Peppermint Chocolate Macaroons
With a crisp outside and a chewy inside, these macaroons have a rich chocolate taste and leave just a hint of festive peppermint lingering on the tongue. As with a classic coconut macaroon, these cookies use a single egg white, beaten into a meringue, to hold them together and create a chewy texture. They come together easily and you probably already have the majority of the ingredients in your pantry. Stack a few up and wrap them in some cellophane tied with a ribbon for the perfect Christmas gift this holiday season!
Need more gift ideas? Take a look at my peppermint meringue cookies or freeze and slice chocolate chip cookie dough!
| Ingredients (makes 2 dozen) 3 cups shredded coconut (I prefer Let’s Do Organic brand for these cookies) 1/2 cup cacao powder 1/2 cup honey 1/2 cup coconut milk 1/2 teaspoon peppermint extract 1/4 teaspoon vanilla extract 1 egg white dash of sea salt |
Directions
Preheat oven to 325 degrees F.
Combine the first 6 ingredients in a bowl.
In the bowl of a stand mixer, or using an electric mixer, beat the egg white with a small pinch of salt. Beat for 1-2 minutes until soft peaks form when you lift the mixer out.
Fold the egg white into the coconut mixture and mix gently until fully combined.
Using a cookie scoop or tablespoon, scoop out balls of dough and pack them together tightly either by lightly knocking the scoop onto the side of the bowl or pushing it down with your fingers.
Place the dough on a parchment lined cookie sheet and bake for 30 minutes, rotating the tray half way through.
Cool on a wire cooling rack for 1 hour. Store in an airtight container at room temperature for up to 1 week.
Optional – dip the bottoms of the macaroons in melted dark chocolate mixed with 1/4 teaspoon peppermint extract for an even more decadent treat!
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[...] Peppermint Chocolate Macaroons – Against All Grain [...]
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[...] Posted by Against All Grain on December 18, 2012 · 30 Comments [...]
These look divine!!!
These look yummy! Love the combination of flavours, I love anything coconuty.
I made a version of these last week! I didn’t use any egg white but used 1/4 c melted coconut oil instead. I also dipped mine in dark mint chocolate….so delicious, I gave them out to many as christmas gifts and they were a huge hit!
These look super fun! I am collecting recipes for when the kids are off from school and this definitely makes the cut!
I used the last of my cacao. Can cocoa be used instead?
Yep should be fine!
Are you referring to canned coconut milk?? These look great and I can’t wait to try them!
Yes I use natural value for guar gum and bpa free
Coconut, chocolate, and mint, Oh My!
can i use almond milk instead of coconut?
most likely, but I wanted to keep them nut free.
Can regular refrigerated coconut milk be used rather than canned? I don’t know whether or not there is a difference – educate me!
These look amazing and I really want to take your advice and give them out as Christmas gifts! Thanks!!
I don’t ever use the boxed kind from the fridge as there are a lot of additives.
Approx. how many cookies does this recipe make? Bringing them to a holiday party and want to figure if I should double!
Thanks!
Oh, just saw – 2 dozen. Thanks!
Does storing them in a fridge for one week make a difference? I’d like to serve them ASAP for Christmas!
These are fantastic! I used 1/2 & 1/2 since I forgot to buy the coconut milk. They are just excellent. I used the shredded coconut from Whole Foods (not sure of the brand). It’s a very fine shred and worked great. Dip the bottoms – it makes them extra special!
I will be making these again and again – maybe even this week
These are currently in my oven to share with family on Christmas Eve! Thanks for yet another great recipe.
(Your chocolate pudding pie will be the star dessert on the 25th!)
These are delicious. I substituted agave for the honey and used a few drops of peppermint oil instead of extract. So grateful to have a delicious holiday cookie I can eat!
Approx how many calories are a serving?
I’m not sure but you’re welcome to put the ingredients into an online calculator
I accidentally tripled this recipe (inadvertently added 1 and 1/2 cups cocoa so had to triple the rest!) and then was triple-worried that they wouldn’t turn out after investing all those ingredients….but they are fudgey and delicious! I served them at a house party and everyone loved them. Thank you so much for your recipes – they are not only acceptable for those of us with dietary restrictions but also spectacular in their own right!!
Love when mishaps become successes!
How much melted dark chocolate do I mix with the 1/4 t peppermint extract?? They look great!
I use about 3/4 cup
Sorry 3/4 cup dark chocolate chips. I’ll weigh it next time!
Love this recipe!
These are going in my permanent Christmas recipe collection- they were so deliciously addictive and got rave reviews even from those who claimed at first that they didn’t really like coconut! Thanks for the great recipe!
Hello,
These do look amazing, however, I’m hoping to make them plain, no chocolate or peppermint.
Can I simply eliminate these ingredients? If not, what do you recommend?
Thanks, I’ve found your recipes to be reliable and scrumptious.