Mint Chocolate Macaroons
Every Passover, my mom used to pick up macaroons from the grocery store – something I seriously looked forward too. She would always get a container of the Manischewitz original coconut ones and a container of the iconic mint chocolate chip ones. Without fail, I would eat one of each each every day until the canister was empty, then I would ask for her to buy more. That is, until my mom made some coconut macaroons from scratch, and wow, those were even better. Toasty on the outside and moist in the center, I haven’t had a store bought one since!
I am always satisfied with the classic coconut ones (a faint vanilla flavor dipped in dark chocolate), but today, I am sharing my version of mint chocolate macaroons! They’ve got just a few simple ingredients and are extremely easy to prepare, not to mention totally delicious. With a fudgy center and a hint of peppermint, these treats will keep you coming back for more!
Note: Do not confuse these with French Macarons! They are a completely different, yet absolutely delicious, dessert.
Ingredients Directions Mix shredded coconut, cocoa powder, brown sugar, and salt in a bowl until evenly combined. Make sure there are no clumps of brown sugar. Beat egg whites until frothy then whisk in vanilla, peppermint, and maple syrup. Stir egg white mixture and coconut mixture together. Let sit for 20-30 minutes so the coconut can re-hydrate. Preheat oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper. Using a tablespoon or melon baller, scoop and drop mixture on the baking sheet. Wet your fingers and use them to shape the macaroons into uniform mounds. Bake for 18 minutes, remove from oven, and cool completely. Dip the macaroons in melted chocolate and place them in a parchment paper lined container. Store in the refrigerator. Mix shredded coconut, cocoa powder, brown sugar, and salt in a bowl until evenly combined. Make sure there are no clumps of brown sugar. Beat egg whites until frothy then whisk in vanilla, peppermint, and maple syrup. Stir egg white mixture and coconut mixture together. Let sit for 20-30 minutes so the coconut can re-hydrate. Preheat oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper. Using a tablespoon or melon baller, scoop and drop mixture on the baking sheet. Wet your fingers and use them to shape the macaroons into uniform mounds. Bake for 18 minutes, remove from oven, and cool completely. Dip the macaroons in melted chocolate and place them in a parchment paper lined container. Store in the refrigerator.
Ingredients
Directions
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