Do you ever get Christmas songs stuck in your head? Jingle Bells? Rudolph the Red-Nose Reindeer? Santa Claus is Coming to Town? I wished I did. I have had this old Britney Spears’ song stuck in my head for the last three weeks.
“Sometimes I run. Sometimes I hide. Sometimes I’m scared of you. But all I really want is to hold you tight. Treat you right. Be with you day and night!”
Brownie points for those that know what song I am referring to. Sorry in advance if you got this song stuck in your head too, but know that we are in this together.
Anyway, this coconut macaroon is not just any macaroon. Not only do you get the crispy coconut outside and the chewy coconut inside, It is flavoured with peppermint, stuffed with chocolate chips, and then topped with crushed candy canes and even more melted chocolate. Festive and yummy!
Now onto the recipe.
Gather ingredients. (I ended up using another candy cane and more chocolate chips that what is shown).
Mix together shredded coconut, egg whites, sugar, salt, and peppermint extract. Scoop a heaping tablespoon, form a ball using your hands, and stuff with chocolate chips.
Bake for 15-18 until golden-brown.
Drizzle with melted chocolate and top with crushed candy canes.
Eat warm or cooled. Enjoy!
Peppermint Chocolate Coconut Macaroons
Active time: 20 minutes Total time: 40 minutes Servings: makes 22
For the macaroons:
- 3 cups unsweetened shredded coconut
- 4 large egg whites
- ⅓ cup sugar
- 1 ½ tsp pure peppermint extract
- ¼ tsp salt
- ⅓ cups semi-sweet chocolate chips
For the topping:
- ⅓ cup semi-sweet chocolate chips, melted
- 2 peppermint candy canes, lightly crushed
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or aluminum foil.
- In a large bowl, using a wooden spoon, mix together the shredded coconut, egg whites, sugar, peppermint extract, and salt until all ingredients are well-incorporated together.
- Scoop a heaping tablespoon of the coconut mixture and form a ball using your hands. Press 4-6 chocolate chips into the centre of the macaroon, making sure that none of the chocolate chips are exposed*. Repeat the process for the remaining macaroons.
- Place on the baking sheet and bake for 15-18 minutes, until the macaroons are golden-brown.
- Melt chocolate chips in the microwave (on a lower power setting such as 50%) in 30 second intervals, stirring in between, until the chocolate is completely melted and smooth**.
- Drizzle the melted chocolate and the crushed candy canes on top of each macaroon.
- *You can substitute chocolate chips with chocolate chunks or broken chocolate bar pieces.
- **If you find that the melted chocolate is too thick, mix in some milk or coconut oil to thin out to the desired consistency.
- The chocolate (inside and outside) of the macaroon will harden as it cools.
- Recipe adapted from The Kitchn's Emma Christensen's How to Make the Best Coconut Macaroons