Peppermint Coconut Macaroons (Raw, Vegan and Gluten Free)
These easy holiday treats are sure to become a year-round tradition…
This post comes from our blog intern, Monica!
As a coconut lover, I’ve been on a serious hunt for a vegan coconut macaroon recipe. And, since succeeding in my search, this has become my new go-to. This time of year, I decided to add a seasonal twist — peppermint and dark chocolate! These macaroons have a delightfully sweet and crunchy outside, and house a perfectly chewy middle full of irresistible coconut. Perfect for those who are gluten-free, they are extremely versatile too — you can add nuts, dried cranberries, a little lemon zest, cocoa powder, anything your heart desires!
Peppermint Coconut Macaroons
Makes 6 macaroons
Ingredients:
1 cup of unsweetened shredded coconut
4 tbsp maple syrup or agave
3 tbsp coconut oil
2-3 tsp peppermint extract
1 tsp vanilla
4 tbsp crushed candy canes
1/3 cup coconut flour
Directions:
Put all ingredients into a blender or food processor and pulse until evenly combined.
Shape macaroons into balls using your hands or a cookie scoop. Place them on parchment paper or a cookie sheet, and stick in the freezer for an hour.
Once macaroons have hardened, prepare the chocolate! Melt 1 1/2 cups of chocolate chips of your choice over a double broiler. Dip your macaroons into chocolate and decorate them with sprinkles or crushed candy canes…and you’re done! You can store them at room temperature but I prefer mine chilled, so I keep them in the fridge. Enjoy!
+What are your favorite holiday treats? Let me know in the comments!!
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