Chocolate Peppermint Coconut Macaroons


Happy holiday week everyone!!! Can you believe this week is here already?? Seriously, where did December go?

We’re kicking off this last week before Christmas with a Virtual Cookie Swap Party, featuring some super talented ladies and some SERIOUSLY amazing cookie recipes! Yep, 10 other food bloggers and I teamed up and am so excited by the eclectic mix of recipes we came up with this year. We’ve got some classics, some lightened up favorites, some completely new and exotic combinations— honestly, a little bit of everything. Scroll down a few pics to check out the full round up of cookies!

For my addition to the cookie swap, I went with a brand new cookie I’ve been tinkering around with these past few weeks: Chocolate Peppermint Coconut Macaroons!



Are you a big macaroon fan?? To be honest, before last year, I had never even tasted a macaroon before. God knows why!! Because once I made these Peanut Butter Coconut Macaroons last year, I was beyond hooked.

I got the idea to try a peppermint chocolate version of the classic coconut macaroon after eating a few (slash too many) of my favorite Peppermint JoJo’s from Trader Joe’s (which have become an annual indulgence because they’re freakin’ amazing). I adore peppermint and chocolate together, especially during this time of the year, so why not add some coconut into the mix???



Now— let’s talk this recipe— I like my macaroons to be a little moist and soft in the middle, so you’ll notice this recipe is probably a little different from your typical coconut macaroon.

I used a combination of shredded coconut and cocoa powder as my dry ingredients, and amped up my wet ingredients with some maple syrup, full fat coconut milk (or coconut cream would work too), coconut oil, and vanilla and peppermint extracts. BE WARNED, a little bit goes a LONG way with the peppermint extract, so just put in the tiniest drop. I definitely made that mistake with my first batch and they were QUITE pepperminty.

Once I lightly blended all the ingredients together, I used a cookie scoop to place the macaroons on a baking sheet, making sure that each cookie was packed in the scoop before dropping on the sheet. Then I baked them for 10-12 minutes, cooled completely and drizzled with lots of rich dark chocolate. Ohhh and sprinkled with crushed candy cane of course 🙂

So stinkin’ Christmas-y right?!?



These babies are perfectly sweet, perfectly pepperminty, and look SO festive for your holiday table. Ohh, and if you’re looking for some more peppermint flavored goodies, these Trashed Up Peppermint Chocolate Chunk Cookies are so indulgent and addicting!

If you’re not a big peppermint fan (my husband is not, so I totally understand), you can easily omit the peppermint extract and crushed candy cane to make them double chocolate coconut macaroons instead. Which is never a bad option!



Make sure you check out these other ladies’ posts:

Speculoos Button Cookies // Katherine in Brooklyn
Chocolate Dipped Matcha and Ginger Shortbread Cookies // Madeline Marie
Walnut Pepita Chocolate Chip Cookies // Nommable
GF + Vegan Gingerbread Men // Soul and Spoon
Chocolate Peppermint Coconut Macaroons // Pumpkin & Peanut Butter
Almond Spritz Cookies // Flours In Your Hair
Coconut Peanut Butter Cookies (vegan) // Maple Alps
Flaxseed & Pistachio Shortbread with White Chocolate Ganache Glaze // Lyndsey Eden
Speculoos Coffee Caramel Slices // Les Filles de Madeleine
Salted Dark Chocolate Cookies // The Foodwright
Dark Chocolate Butterscotch Cookies // Seek Satiation
Pretzel & Caramel Drizzled Snickerdoodles via Hopeless Thunder


Chocolate Peppermint Coconut Macaroons

Serves 12-14
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Dietary Gluten Free, Vegan
Meal type Dessert


  • 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)


Step 1
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
Step 2
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.
Step 3
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.
Step 4
Once cooled, melt the dark chocolate chips and drizzle them over the macaroons. Sprinkle with crushed candy cane and let chocolate harden.



Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!


  1. These are so festive they make my little heart so happy 🙂 Have a merry merry Christmas Liz! So happy to be a part of the cookie swap with you <3

    • Right?!? I’m a little too obsessed with them lol! Thanks so much Lucia!

  2. I don’t think I’ve ever had a chocolate coconut macaroon before! And I’m sure having chocolate in the macaroon itself and not just as a topping is just as delicious. I must try this soon.

  3. What a creative combo Liz! I love the idea of chocolate peppermint and coconut together. Yum! Thanks again for participating and contributing such a delicious and festive recipe!

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