18
Dec

Peppermint Chocolate Macaroons

Paleo Chocolate Macaroons - from Against All Grain

With a crisp outside and a chewy inside, these macaroons have a rich chocolate taste and leave just a hint of festive peppermint lingering on the tongue. As with a classic coconut macaroon, these cookies use a single egg white, beaten into a meringue, to hold them together and create a chewy texture. They come together easily and you probably already have the majority of the ingredients in your pantry. Stack a few up and wrap them in some cellophane tied with a ribbon for the perfect Christmas gift this holiday season!

Need more gift ideas? Take a look at my peppermint meringue cookies or freeze and slice chocolate chip cookie dough!

Paleo Chocolate Mint Macaroons - from Against All Grain

 

Grain-Free Chocolate Mint Macaroons - from Against All Grain

 

SHARE THIS POST
Share on FacebookTweet about this on TwitterPin on PinterestShare on RedditGoogle+Digg thisBuffer this pageEmail to someone

Peppermint Chocolate Macaroons

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: 2 dozen

Ingredients:

Instructions:

  1. Preheat oven to 325 degrees F.
  2. Combine the first 6 ingredients in a bowl.
  3. In the bowl of a stand mixer, or using an electric mixer, beat the egg white with a small pinch of salt. Beat for 1-2 minutes until soft peaks form when you lift the mixer out.
  4. Fold the egg white into the coconut mixture and mix gently until fully combined.
  5. Using a cookie scoop or tablespoon, scoop out balls of dough and pack them together tightly either by lightly knocking the scoop onto the side of the bowl or pushing it down with your fingers.
  6. Place the dough on a parchment lined cookie sheet and bake for 30 minutes, rotating the tray half way through.
  7. Cool on a wire cooling rack for 1 hour. Store in an airtight container at room temperature for up to 1 week.
  8. Optional – dip the bottoms of the macaroons in melted dark chocolate mixed with ¼ teaspoon peppermint extract for an even more decadent treat!
* indicates required

  • harpchick

    I accidentally tripled this recipe (inadvertently added 1 and 1/2 cups cocoa so had to triple the rest!) and then was triple-worried that they wouldn’t turn out after investing all those ingredients….but they are fudgey and delicious! I served them at a house party and everyone loved them. Thank you so much for your recipes – they are not only acceptable for those of us with dietary restrictions but also spectacular in their own right!!

    • Against All Grain

      Love when mishaps become successes!

  • Amy

    How much melted dark chocolate do I mix with the 1/4 t peppermint extract?? They look great!

    • Against All Grain

      I use about 3/4 cup

    • Against All Grain

      Sorry 3/4 cup dark chocolate chips. I’ll weigh it next time!

  • Betheny

    Love this recipe!

  • Lillian

    These are going in my permanent Christmas recipe collection- they were so deliciously addictive and got rave reviews even from those who claimed at first that they didn’t really like coconut! Thanks for the great recipe!

  • http://rebeccaprange.com Rebecca Prange

    Hello,
    These do look amazing, however, I’m hoping to make them plain, no chocolate or peppermint.
    Can I simply eliminate these ingredients? If not, what do you recommend?
    Thanks, I’ve found your recipes to be reliable and scrumptious.