The second these come out of the oven, my kitchen smells like a candy shop and a chocolate bakery had the best possible collision. These Peppermint Chocolate Coconut Macaroon Cookies have been my go-to holiday bake for years now, and honestly, I can’t imagine the season without them.
I first made a batch to tuck into gift bags for my neighbors, and they were gone before I even finished wrapping them. People always assume they’re complicated. They’re really not. You only need 6 ingredients, no mixer, and just 25 minutes from start to finish.
I’ve made these so many times I could do it half asleep. Trust me, you’re going to love how simple and impressive they are.
Why You Will Love These Peppermint Chocolate Coconut Macaroon Cookies
I know I’m a little biased, but these cookies genuinely check every box. Here’s why they keep ending up on my holiday baking list year after year:
- Prep takes just 15 minutes, so you’re not stuck in the kitchen all day.
- No mixer needed, not even a hand mixer. Just a saucepan and a spoon.
- Only 6 ingredients, all easy to find at any grocery store.
- That peppermint and chocolate combo is pure holiday magic in every bite.
- They freeze beautifully, so you can make a big batch weeks ahead.
- They package up perfectly for holiday gifts and cookie swaps.
Ingredients for Peppermint Chocolate Coconut Macaroon Cookies
The ingredient list for these cookies is refreshingly short. Here’s exactly what you’ll need:
- 300 ml sweetened condensed milk (make sure it’s sweetened condensed milk, not evaporated milk, they look almost identical on the shelf but they are completely different things)
- 3 ounces unsweetened baking chocolate (this comes in bar or square form, usually found in the baking aisle near the chocolate chips)
- 1/4 teaspoon salt
- 200 grams sweetened flaked coconut
- 1 teaspoon peppermint extract
- 24 candy cane kisses, chopped into small pieces
That’s genuinely it. Six ingredients and you’re ready to go. I always double-check my condensed milk can before I start because grabbing the wrong one is an easy mistake that will completely throw off the texture of your cookies.
Equipment You Will Need
Nothing fancy here, I promise. You’ll need a medium heavy-bottomed saucepan, a large baking sheet, parchment paper, a tablespoon-sized cookie scoop, and a wire cooling rack. That heavy-bottomed saucepan is actually important. It distributes heat evenly so your chocolate melts smoothly without scorching on the bottom before everything comes together.
Ingredient Notes and Substitutions for Peppermint Chocolate Coconut Macaroon Cookies
I’ve made these cookies enough times to know which swaps work and which ones will let you down. Here’s what you need to know before you start.
Sweetened flaked coconut is what gives these macaroons their soft, chewy texture and moisture. If you only have unsweetened shredded coconut on hand, it will work, but your cookies will come out noticeably drier and less rich. I’d stick with sweetened if you can.
Peppermint extract is seriously strong stuff. If you swap it for regular mint extract, cut the amount down a bit first and taste as you go. They’re not the same thing, and mint can taste almost medicinal if you use too much.
Can’t find candy cane kisses? Crushed candy canes or chopped peppermint bark pieces work just as well on top. Same festive look, same great flavor.
And if you’re out of unsweetened baking chocolate, melted semi-sweet chocolate chips can work in a pinch. Just know the cookies will taste a little sweeter overall since you’re starting with sweetened chocolate instead of unsweetened.
How to Make Peppermint Chocolate Coconut Macaroon Cookies
These come together so fast, you’ll honestly be surprised. Here’s exactly how I make them every single time.
- Preheat your oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper and set it aside. Getting this ready first means you’re not scrambling later when your chocolate mixture is ready to go.
- Add the condensed milk, unsweetened baking chocolate, and salt into your heavy-bottomed saucepan. Turn the heat to medium and stir constantly as the chocolate melts into the condensed milk. Once everything is melted together, keep cooking and stirring for another 2 to 3 minutes. You want the mixture to look thick, glossy, and smooth. Don’t skip those extra minutes. That cooking time is what gives the cookies their structure.
- Pull the saucepan off the heat. Stir in the peppermint extract first, then fold in the flaked coconut. Keep stirring until every bit of coconut is completely coated in that dark chocolate mixture. It’ll look almost like a thick, sticky dough.
- Use your tablespoon-sized cookie scoop to drop balls of the mixture onto the prepared baking sheet. Space them about 2 inches apart. They don’t spread much, but giving them room helps them bake evenly.
- Bake for 8 to 10 minutes. You’re looking for the edges to look set and slightly firm while the centers still look just a little soft. That’s exactly where you want them. They’re not going to look fully done, and that’s totally fine.
- Take the pan out and quickly sprinkle the chopped candy cane kisses over the top of each cookie. Pop the pan back in the oven for just one more minute. This lets the chocolate pieces soften and melt slightly onto the surface. When you pull them out, the residual heat will keep melting the topping a little more on its own.
- Now here’s the part where you have to be patient. Let the cookies cool completely on the baking sheet before you try to move them. I know it’s tempting to grab one early, but they’re fragile when warm. Give them the full cooling time and they’ll hold together beautifully.
Tips for Perfect Peppermint Chocolate Coconut Macaroon Cookies
A few small things make a big difference with these cookies. Keep these in mind before you start.
- Stir the saucepan mixture constantly the whole time it’s on the heat. Chocolate scorches fast, especially with condensed milk in the mix.
- Don’t rush past those extra 2 to 3 minutes of cooking. That step thickens the mixture and is what keeps your cookies from falling apart later.
- Use a cookie scoop so every cookie is the same size. Uniform cookies bake evenly and look so much nicer on a platter.
- Keep that 2-inch spacing between cookies on the sheet. It really does help with even baking.
- Let them cool fully before moving them. Warm macaroons are delicate and will crumble if you rush it.
- Don’t overbake. These cookies firm up as they cool, so pull them when the edges look set, even if the centers seem soft.
Variations to Try with Peppermint Chocolate Coconut Macaroon Cookies
Once you’ve made the original version, it’s really fun to play around a little. Here are a few ideas I love.
- Swap the candy cane kisses for white chocolate chips on top. The contrast against the dark chocolate cookie looks gorgeous and tastes amazing.
- Add a tiny pinch of cayenne to the saucepan mixture for a spicy-sweet kick. It sounds wild but trust me, it works.
- Drizzle melted dark chocolate over the fully cooled cookies for an extra layer of richness. Let it set before storing.
- Roll the scooped balls in a little extra shredded coconut before baking. It adds a toasted, snowy look that’s perfect for a holiday cookie tray.
Serving Suggestions for Peppermint Chocolate Coconut Macaroon Cookies
These cookies are so pretty and festive that serving them is half the fun. Arrange them on a holiday cookie platter with other treats and watch them disappear first. They pair perfectly with a mug of hot cocoa or a cup of peppermint tea. The flavors just match so well.
Want to give them as gifts? Pack them into small cellophane bags and tie them with a ribbon. They look so thoughtful and put-together. You can also serve them alongside a scoop of vanilla ice cream for a simple but impressive dessert plate.
Storage and Reheating Instructions
These cookies keep really well, which makes them perfect for making ahead. Store them between layers of waxed or parchment paper in a closed container in the refrigerator for up to one week. That paper barrier is important because it stops the cookies from sticking together.
To freeze them, layer between waxed or parchment paper in a freezer-safe container for up to 3 months. When you’re ready to enjoy them, just let them thaw at room temperature for about 20 minutes. I’d skip reheating them entirely. The chocolate topping gets too melty and messy, and honestly they taste great at room temperature anyway.
Nutritional Information for Peppermint Chocolate Coconut Macaroon Cookies
Here’s a quick look at what you’re getting per cookie. Keep in mind these are estimates, and your actual numbers may vary a little depending on the brands you use and how you measure your ingredients.
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg
Frequently Asked Questions About Peppermint Chocolate Coconut Macaroon Cookies
Can I make these cookies ahead of time?
Yes, absolutely. These peppermint macaroons are actually great for making ahead. Bake them a day or two early and store them in the fridge. They hold up really well and the flavor gets even better after a day.
Can I use unsweetened coconut instead of sweetened?
You can, but your chocolate coconut cookies will turn out drier and a little less chewy. Sweetened flaked coconut adds moisture that really makes these macaroons special. If unsweetened is all you have, they’ll still taste good, just a bit more dense.
Why did my macaroons spread flat?
This usually means the chocolate mixture wasn’t cooked long enough. Those extra 2 to 3 minutes in the saucepan are what thicken everything up. Skip that step and your holiday macaroon cookies won’t hold their shape.
Can I freeze peppermint chocolate coconut macaroon cookies?
Definitely. Freeze them layered between parchment paper in a freezer-safe container for up to 3 months. Just thaw at room temperature for about 20 minutes before eating.
What can I use instead of candy cane kisses?
Crushed candy canes work perfectly. Peppermint bark pieces are another great swap. Either one gives you that same festive crunch on top.
Share Your Peppermint Chocolate Coconut Macaroon Cookies
I’d love to hear how your cookies turned out! Drop a comment below and tell me everything. Did you try any of the variations? Did your family go crazy for them? If you made this recipe, please leave a rating too. It really helps.
And if you snapped a photo, share it on social media and tag me. Seeing your batches seriously makes my day.
Print
Peppermint Chocolate Coconut Macaroon Cookies in 25 Min
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Diet: Vegan
Description
Delicious peppermint chocolate coconut macaroon cookies.
Ingredients
- 300 ml sweetened condensed milk
- 3 ounces unsweetened baking chocolate
- ¼ teaspoon salt
- 200 grams sweetened flaked coconut
- 1 teaspoon peppermint extract
- 24 chopped candy cane candy kisses
Instructions
- Preheat your oven to 350℉. Line a large baking sheet with parchment paper and set aside.
- Place the condensed milk, chocolate, and salt into a medium heavy-bottomed saucepan. Over medium heat while stirring, melt the chocolate into the condensed milk. Once the ingredients are melted together, cook for another 2-3 minutes, until the mixture is thick and smooth.
- Remove the pot from the heat and stir in the peppermint extract, then stir in the coconut until the coconut is completely covered in the chocolate mixture.
- Use a tablespoon-sized cookie scoop to scoop out balls of the macaroon mixture onto the baking sheet, approximately 2 inches between the balls. Bake for 8-10 minutes or until the cookies are set around the edges.
- Remove and sprinkle some of the chopped candy cane kisses on top of each cookie. Return to the oven for another minute to let the chocolate melt on top slightly, then remove and let the cookies cool completely on the baking sheets. The chocolate on top will keep melting with the residual heat.
- Store between layers of waxed or parchment paper in a closed container in the refrigerator for up to a week, or freeze between layers of waxed or parchment paper in a freezer-safe container for up to 3 months.
Notes
- Cookies will stay fresh for a week in the refrigerator.
- Freezing is an option for longer storage.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg