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Red and green peppermint macaroons on a white surface
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4.50 from 2 votes

Peppermint Macaroons

Only 6 Ingredients in these Festive Cookies Perfect for the Holidays! Use Almond Extract and Chocolate and Make them all Year Long
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 20
Calories: 149kcal
Author: Julie Evink


  • 14 oz. bag sweetened shredded coconut
  • 1/2 cup granulated sugar
  • 1 tsp. vanilla extract
  • 1/2-1 tsp. peppermint extract to taste
  • 4 large egg whites
  • 1/2 cup melted white or dark chocolate for dipping


  • Preheat your oven to 325 degrees F. 
  • Chop your coconut in a food processor by pulsing it several times.
  • Add the granulated sugar, vanilla extract, and peppermint extract. Pulse until sugar is incorporated.
  • Add the egg whites and pulse until the mixture comes together. Use a spatula to scrape down the sides of the food processor as necessary. Mixture will be very sticky.
  • Using a large cookie scoop, firmly pack the coconut mixture and place on a parchment or silicone-lined cookie sheet.
  • Bake for 18-21 minutes until bottoms and tops begin to brown slightly.
  • Remove from the oven and let rest on the cookie sheets for about 15 minutes, until cookies become more firm. Then transfer to a wire rack to finish cooling completely.
  • Once cookies are cooled, dip the bottoms in melted chocolate and place on parchment paper to let the chocolate harden up. To drizzle chocolate over the top, cut a small hole in the corner of a plastic sandwich bag. Put melted chocolate in the bag and gently squeeze it out of the hole.


Calories: 149kcal | Carbohydrates: 16g | Protein: 1g | Fat: 8g | Saturated Fat: 7g | Sodium: 62mg | Potassium: 107mg | Fiber: 1g | Sugar: 14g | Vitamin C: 0.2mg | Calcium: 6mg | Iron: 0.9mg