Peppermint Chocolate Coconut Macaroons
These coconut macaroons are peppermint flavoured, drizzled with melted chocolate, and sprinkled with crushed candy canes! A Christmas holiday treat!
Updated with new pictures, additional text, and revised recipe (originally postedDecember 12, 2016).
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. It’s not a bad song I would say, but I’m ready to move on from this earworm (aka “stuck song syndrome”) to something more seasonal.
Anyway, these coconut macaroons are not just any macaroons. Not only do you get the slightly crisp and toasted shredded coconut outside with a chewy inside, it’s flavoured with peppermint and then topped with crushed candy canes and melted chocolate. Festive, colourful, and yummy!
Plus, this recipe is super easy to make, and only has eight ingredients! Perfect to add to your holiday dessert platter!
I hope you enjoy this recipe for Peppermint Chocolate Coconut Macaroons!
How do you make these macaroons?
In a large bowl, combine together the shredded coconut, egg whites, sugar, peppermint extract, and salt. Full ingredients amounts and instructions available in the recipe card down below.
Scoop out a heaping tablespoon of the coconut mixture and form a firm ball using your hands before placing on a parchment-paper-lined baking sheet. Repeat.
Optionally, you can also stuff each macaroon with 4-6 chocolate chips for a chocolate filled macaroon (see Notes section of the recipe card)
Bake at 350 degrees F until the macaroons are lightly golden-brown.
Prepare the toppings by melting chocolate chips with oil in the microwave and lightly crushing the candy canes.
Drizzle the melted chocolate on top of each macaroon and top with crushed candy canes. Serve warm or cooled. The chocolate will harden as it cools (making it less messy to eat). Enjoy!
Looking for more easy Holiday Desserts? Check out these ones we love to make!
- Classic Raspberry Shortbread Thumbprint Cookies
- Seven-Layer Rocky Road Magic Bars
- Classic Chewy Gingersnap (Ginger Molasses) Cookies
- Confetti Bars (Peanut Butterscotch Marshmallow Bars)
In summary, these Peppermint Chocolate Coconut Macaroons:
- Are delicious: Peppermint and chocolate along with coconut is one tasty combination.
- Are cute cookies: They are small, round, and have colourful candy cane and chocolate drizzle topping.
- Have pleasing textures: Chewy shredded coconut, melt-in-your mouth chocolate, and crunchy crushed candy canes with each bite.
- Are easy to put together: You simply mix the macaroon ingredients together in a bowl, shape them into balls (optionally stuff them with chocolate), bake them, and then finish with a couple yummy toppings!
- Use simple ingredients that are generally easy to find at most supermarkets or grocery stores.
- Are perfect to make for the holiday dessert tray: They can be made ahead a day or two ahead of time and then served cold or at room temperature. They taste great warm (fresh out of the oven) too.
I hope you try this recipe! If you do, please leave me a rating and comment down below or tag me on any of my social media. I’m @yay_for_food on Instagram. Please share your recipe pictures!
For the macaroons:
- 3 cups unsweetened shredded coconut
- 4 large egg whites
- ⅓ cup sugar
- 1½ tsp pure peppermint extract
- ¼ tsp salt
For the topping:
- 2 peppermint candy canes, lightly crushed (or more if using mini ones)
- ⅓ cup semi-sweet chocolate chips
- 1 tsp vegetable (or neutral) oil
- Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
- In a large bowl, using a wooden spoon (or spatula), 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 then form a firm ball using wet hands (to prevent sticking). Place on the baking sheet about an inch apart. Repeat the process for the remaining macaroons. *(see first note).
- Bake for 16-20 minutes until the macaroons are golden-brown.
- Melt the chocolate chips with vegetable oil in the microwave (on a lower power setting such as 50%) in 15 second intervals, stirring in between, until the chocolate is completely melted and smooth **(see second note).
- Drizzle the melted chocolate and the crushed candy canes on top of each macaroon. Serve warm or cooled.
- *Optionally, you can also stuff each macaroon with 4-6 chocolate chips for a chocolate filled macaroon. I like to fill half of the tablespoon with the coconut mixture, add chocolate chips, cover it with more coconut mixture, and then form a firm ball using my hands. Make sure that no chocolate chips are exposed. This process can get messy.
- **You can substitute chocolate chips with chocolate chunks or plain chocolate bar pieces.
- The chocolate drizzle will harden as it cools.
- Nutritional information represents one macaroon for a total of 24 macaroons.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 106 Total Fat: 8g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 41mg Carbohydrates: 8g Fiber: 2g Sugar: 6g Protein: 2g