My Chocolate Peppermint Macaroons might actually be my absolute favorite thing I make. Period.
These little bites of goodness look fancy and are perfect for a little holiday fete but trust me…they are so simple. Really and truly so, so, so simple. Not a peppermint fan? Omit the peppermint and just make Chocolate Macaroons.
This Christmas season, whether you’re hosting a little something yourself, asked to bring something to a party or just want something a little extra special while watching A Christmas Story one night…you should make these.
5 1/2 cups sweetened flaked coconut
1/3 cup all-purpose flour
1/2 teaspoon salt
1 (14 oz) can of sweetened condensed milk
1 teaspoon vanilla
8 oz chocolate almond bark*
1 teaspoon peppermint extract
about one cup of peppermint crunch **
Preheat your oven to 350 degrees.
Spray your cookie sheet with Pam or line it with parchment paper. Set aside.
In a mixing bowl, combine coconut and flour with a wooden spoon. Stir in your salt, milk and vanilla.
Drop by the two tablespoons full on to your parchment paper.
Bake 15 to 20 minutes or until lightly brown and toasted.
Remove from oven to cool one minute while you’re preparing the chocolate.Microwave the almond bark, stirring every 45 seconds until smooth. Immediately stir in the peppermint extract. Drizzle your chocolate peppermint down over each macaroon and then go back and quickly sprinkle the peppermint crunch down on top (the chocolate will set quickly).
Serve either warm or room temp. Store in an airtight container on the counter.
This recipe should make about 1 1/2 dozen macaroons.
So simple to prepare and absolutely delicious. Your friends and family will think you slaved away all day over these Christmas treats.
*Almond bark is sold on the chocolate chip aisle and typically comes in a 24 oz package (with 12 squares each 2 ounces a piece). You only need 4 squares.
**I use Andes Peppermint Crunch found on the chocolate chip aisle during the holiday season. If you can’t find this, you can use crushed up candy canes instead.
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