These Peppermint Coconut Macaroons are perfect for the holidays and only take 5 ingredients. Gluten-free, dairy-free, and easy to make!
Servings 12Cookies
Ingredients
3Egg whites
2 1/2CupsSweetened shredded coconut
1tspPeppermint extract
1/4tspSalt
1/3CupDark 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.