Chocolate Peppermint Coconut Macaroons
Celebrate the holiday season with these chocolate peppermint coconut macaroons! These festive cookies are indulgent, yet healthy and make a delightful holiday treat. No gluten, grains or dairy either.
- 2 cups unsweetened shredded coconut
- 3 Tbsp cocoa or cacao powder
- Pinch of sea salt
- 1/4 cup egg whites
- 3 Tbsp raw honey
- 1 Tbsp coconut oil, melted
- 3/4 tsp peppermint extract
- 1/2 tsp pure vanilla extract
- 1/2 cup bittersweet dark chocolate chips or chopped dark chocolate bar
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
In a large bowl, mix together the shredded coconut, cocoa or cacao powder and sea salt. Then, mix in the egg whites, raw honey, melted coconut oil, peppermint and vanilla extracts. Stir well to incorporate.
Next, scoop the mixture into tablespoon-size scoops (helps to push the mixture down inside the tablespoon, so it will hold together) and place on lined baking sheet. Bake in preheated oven for 15-20 minutes or until tops and bottom edges are light golden brown.
While macaroons are cooling, melt dark chocolate chips in double boiler over medium-low heat. Once melted, remove from heat and carefully dip the bottom of each macaroon in the melted chocolate. Place back on parchment-lined baking sheet to set. Drizzle any extra melted chocolate on top or melt extra for drizzling on top, if desired.