Description

These chocolate peppermint coconut macaroons are chewy and moist on the inside with lightly crisp golden edges. Naturally gluten free and vegan, these macaroons are made with shredded coconut and a hint of peppermint extract then finished with a drizzle of dark chocolate and festive sprinkles. These easy holiday cookies don’t require chilling time or a stand mixer!

Ingredients

Scale

1 ½ cups finely shredded unsweetened coconut
1 ½ cups almond flour
2/3 cup granulated sugar
½ teaspoon sea salt
1/2 cup full fat coconut milk, from the can
¼ cup + ½ teaspoon unrefined virgin coconut oil, divided
2 tablespoons ground flaxseed
2 teaspoons vanilla bean paste
1 – 1 ½ teaspoons peppermint extract
2 ounces dark chocolate, roughly chopped
Christmas sprinkles, optional for decorating

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Instructions

Preheat the oven to 325 degrees and line a large baking sheet with parchment.
Whisk together the shredded coconut, almond flour, granulated sugar, and salt until well combined. Break up any lumps of almond meal with your fingers or the whisk.
Add the coconut milk, ¼ cup of the coconut oil, and flaxseed to a small saucepan or pot over low heat. Warm until the coconut oil is fully melted, then remove from the heat and whisk in the vanilla bean paste and peppermint extract until fully incorporated. If you love mint-flavored desserts, go with 1 1/2 teaspoons of peppermint extract. If you want it less minty, go with 1 teaspoon.
Pour the wet ingredients over the dry and mix well until you have a cohesive cookie dough that sticks together and forms a ball. If it seems a bit dry, add a splash or two more of the coconut milk.
Use a 1-ounce cookie scoop (2 tablespoons) to scoop up level portions of the dough, then place them on the lined baking sheet at least 1-inch apart. Bake in the preheated oven for 23-25 minutes until the tops and edges are turning golden. Remove from the oven and allow to cool completely on the baking sheet.
Once the cookies are completely cool, melt the dark chocolate over a double boiler with the remaining ½ tsp of coconut oil. Once the chocolate is fully melted and smooth, remove it from the double boiler. Drizzle some chocolate over the top of each macaroon with a spoon then top with a pinch of sprinkles if desired.
Let the chocolate set at room temperature or speed up the process by placing the macaroons in the fridge for about 15 minutes.
The macaroons can be stored in an airtight container at room temperature for 3-4 days or in the fridge for a week.

Notes

I recommend using a dark chocolate bar or semi-sweet baking chocolate for the chocolate drizzle, not chocolate chips.

If you plan on freezing these, leave off the chocolate drizzle and sprinkles and wait to add them until they are thawed. Baked macaroons can be stored in an airtight freezer safe container for up to 3 months. Thaw overnight in the fridge.

Overall these cookies are on the less sweet side compared to standard baked goods. If you prefer a sweeter macaroon, use 1 cup of granulated sugar total.

If you open your canned coconut milk and it has solidified or is lumpy, gently warm it over low heat until you can whisk the fat back into the milk, THEN measure and use it in the recipe.

If you don’t like mint, simply leave out the peppermint extract!

Prep Time: 20 minutes
Cooling Time: 1 hour
Cook Time: 23-25 minutes
Category: Dessert