Chocolate-drizzled peppermint macaroons … delightful cookies perfect for your next holiday cookie swap!
Created by the fabulous Lindsay of Love and Olive Oil and the equally-fabulous Julie of The Little Kitchen, the Great Food Blogger Cookie Swap brings together hundreds of food bloggers for one big giant cookie swap across the United States that benefits a fabulous cause, Cookies For Kids’ Cancer, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer, which claims the lives of more children in the US than any other disease.
That’s a win-win in my book!
Now, I can’t believe I’m saying this, but this is my fifth year participating in The Great Food Blogger Cookie Swap …. and I’m happy to report, it’s been just as much fun as year one. So, are you curious about what cookie I chose to make for this year’s cookie swap? Well, wait no more … let me introduce you to my chocolate-drizzled peppermint macaroons!
I took the classic macaroon — you know, those sweet little cookies made from shredded coconut — and put my holiday spin on it, filling these little babies with chopped peppermint. Not only does that add a classic holiday taste, but it also turns these traditionally white cookies into a lovely shade of holiday red!
But of course, I couldn’t stop there.
No, I just had to turn the holiday dial up one more notch by drizzling these decadent holiday cookies with chocolate … because chocolate rules!
- 3 large egg whites
- ½ cup sugar
- ⅛ teaspoon salt
- ½ teaspoon vanilla extract
- 1 14-ounce package sweetened shredded coconut
- ½ cup crushed peppermint candy
- ½ cup milk or dark chocolate chips
- Preheat the oven to 325°F. Line two to three large baking sheets with parchment paper.
- In a large bowl, whisk together the egg whites, sugar, salt, and vanilla until well-combined and frothy. Fold in the shredded coconut and crushed peppermint candy until everything is fully incorporated.
- Drop the coconut mixture by packed, slightly-rounded tablespoonfuls onto the prepared baking sheets, placing about 1 inch apart (cookies will not spread). Bake until lightly golden brown around the edges, about 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer the cookies to a rack to cool completely.
- Once the cookies are fully cooled, melt the chocolate chips in the microwave. Drizzle evenly over the cooled cookies.
I truly hope they love my holiday macaroons … and I hope you do too!
And of course, I have to send a huge thank you to the bloggers who sent me some delish cookies this year! Thanks to Alicia of Balancing Motherhood for her white chocolate, dried berry, and macadamia nut cookies, Josie of Sugar and Satire for her spicy hot chocolate cookies, and Stephanie of CopyKat Recipes for her white chocolate, cranberry, and pecan cookies (and the copy of her cookbook she sent too!) … we loved them all, ladies!
Want to check out my past cookie swap cookie recipes? Well, here they are!