• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Eat Fresh Glow
  • Home
  • Recipes
  • About
  • Contact
    • Email
    • Instagram
    • Pinterest
menu icon
go to homepage
  • Home
  • Recipes
  • About
  • Contact
    • Email
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • Recipes
    • About
    • Contact
    • Email
    • Instagram
    • Pinterest
  • ×

    Home » Dessert

    Chocolate-Dipped Peppermint Coconut Macaroons

    Published: Dec 12, 2021 by Jacqui Wilson · This post may contain affiliate links

    Jump to Recipe

    This chocolate-dipped peppermint coconut macaroons recipe is easy to make with just 6 simple ingredients. Chewy and moist on the inside, and crisp and golden on the outside. These peppermint chocolate macaroons are irresistible!

    chocolate-dipped peppermint coconut macaroons piled on a white plate sitting on white linen and a cutting board
    Jump to:
    • Why you'll love these peppermint macaroons
    • Noteworthy Ingredients
    • How to make coconut macaroons
    • FAQs
    • Storage

    Why you'll love these peppermint macaroons

    • Crisp and golden on the outside and chewy and moist on the inside, with a pop of peppermint flavor and an indulgent dip in dark chocolate.
    • Gluten-free and dairy-free (if using dairy-free chocolate).
    • Chocolate coconut combination is a perfect pairing.
    • Easy coconut treat with 6 simple pantry staples.

    Noteworthy Ingredients

    Ingredients for Chocolate-dipped peppermint coconut macaroons, coconut, salt, eggs, peppermint extract, honey, dark chocolate
    • Unsweetened shredded coconut is the base of the macaroons, making them rich and slightly crispy.
    • Honey is an easy way to add natural sweetness. You can also substitute for 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 for all ingredients and quantities.

    How to make coconut macaroons

    This is an easy healthy coconut macaroon recipe, and you may have the majority of ingredients in your pantry.

    Preheat oven to 350°F. Prepare a baking sheet with unbleached parchment paper.

    Place the shredded coconut, honey and peppermint extract in a medium bowl and mix well. Set aside. If you're using raw honey, you may need to warm it so the honey softens.

    In a separate bowl, whisk the egg whites and pinch of sea salt by hand or with an electric mixer until soft peaks form, about 2 minutes (2-3 minutes by hand).

    whisked egg whites in a metal bowl with soft peaks and beaters from mixer above the bowl, egg shells on the side

    Gently fold the egg whites into the coconut mixture until well combined. 

    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.

    Hint: 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.

    Peppermint coconut macaroons on parchment lined baking tray with cookie scoop filled with coconut dough

    Bake for 15-18 minutes, rotating the tray halfway through. The coconut will become slightly crispy with golden tops and edges. Let cool completely on baking sheet. 

    When cooled, 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.

    FAQs

    What's the difference between macaroons and macarons?

    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.

    Are coconut macaroons gluten-free and dairy-free?

    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.

    Chocolate-dipped coconut macaroons on parchment lined baking tray some dipped in chocolate and some dipped and drizzled with dark chocolate

    Storage

    Macaroons can be stored in an airtight container for a good week. They can be left on the counter 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.

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Peppermint coconut macaroons piled on a white plate sitting on a white linen on a cutting board

    Easy Peppermint Coconut Macaroons


    • Author: Jacqui Wilson
    • Total Time: 28 minutes
    • Yield: 22-24 cookies 1x
    • Diet: Gluten Free
    Print Recipe
    Pin Recipe

    Description

    This chocolate-dipped peppermint coconut macaroons recipe is easy to make with just 6 simple ingredients. Chewy and moist on the inside, and crisp and golden on the outside. These peppermint macaroons are irresistible! 


    Ingredients

    Scale
    • 3 cups (8 ounces) unsweetened shredded coconut
    • ¼ cup (3 ounces) honey or maple syrup
    • 1 teaspoon peppermint extract
    • 2 large egg whites
    • pinch of fine sea salt (about ⅛ teaspoon)
    • ⅓ cup (2 ounces) dark chocolate, melted (optional)

    Instructions

    1. Preheat oven to 350°F. Prepare a baking sheet with unbleached parchment paper.
    2. Place the shredded coconut, honey and peppermint extract in a medium bowl and mix well. Set aside.
    3. 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).
    4. Gently fold the egg whites into the coconut mixture until well combined. 
    5. 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.
    6. Bake for 15-18 minutes, rotating the tray halfway through. The coconut will become slightly crispy with golden tops and edges. Let cool completely on baking sheet. 
    7. When cooled, 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.
    8. Place tray in fridge for 10 minutes to allow chocolate to set.

    Notes

    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.

    Macaroons can be stored in an airtight container for a good week. They can be left on the counter 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.

    • Prep Time: 10 min
    • Cook Time: 18 min
    • Category: dessert
    • Method: bake
    • Cuisine: French

    Nutrition

    • Serving Size: 1 cookie
    • Calories: 74
    • Sugar: 3.1 g
    • Sodium: 20 mg
    • Fat: 6 g
    • Saturated Fat: 5.1 g
    • Trans Fat: 0 g
    • Carbohydrates: 5.3 g
    • Fiber: 1.3 g
    • Protein: 1 g
    • Cholesterol: 0.1 mg

    Keywords: coconut macaroons, peppermint macaroons, chocolate macaroons, easy macaroons, coconut

    Did you make this recipe?

    Share a photo and tag us - we can't wait to see what you've made!

    More Dessert

    • Dark Chocolate Roasted Chickpeas (3-Ingredient)
    • Easy 4-Ingredient Chocolate Bread Banana Chip Loaf
    • Soft Gluten-Free Pumpkin Cookies With Chocolate Chips
    • Double Chocolate Carrot Zucchini Muffins

    Reader Interactions

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆
    Recipe Rating




    Primary Sidebar

    profile picture of site author.

    WELCOME !

    I'm so happy you're here! My name is Jacqui - I'm a recipe developer, registered holistic nutritionist and culinary nutrition expert. I love all things healthy, and my goal is to inspire you to lead a healthy life through wholesome food that leaves you nourished, satisfied and energized! You'll find simple, easy-to-make naturally gluten-free, refined sugar-free and mostly dairy-free recipes your family will love!

    Learn more about me →

    Soup Season!

    • Black Bean and Sweet Potato Stew with Spinach
    • Spicy Creamy Potato Corn Chowder Soup (Gluten-Free)
    • Easy Creamy White Bean and Mushroom Soup
    • Creamy White Bean Chicken Chili with Cauliflower
    • White Bean and Vegetable Soup with Kale
    • Creamy Yellow Split Pea Soup with Turmeric

    Trending Recipes

    • Easy Creamy Mushroom Sauce (dairy-free)
    • Roasted Turkey Breast with Garlic and Herbs
    • Easy Creamy White Bean and Mushroom Soup
    • Easy Sticky Teriyaki Sauce and Marinade
    • Cumin Roasted Carrots and Chickpeas with Lemon Vinaigrette
    • Zesty Baked Italian Style Chicken Wings

    Healthy Snacks

    • Baked Stuffed Tomatoes with White Beans and Spinach
    • Crispy Smashed Potatoes with Garlic Herbs
    • Sticky Baked Sesame Chicken Wings and Rice
    • Oatmeal Strawberry Crumble Bars (gf, nut free)
    • Maple Sriracha Roasted Cauliflower
    • Easy Chicken Muffins

    Footer

    ↑ back to top

    Copyright © 2023 Eat Fresh Glow

    Privacy Policy | About | Contact