There’s nothing quite like the combination of chocolate and peppermint to get you in the holiday spirit, and these chocolate-dipped peppermint coconut macaroons capture that festive flavor in every bite. Lightly crisp on the outside, tender and chewy on the inside, these cookies are perfect for holiday gatherings or as a simple, satisfying treat to enjoy with a warm drink.
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These gluten-free and dairy-free macaroons have become a favorite in my household. I love how the peppermint adds a cool, refreshing flavor that contrasts perfectly with the rich chocolate.
Plus, they’re easy to make with just a few pantry staples. Whether you’re baking for a holiday party, cookie swap, or just for yourself (no judgment here!), these coconut macaroon cookies will not disappoint.
I’ve been making these peppermint coconut macaroons, also known as german chocolate macaroons, for years during the holiday season, and each batch still brings a sense of nostalgia and warmth. There's something so joyful about dipping the coconut cookies into melted chocolate and watching them transform into a festive, irresistible treat!
More great cookie recipes to try for your holiday baking are my chewy ginger molasses cookies, chocolate-covered raspberry bites, pumpkin pie sugar cookies and these pumpkin cookies with chocolate chips.
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Why You'll Love This Recipe
- Crisp on the Outside, Chewy on the Inside: The perfect texture contrast makes these chocolate-dipped coconut macaroons a delightful treat.
- Festive Peppermint Flavor: A touch of peppermint extract gives these cookies that classic holiday feel.
- Gluten-Free & Dairy-Free: Made with simple, natural ingredients that fit various dietary preferences.
- Easy & Quick to Make: With pantry staples and no special equipment needed, these chocolate dipped macaroon cookies are perfect for last-minute baking sessions.
- Versatile Holiday Treat: Great for cookie swaps, gifting, or enjoying with a warm mug of hot chocolate.
Recipe Ingredients
You'll need the following ingredients to make chewy coconut macaroons:
Ingredient Notes:
- Unsweetened Shredded Coconut: The base for the chewy macaroons, providing a slightly crispy texture. Coconut flakes are too large and will not hold together.
- Honey: Adds natural sweetness. You can substitute it with pure maple syrup if needed.
- Peppermint Extract: For that refreshing, festive taste in these peppermint macaroons. Swap peppermint extract for almond extract or vanilla extract for a different flavor profile.
- Large Egg Whites: Whisked to form soft peaks, helping the macaroons hold their shape.
- Dark Chocolate: Adds a layer of indulgence, making the cookies hard to resist. Good quality dark chocolate, semi-sweet, or even white chocolate work great for dipping or drizzling.
See recipe card below for all ingredients and quantities.
How to Make Chocolate Dipped Macaroon Cookies
- Step 1: In a large bowl, mix together shredded coconut, honey, peppermint, and vanilla extract. In a separate bowl, whisk egg whites with a pinch of sea salt until soft peaks form.
- Step 2: Gently fold the egg whites into the coconut mixture. Scoop tightly packed balls of dough with a cookie scoop onto a parchment-lined baking sheet.
- Step 3: Bake at 350°F for 15-18 minutes, rotating the tray halfway through. The macaroons should be slightly crispy with golden edges. Let cool on a wire rack.
- Step 4: Melt the dark chocolate in a double boiler or in short bursts in the microwave.
- Step 5: Dip the bottoms of each macaroon into the chocolate and place them back on the parchment paper. Add a chocolate drizzle with extra chocolate on top if desired.
- Step 6: Chill in the fridge for 10 minutes to set the chocolate. Enjoy!
Expert Tips
- Whip Egg Whites Properly: Make sure to achieve soft peaks when whisking egg whites for a light and airy texture.
- Use High-Quality Chocolate: Opt for good-quality dark chocolate for the best flavor and smooth finish of these german chocolate macaroons.
- Avoid Drying Out: Use unsweetened shredded coconut instead of desiccated coconut to keep the macaroons moist and chewy.
Common Questions
Yes, you can use aquafaba (the liquid from a can of chickpeas) as an egg white substitute. Whisk until soft peaks form and use as you would egg whites.
Macaroon cookies are made with shredded coconut and held together with meringue, while macarons are delicate French sandwich cookies made from almond flour and meringue.
Yes, but the peppermint chocolate macaroons will be much sweeter. Reduce the honey or maple syrup if using sweetened coconut.
Make sure to pack the dough tightly when forming the macaroons and whisk the egg whites properly to hold everything together. The chocolate will also help hold together the chocolate dipped macaroon cookies.
Serving Suggestions
- Pair with Coffee or Hot Cocoa: These macaroon cookies are the perfect holiday treat to enjoy alongside a warm drink.
- Gift for the Holidays: Package them in decorative tins or boxes for festive gifting.
- Add a Festive Touch: Sprinkle crushed peppermint candies like candy canes or a dusting of cocoa powder on top of each coconut macaroon for added flair.
- Alongside Other Holiday Cookies: Serve on a platter with other treats like ginger molasses cookies and chocolate fudge cookies for a delightful dessert spread.
Storage Tips
- Room Temperature: Store macaroons in an airtight container at room temperature for up to 3 days as long as the room is not too warm.
- Refrigerate: Keep them in the fridge for up to a week to maintain freshness. Make sure the container is airtight to prevent the macaroons from drying out.
- Freeze: Freeze for up to 3 months. Place them in a freezer-safe bag or container, separating layers with parchment paper. Thaw at room temperature before serving.
More Gluten-Free Cookie Recipes You'll Love
Recipe
Easy Chocolate Dipped Macaroons
Equipment
- 1 baking sheet lined with parchment paper
- 2 medium bowls and whisk or hand-held mixer
Ingredients
- 3 cups (8 ounces) unsweetened shredded coconut
- ¼ cup (80 grams) honey or maple syrup
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 2 large egg whites, room temperature
- ⅛ teaspoon fine sea salt
- ⅓ cup (60 grams) dark chocolate chips, or chopped chocolate
Instructions
- Preheat oven to 350°F. Prepare a baking sheet or cookie sheet with parchment paper.
- In a large bowl, mix together shredded coconut, honey, peppermint, and vanilla extract. In a separate bowl, whisk egg whites with a pinch of sea salt until soft peaks form.
- Gently fold the egg whites into the coconut mixture. Scoop tightly packed balls of dough with a cookie scoop onto a parchment-lined baking sheet.
- Bake for 15-18 minutes, rotating the tray halfway through. The macaroons should be slightly crispy with golden edges. Let cool on a wire rack.
- Melt the dark chocolate in a double boiler or in short bursts in the microwave. Dip the bottoms of each macaroon into the chocolate and place them back on the parchment paper. Add a chocolate drizzle with extra chocolate on top if desired.
- Chill in the fridge for 10 minutes to set the chocolate. Enjoy!
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Notes
- Pack dough tightly in the spoon before placing on parchment paper to keep coconut from becoming crumbly after baking.
- Store in an airtight container for a week. Refrigerate, or leave on the counter, though the chocolate can soften. Freeze on a baking tray before transferring to an airtight container so they don't stick together.
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