stay warm. I thought a super simple 5 ingredient cookie would be a great way to start this season. These Peppermint Coconut Macaroons are perfect for the holidays, and getting into the spirit of the season.
These peppermint coconut macaroons are so simple. What I love about them the most is that they don’t have any cloyingly sweet condensed milk, which means each bite is choc full of coconut, with just enough sweetness! They are also gluten free, and dairy free. The peppermint extract is just enough to add a lovely mint flavor, without completely overpowering the coconut. And of course, the chocolate drizzle just makes everything more delicious. I love to top these off with some crushed cane cane pieces, or fresh mint leaves just to make them a little extra minty.
Technique-wise, there isn’t too much expand on. The “dough” will be very wet, so be sure you press it into a ball, rather than rolling. This helps keep them nice and dense too. This recipe makes a dozen, but you can always double or triple it to make more for gifts, or to serve for a crowd.
I can’t go a year without making some sort of chocolate peppermint treat. If you’re interested in others, try:
Peppermint Coconut Macaroons
Ingredients
- 3 Egg whites
- 2 1/2 Cups Sweetened shredded coconut
- 1 tsp Peppermint extract
- 1/4 tsp Salt
- 1/3 Cup Dark or semi sweet chocolate chips
- Candy canes or fresh mint leaves
Instructions
- Preheat oven to 325° F and line baking sheet with parchment paper. Add egg whites to a large bowl. Whisk lightly for 1-2 minutes, or until it starts to get bubbles/foam around the edge (the idea is to loosen the egg, not whip it). Add coconut, extract and salt, and fold until all the coconut is wet.
- Using two spoons, or your hands, press ~1 Tbsp of the mixture into a ball and put on parchment. Bake for 23-25 minutes until they turn golden brown around the bottom.
- Meanwhile, melt chocolate chips either in the microwave (15-30 seconds increments) or on a double boiler. Once melted drizzle over macaroons, and top with crushed candy canes or fresh mint leaves.
