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!
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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
- 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).
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.
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
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.
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.
Recipe
Easy Peppermint Coconut 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 (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
- 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.
- 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.
- 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 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.
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