Chocolate Dipped Coconut Macaroons
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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Servings: 24 cookies
Equipment
- 1 baking sheet lined with parchment paper
- 2 medium bowls and whisk or hand-held mixer
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
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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