Indulge in festive flavors with these Chocolate-DippedPeppermint Coconut Macaroons. 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 macaroons are irresistible!
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!
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.