Is there a flavor more akin to Christmas than peppermint? I mean think about it, every year people go crazy for the Starbucks Peppermint Mocha (Including me) and stores have an array of treats from peppermint candy canes to peppermint hot cocoa. You’ll notice candy canes are sprinkled on this sweet treat but not just any candy cane… it’s topped with a crushed green, red, and white striped candy cane; my personal favorite! Even though I know it is the same flavor as the red and white striped, something about adding that extra Christmas color of green makes the candy cane taste better. Side note, has anyone tried the kale candy cane that I heard about this year? While trying to remember what vegetable it was, I also stumbled across a rotisserie chicken flavored candy cane… so many questions.
On the 11th Day Before Christmas… Peppermint Macaroons
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- 3 large egg whites
- ½ cup sugar
- 1 tsp. peppermint extract
- Pinch of salt
- 1 14oz bag of sweetened shredded coconut
- 4 oz white chocolate, chopped
- 1 Tbsp. coconut oil
- Crushed candy canes, for decorating
Preheat oven to 325 degrees Fahrenheit.
Whisk the egg whites with the sugar, peppermint extract, and salt in a large bowl. Fold in the coconut with a rubber spatula.
Drop by packed tablespoonfuls onto a parchment lined baking sheet. Bake for 25-30 minutes or until the macaroons are golden. Transfer to a wire rack to cool.
Meanwhile, melt the white chocolate and coconut oil over a double broiler. Spoon or dip the cooled macaroons in the white chocolate. Sprinkle with crushed candy canes and let set.
*recipe courtesy of Food Network*