Chocolate Peppermint Coconut Macaroons

• Vegetarian
• Gluten free

• Canned Goods

  • 1/4 cup Coconut milk, full-fat

• Condiments

  • 1/3 cup Maple syrup

• Baking & Spices

  • 1/3 cup Cocoa powder
  • 1/2 cup Dark chocolate chips
  • 1 tiny splash Peppermint extract
  • 1 pinch Salt
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 3 cups Coconut, unsweetened

• Desserts

  • 1 Candy canes

Found on pumpkinandpeanutbutter.com

Ingredients

• 3 cups unsweetened shredded coconut
• 1/3 cup cocoa powder
• pinch of salt
• 2 tbsp coconut oil
• 1/3 cup maple syrup
• 1/4 cup full fat coconut milk
• 1/2 tsp vanilla extract
• tiny splash of peppermint extract (a little goes a LONG way)
• 1/2 cup dark chocolate chips
• crushed candy canes (optional)

Directions

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
• Place all the macaroon ingredients into a high speed blender (shredded coconut, cocoa powder, salt, maple syrup, coconut oil, coconut milk, vanilla extract, and tiny splash of peppermint extract). Blend for 20-30 seconds, or until ingredients are all combined, but coconut is still chunky.
• Use a cookie scoop to scoop the macaroons (and pack them in with your fingers), then place them onto the parchment lined baking sheet. Bake for 10-12 minutes (macaroons will still be soft to the touch, but will firm up when you take them out). Let the macaroons cool completely.
• Once cooled, melt the dark chocolate chips and drizzle them over the macaroons. Sprinkle with crushed candy cane and let chocolate harden.