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Showing the finished Peppermint Chocolate Macarron
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PEPPERMINT CHOCOLATE MACAROONS
Servings: 24 Macaroons
Author: Susan Murray, www.awomancooksinasheville.com
Ingredients
  • 3 egg whites
  • ½ cup sugar
  • ½ tsp peppermint extract
  • Pinch of salt
  • 4 cups sweet shredded coconut
  • 4 ounces dark chocolate
  • 10-20 crushed mini candy canes
Instructions
  1. Preheat the oven to 325 degrees. Line your baking sheets with parchment paper.
  2. Whisk the egg whites until they are foamy and starting to rise. Slowly add the sugar, peppermint extract and salt. Continue whipping the eggs until they are shiny and hold a soft peak.
  3. Gently stir in the coconut until it is incorporated.

  4. Drop by packed cookie scoop or tablespoons onto the prepared cookie sheets

  5. Bake 25-30 minutes until they are lightly browned.
  6. Remove from the oven and let cool completely.
  7. Melt the chocolate in the microwave at 50% power for 1-1 ½ minutes. Stir and continue microwaving at 50% power in 10 second intervals, stirring each time, until completely smooth.
  8. Dip each Macaroon in the chocolate and then sprinkle with crush peppermint candy.