Indulge in the festive flavors with this chocolate-dipped peppermint coconut macaroons recipe! A gluten-free dairy-free treat perfect for holiday celebrations. Chewy and moist on the inside, and crisp and golden on the outside. These peppermint chocolate macaroons are irresistible!
Why You'll Love These Chocolate-Dipped Coconut Macaroons
- Crisp and golden outside, chewy and moist inside.
- Infused with a delightful peppermint flavor, capturing the essence of the holiday season.
- Gluten-free and dairy-free (with vegan dairy-free chocolate).
- A perfect combination of chocolate and coconut flakes, making them your new favorite cookies.
- Quick and easy with pantry staples, ideal for cookie swaps and festive gatherings. No need for a food processor with this easy recipe.
Here are the ingredients you'll need to make Chocolate Peppermint Coconut Macaroons:
- Unsweetened shredded coconut is the base of the chewy macaroons, making them rich and slightly crispy.
- Honey is an easy way to add natural sweetness. You can also substitute with pure maple syrup.
- Peppermint extract gives the coconut macaroons a pop of peppermint flavor.
- Egg whites whisk up to a soft meringue that holds the ingredients together.
- Dark chocolate adds the indulgence, and who doesn't love a little chocolate?
See recipe card below for all ingredients and quantities.
Substitutions and Variation
- Experiment with substituting almond extract instead of peppermint for a different twist with almond flavors.
- Try using crushed almonds or pistachios for a crunchy topping. Crushed sugar-free peppermint candies work well too. Or a dusting of cocoa powder can be lovely.
- Customize with different good quality chocolates for varied drizzling options. Semi-sweet chocolate, dark chocolate chips or milk chocolate if tolerated.
- For more coconut flavor try adding a half teaspoon of coconut extract to the white mixture or melted chocolate.
I have not tested this recipe with other substitutions or variations. If you replace or add any ingredients, please share how it turned out in the comments below!
How to Make Coconut Macaroons
This is an easy healthy coconut macaroon recipe, and you may have the majority of ingredients in your pantry.
Step 1: In a medium bowl, mix together coconut, honey, peppermint and vanilla. In a separate bowl whisk egg whites with sea salt until soft peaks form.
Step 2: Fold egg whites into coconut mixture. Scoop out balls of dough packing dough tightly before placing on baking sheet.
Step 3: Bake in 350°F oven for 15-18 minutes rotating tray half way. The coconut will be slightly crispy with golden tops and edges. Cool on wire rack.
Step 4: Meanwhile, melt the dark chocolate in a double boiler or in the microwave in 10 second increments.
Step 5: Dip bottom of macaroons in the melted chocolate and place back on parchment lined baking sheet. Drizzle tops with remaining chocolate.
Step 6: Place tray in fridge for 10 minutes to allow chocolate to set. Enjoy!
Note: Make sure to pack the dough tightly in the spoon or scoop before placing on the parchment paper ready to bake. This will help to keep the coconut from becoming crumbly after baking.
- Achieve stiff peaks when beating egg whites for a lighter texture.
- Use unsweetened coconut and not desiccated coconut, which will make the chewy coconut macaroons too dry.
- Opt for high-quality chocolate for a smooth finish.
- Cool macaroons on parchment paper to prevent sticking.
Macaroons are simple cookies made with shredded coconut and held together with meringue. Macarons, on the other hand, are a delicate sandwich cookie with a base of almond flour and meringue.
Yes, these peppermint coconut macaroons are gluten-free with shredded coconut, honey, egg whites and dark chocolate being their main ingredients. They can also be dairy-free if you use dairy-free dark chocolate.
Absolutely, a drop enhances the chocolate flavor, creating the perfect harmony for your holiday treats.
Coconut macaroons can be stored in an airtight container for a good week. They can be left on the counter at room temperature but the chocolate can soften. I like to keep mine in the fridge. They can also be stored in the freezer, just make sure to freeze on a baking tray before transferring to an airtight container so they don't stick together.
More Gluten-Free Cookie Recipes You'll Love
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Easy Peppermint Coconut Macaroons
- 1 baking sheet lined with parchment paper
- 2 medium bowls and whisk or hand-held mixer
- 3 cups (8 ounces) unsweetened shredded coconut
- ¼ cup (3 ounces) honey or maple syrup
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 2 large egg whites, room temperature
- pinch of fine sea salt (about ⅛ teaspoon)
- ⅓ cup (2 ounces) dark chocolate
- Preheat oven to 350°F. Prepare a baking sheet with parchment paper.
- In a medium bowl add shredded coconut, honey, peppermint extract, and vanilla extract and mix well. Set aside.
- In a separate bowl, whisk the egg whites and sea salt by hand or with an electric mixer until soft peaks form, about 2 minutes (about 2-3 minutes if by hand).
- Gently fold the egg whites into the coconut mixture until well combined. Do not over mix.
- Using a cookie scoop, ice cream scoop or large spoon, scoop out balls of dough (about 1 tablespoon worth). Pack the dough tightly before placing on baking sheet.
- Bake for 15-18 minutes, rotating the tray halfway through. The coconut will become slightly crispy with golden tops and edges. Let cool slightly on baking sheet before transferring to wire rack.
- Meanwhile, melt chocolate in a double boiler or in microwave, mixing every 10 seconds until melted.
- Dip the bottom of the macaroon in the melted dark chocolate and place back on parchment lined baking sheet. Drizzle tops with any remaining chocolate if desired.
- Place tray in fridge for 10 minutes to allow chocolate to set. Enjoy!