Chocolate and peppermint is a classic holiday combo, and these chocolate-dipped peppermint coconut macaroons deliver it in the best way. They're lightly crisp on the outside, soft and chewy in the middle, and made with simple ingredients. They also look festive on a holiday tray, making them great for gifting, gatherings, or an easy seasonal treat at home.
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I make these every year because they're reliable and easy during busy holiday baking. I tested batches to get the texture just right with golden edges, tender centers, and a chocolate dip that sets nicely. The peppermint adds a cool holiday flavor without overpowering the coconut or chocolate.
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!
If you're building a holiday cookie platter, these pair well with chewy ginger molasses cookies, chocolate raspberry bites, these cute little pumpkin pie sugar cookies, and chocolate chip pumpkin cookies.
Jump to:
- Why You'll Love These Chocolate Dipped Macaroons
- Ingredients For Homemade Coconut Macaroons
- How to Make Gluten Free Coconut Macaroons
- Tips For Making Coconut Macaroons Without Condensed Milk
- Ways to Serve Homemade Coconut Macaroons
- How to Store Coconut Macaroons Dipped in Chocolate
- Chocolate Dipped Macaroons FAQs
- More Gluten-Free Cookie Recipes You'll Love
- 📖 Recipe
- 💬 Comments
Why You'll Love These Chocolate Dipped Macaroons
- 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.
Ingredients For Homemade Coconut Macaroons
You'll need the following ingredients to make chewy coconut macaroons:
- 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 Gluten Free Coconut Macaroons
- 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!
Tips For Making Coconut Macaroons Without Condensed Milk
- 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.
Ways to Serve Homemade Coconut Macaroons
- 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.
How to Store Coconut Macaroons Dipped in Chocolate
- 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.
Chocolate Dipped Macaroons FAQs
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.
More Gluten-Free Cookie Recipes You'll Love
📖 Recipe
Chocolate Dipped Coconut Macaroons
Equipment
- 1 baking sheet lined with parchment paper
- 2 medium bowls and whisk or hand-held mixer
Ingredients
- 3 cups (227 grams) 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.3 cups unsweetened shredded coconut, ¼ cup honey or maple syrup, 1 teaspoon peppermint extract, 1 teaspoon vanilla extract, 2 large egg whites, ⅛ teaspoon fine sea salt
- 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.⅓ cup dark chocolate chips
- 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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