These Chocolate Covered Peppermint Macaroons are a delicious holiday treat. Theyre vegan, gluten-free, and easy to make
Ingredients:
- 1 1/2 cups shredded unsweetened coconut
- 1/4 cup coconut butter, melted
- 1/4 cup maple syrup
- 1/4 teaspoon peppermint extract
- 1/2 cup dairy-free chocolate chips
- 1/2 teaspoon coconut oil
- crushed candy canes, for topping
Instructions:
Preheat oven to 350F 175C and line a baking sheet with parchment paper
In a bowl, mix shredded coconut, melted coconut butter, maple syrup, and peppermint extract
Use a cookie scoop to form mixture into balls and place on the baking sheet
Bake for 10-12 minutes, or until lightly golden brown
Let cool completely on the baking sheet
Melt chocolate chips and coconut oil together in a microwave-safe bowl in 30-second increments, stirring in between, until smooth
Dip the bottoms of each macaroon into the melted chocolate and place back on the parchment paper
Drizzle the remaining chocolate over the tops of the macaroons and sprinkle with crushed candy canes
Refrigerate for at least 30 minutes to set the chocolate
Enjoy
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