Easy Peppermint Macaroons + KITCHENAID MIXER GIVEAWAY
Easy Peppermint Macaroons + KITCHENAID MIXER GIVEAWAY is a dessert that serves 20. Watching your figure? This gluten free and dairy free recipe has 141 calories, 1g of protein, and 8g of fat per serving. For 30 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe from Julies Eats and Treats requires egg whites, granulated sugar, white chocolate, and sweetened shredded coconut. 38 people have made this recipe and would make it again. Christmas will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a not so super spoonacular score of 16%. Try Pretzel Bark with Peppermint | KitchenAid Stand Mixer Giveaway, No Bake White Chocolate Peppermint Oreo Truffles and a KitchenAid Mixer Giveaway, and Vanilla Cupcakes and a KitchenAid Mixer Giveaway for similar recipes.
Servings: 20
Ingredients:
4 large egg whites
1/2 cup granulated sugar
1/2-1 tsp. peppermint extract, to taste
14 oz. bag sweetened shredded coconut
1 tsp. vanilla extract
1/2 cup melted white or dark chocolate for dipping
Equipment:
food processor
oven
spatula
baking sheet
baking paper
wire rack
Cooking instruction summary:
Preheat your oven to 325 degrees F. Chop your coconut in a food processor by pulsing it several times.Add the granulated sugar, vanilla extract, and peppermint extract. Pulse until sugar is incorporated.Add the egg whites and pulse until the mixture comes together. Use a spatula to scrape down the sides of the food processor as necessary. Mixture will be very sticky.Using a large cookie scoop, firmly pack the coconut mixture and place on a parchment or silicone-lined cookie sheet.Bake for 18-21 minutes until bottoms and tops begin to brown slightly.Remove from the oven and let rest on the cookie sheets for about 15 minutes, until cookies become more firm. Then transfer to a wire rack to finish cooling completely.Once cookies are cooled, dip the bottoms in melted chocolate and place on parchment paper to let the chocolate harden up. To drizzle chocolate over the top, cut a small hole in the corner of a plastic sandwich bag. Put melted chocolate in the bag and gently squeeze it out of the hole.
Step by step:
1. Preheat your oven to 325 degrees F. Chop your coconut in a food processor by pulsing it several times.
2. Add the granulated sugar, vanilla extract, and peppermint extract. Pulse until sugar is incorporated.
3. Add the egg whites and pulse until the mixture comes together. Use a spatula to scrape down the sides of the food processor as necessary.
4. Mixture will be very sticky.Using a large cookie scoop, firmly pack the coconut mixture and place on a parchment or silicone-lined cookie sheet.
5. Bake for 18-21 minutes until bottoms and tops begin to brown slightly.
6. Remove from the oven and let rest on the cookie sheets for about 15 minutes, until cookies become more firm. Then transfer to a wire rack to finish cooling completely.Once cookies are cooled, dip the bottoms in melted chocolate and place on parchment paper to let the chocolate harden up. To drizzle chocolate over the top, cut a small hole in the corner of a plastic sandwich bag. Put melted chocolate in the bag and gently squeeze it out of the hole.
Nutrition Information:
covered percent of daily need
