Peppermint-Chocolate Coconut Macaroons

Happy Holidays, everyone. Last weekend I had the pleasure of hosting the 2nd annual Holiday Dessert Bash & Gift Exchange for some of my closest Vegan Ladies Cooking Club friends & whipped up a batch of these cookies. These macaroons turned out so well that I immediately made another batch to gift to my coworkers — and decided they were worth sharing here.

Credit where it’s due: this recipe is a slight adaptation of one from Clean Start, one of my all-time favorite cookbooks. I’ve made the original Chewy Chocolate Macaroons countless times — they’re simple, made with just six ingredients, and always a hit. This time, I added a touch of peppermint extract to give them a festive holiday twist.

PEPPERMINT-CHOCOLATE COCONUT MACAROONS

Vegan · Festive · Indulgent

INGREDIENTS

• 2 cups unsweetened organic shredded coconut

• ¼ tsp sea salt

• ¼ cup full-fat organic coconut milk

• ¼ cup maple syrup

• 1 tsp organic peppermint extract

• 1 cup semi-sweet chocolate chips (I always look for dairy-free & fair trade)

INSTRUCTIONS

1. Preheat oven to 350°F and line a baking sheet with parchment paper.

2. Mix dry: In a large bowl, combine shredded coconut and sea salt.

3. Whisk wet: In a separate bowl, whisk together coconut milk, maple syrup, and peppermint extract. Pour over the coconut mixture and stir until evenly moistened.

4. Melt chocolate: In a double boiler or small saucepan over low heat, melt the chocolate chips. Pour over the coconut mixture and fold until fully combined.

5. Shape: Scoop by the tablespoon (a mini ice cream scoop works perfectly) onto the prepared baking sheet, forming even mounds and pressing gently to help them hold together.

6. Bake: Bake for 18–20 minutes, or until the tops look dry and lightly set.

7. Cool: Transfer to a wire rack and let cool completely.

   
   

Yields: 18 cookies

These macaroons are a simple holiday delight — rich, chocolatey, and kissed with just enough peppermint for a festive touch. I thought about adding crushed candy canes, but decided to keep them clean and naturally sweet. They’d be perfect for a holiday cookie plate or exchange, and they freeze beautifully — so you can bake ahead and still save a few for yourself.