Peppermint Chocolate Coconut Macaroon Cookies

What You’ll Need, Plus Ingredient Tips

• Sweetened condensed milk: This is what will bind your cookies together instead of flour, and what gives macaroons their classic chewy texture. Karlynn’s Tip: Don’t confuse this with evaporated milk; they are very different! Make sure it’s sweetened condensed milk.
• Unsweetened baking chocolate: This is how you get the chocolate flavor without the extra sweetness of other chocolates. Karlynn’s Tip: Use a good quality unsweetened baking chocolate bar, not chocolate chips, as the melting properties differ. Chop it finely for quicker melting.
• Sweetened flaked coconut: Sweetened flaked coconut provides the iconic chewy texture you want in a macaroon cookie. Karlynn’s Tip: Do not use a smaller type of prepared baking coconut, such as dessicated or shredded. It won’t have the same texture.
• Peppermint extract: This is where the holiday magic happens! Peppermint extract infuses the cookies with that classic refreshing minty flavor, perfect for Christmas. Karlynn’s Tip: Start with a full teaspoon. If you prefer a milder mint flavor, you can reduce it slightly, but I prefer a really strong mint flavor.
• Candy Cane Kisses: These are literally and figuratively what tops these cookies! Hershey’s Candy Cane Kisses are gluten-free and available in the candy aisle before the holidays at stores everywhere. Karlynn’s Tip: You can experiment with other flavors of kisses; just make sure that they are gluten-free as well.

How to Make These Cookies

This is a quick overview of the recipe. The full list of ingredients and complete step-by-step instructions are in the recipe card below.

1. Prep Your Oven and Pan: Preheat your oven and line a large baking sheet with parchment paper.
2. Combine and Melt: Place the condensed milk, unsweetened chocolate, and salt into a medium heavy-bottomed saucepan. Stir until melted and cook for two minutes.
3. Stir In: Stir in the peppermint extract then add the sweetened flaked coconut and stir thoroughly.
4. Scoop Onto Cookie Sheets: Scoop out heaping tablespoons of the macaroon mixture onto your prepared baking sheets, leaving two inches between each cookie.
5. Bake Until Set: Bake for 8-10 minutes, or until the edges of the cookies are set.
6. Top With Chocolate: Place chopped candy cane kisses on top of each cookie to melt.
7. Cool Completely: Remove the baking sheet from the oven and let the cookies cool completely on the sheet. They’re delicate when warm but firm up beautifully as they cool.