So, funny story:The other day, when I was making these, I was not having the best day ever. I had lost my debit card, the bank closed earlier than I thought so I couldn’t get a new one, and I had about 6 dollars in cash and a bunch of ingredients to buy. And, I needed to get a candy cane or peppermint candy to crumble on top of these little guys and I couldn’t find any anywhere. Not big problems but it was frustrating.
Then, as I walking home, I passed a nail salon with a giant bowl of candy – and peppermint candies galore! I rushed in and asked if I could have some. I have. No. Shame. But guess what? They gave them to me! And so, without further ado, I present to you the most delicious peppermint bark macaroons, with nail salon candy. (That’s just a working title.)
I modified an already very delicious and easy (and healthy!) macaroon recipe from Chocolate Covered Katie to make them peppermint-y, and then baked them in donut hole pans to give them this perfectly round shape. It may not be the traditional look for a macaroon, but I love it. If you don’t have a donut hole pan you can bake them the traditional way where they come out flat on bottom and they will be just as delicious and festive looking. I also really love how these give you very fresh breath! Bonus!
After the macaroons cooled I heated some chocolate in a sauté pan over boiling water (basically an improvised double boiler). Then I dipped half the macaroons in the chocolate and while the chocolate was still warm and sticky I sprinkled the crumbled peppermint candy on top and let it cool. If you wanted to get really wild you could dip and sprinkle the macaroons in batches so that the whole thing is covered in chocolate and candy. Pretty crazy right? Probably insanely delicious too.
I brought the leftovers of these to a birthday pot luck recently and they were big hit. I felt bad bringing left overs, but I also baked two pies, and I just couldn’t control myself to not eat them. Right now I only have 2 left and that’s because I promised my Mom I’d bring some over for her to try, and let me tell you, it’s taking a lot of self control not to eat them. A lot. They are so festive looking I may bring my donut hole pan up to Vermont to make some more up there to have for the holidays to share with friends. (But I may not because I realistically will end up eating them all myself. And I want my jeans to still fit when we come home.)
I hope you are very much enjoying the holiday season and the goodies we have for you! There is so much more to come! If you are enjoying these, please, Like us on Facebook and Follow us on Twitter to get more recipe updates and previews!
- 1 cup shredded, unsweetened Coconut
- 1 tbsp Flour
- 1/2 cup plus 2 tbsp canned Coconut Milk (light or full-fat)
- 3 tbsp Agave
- 3/4 tsp Peppermint extract
- 1/16 tsp Salt
- 3 oz Dark (Vegan) Chocolate
- 1 Candy Cane or 6 Peppermint Candies
- Preheat oven to 360°
- Combine all ingredients in a bowl and microwave for 3 minutes. Scoop into balls into a donut hole pan or parchment lined cookie tray.
- Cook for 14-16 minutes. Let cool before removing from tray, and completely cool after removing.
- While macaroons are cooling, grind up candy cane in a food processor until in small pieces.
- Heat chocolate in a double boiler or in a sauté pan over boiling water. Dip 1/2 of macaroon in chocolate and set aside to cool.
- While chocolate is still wet, sprinkle candy cane pieces over macaroons.
- Let cool and harden completely, then eat.