Peppermint Macaroons

Delight in the festive charm of Peppermint Macaroons, a chewy and decadent treat perfect for holiday gatherings or year-round indulgence! These coconut-based cookies are elevated with a hint of peppermint extract, beautifully balanced by the richness of sweetened condensed milk and airy whipped egg whites for a light yet satisfying texture. Drizzled or dipped in velvety semi-sweet chocolate and adorned with crushed peppermint candies, these macaroons offer an irresistible combination of flavors and textures in every bite. With just 20 minutes of prep time and an easy-to-follow technique, this recipe is perfect for both novice bakers and seasoned dessert enthusiasts alike. Whether you're crafting a festive dessert platter or looking for an elegant edible gift, these Peppermint Macaroons make the perfect sweet addition.

Nutriscore Rating: 38/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 20

Ingredients

• 3 cups Sweetened shredded coconut
• 0.75 cups Sweetened condensed milk
• 1 teaspoons Vanilla extract
• 0.5 teaspoons Peppermint extract
• 2 large Egg whites
• 0.25 teaspoons Salt
• 0.5 cups Semi-sweet chocolate chips
• 0.25 cups Crushed peppermint candies

Directions

Step 1

Preheat your oven to 325°F (163°C) and line two baking sheets with parchment paper to prevent sticking.

Step 2

In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, vanilla extract, and peppermint extract. Stir until fully combined and the mixture is sticky.

Step 3

In a separate clean, dry bowl, whisk the egg whites with the salt until stiff peaks form. This will add air to the mixture and help the macaroons hold their shape.

Step 4

Gently fold the whipped egg whites into the coconut mixture. Be careful not to deflate the egg whites as you fold.

Step 5

Using a tablespoon or a small cookie scoop, drop rounded spoonfuls of the mixture onto the prepared baking sheets, spacing them about 1 inch apart.

Step 6

Bake in the preheated oven for 20-25 minutes, or until the edges of the macaroons are golden brown. Rotate the pans halfway through baking to ensure even cooking.

Step 7

Remove the macaroons from the oven and let them cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Step 8

While the macaroons are cooling, melt the semi-sweet chocolate chips in a microwave-safe bowl, microwaving in 15-second intervals and stirring between each interval until smooth.

Step 9

Drizzle the melted chocolate over the cooled macaroons with a spoon or dip the bottoms of the macaroons into the melted chocolate for a more indulgent treat.

Step 10

Sprinkle the tops with crushed peppermint candies while the chocolate is still wet to ensure they stick.

Step 11

Allow the macaroons to set at room temperature until the chocolate firms up. You can also place them in the refrigerator for quicker setting.

Step 12

Store the macaroons in an airtight container at room temperature for up to a week or in the refrigerator for longer freshness.

Nutrition Facts

Serving size	(699.1g)

Amount per serving	% Daily Value*
Calories	2588.7

Total Fat 114.6g	0%
Saturated Fat 89.7g	0%
Polyunsaturated Fat 0.8g
Cholesterol 77.5mg	0%
Sodium 1575.1mg	0%
Total Carbohydrate 387.4g	0%
Dietary Fiber 23.7g	0%
Total Sugars 317.3g
Protein 39.8g	0%

Vitamin D 18.2IU	0%
Calcium 688.8mg	0%
Iron 5.2mg	0%
Potassium 1322.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.6%

Protein: 5.8%

Carbs: 56.6%