Chocolate Peppermint Coconut Macaroons
 
 
Ingredients
  • 14 oz sweetened shredded coconut
  • 14 oz sweetened condensed milk
  • 1 tsp vanilla extract
  • 2 extra large egg whites at room temperature
  • ¼ teaspoon salt
  • 10 oz melting milk chocolate
  • Crushed Peppermint sprinkles
Instructions
  1. Preheat the oven to 325 degrees F.
  2. Combine the coconut, condensed milk, and vanilla in a large bowl.
  3. Whip the egg whites and salt on high speed with an electric mixer fitted with the whisk attachment until you have medium-firm peaks.
  4. Gently fold egg whites into the coconut mixture.
  5. Drop the batter onto baking sheet lined with parchment paper with either a 1¾-inch diameter cookie or ice cream scoop, or 2 teaspoons.
  6. Bake for 25 to 30 minutes, until golden brown.
  7. Allow to cool.
  8. While macaroons are cooling, melt 10oz of melting milk chocolate.
  9. Dip ½ of the macaroon in the chocolate and place on waxed paper.
  10. Immediately sprinkle with crushed peppermint.
Recipe by Alicia Wood Lifestyle at https://www.aliciawoodlifestyle.com/2018/11/holiday-tea-with-draper-james/