Chocolate Covered Peppermint Macaroons made from only 4 healthy ingredients that taste like a homemade peppermint patty. Vegan, paleo, gluten and dairy free!
The holidays are here and so are the treats!! I honestly don’t even know that last time I posted a dessert recipe (these honey roasted cashews and chocolate peanut butter protein balls don’t count!). So we changing it up from the typical savory recipes and making healthy chocolate covered peppermint macaroons!
I’m all about having fun during the holiday season and treating myself. We have been making these cinnamon rolls for the past 2 years and they are AMAZING, but it doesn’t always have to be loads of sugar and refined carbs. You can totally make some good for you decadent tasting treats too, like these chocolate coconut macaroons!
Truth be told, I am definitely not the baker. I like to pretend I am, but baking is a science and you can’t just throw things in the mix and hope for the best, which is how I cook. So these are no bake macaroons. I honestly don’t even know if you can quality these are macaroons, but they have the coconut in there so I’m going with it.
Chocolate Covered Peppermint Macaroons
These chocolate covered peppermint macaroons only take 4 ingredients (plus sea salt) and couldn’t be easier to make. Michael loved them and he isn’t even a chocolate lover. He swears if you were to put one up against a peppermint patty, you wouldn’t be able to tell the difference.
Here is what you need:
- shredded coconut
- coconut oil
- peppermint extract
- chocolate chips – I love dairy free Enjoy Life
- flaky sea salt
- optional – crushed candy canes for topping
First start off by mixing together the shredded coconut, some of the coconut oil, and peppermint extract. Scoop out the mixture with a tablespoon by packing it in there and carefully releasing it. They should be half circle. Place on a parchment paper lined dish in the refrigerator and let harden.
When the mixture is harden, make the chocolate. Melt your chocolate chips with the remaining coconut oil until liquid. Carefully dip the peppermint macaroons in the chocolate, making sure to fully coat them. I like to sprinkle mine with flakey sea salt, but you can also do crushed up candy canes if you are feeling really festive.
Then just place them back in the fridge to harden up again and you are done!
How are peppermint macaroons healthy?
These chocolate covered macaroons are made from coconut, which has many nutritional benefits. It is full antioxidants and the minerals manganese, copper, and iron. A lot of fat in coconut meat is also good for you. It is made up of MCTs (medium-chain triglycerides), which are used for energy instead of being stored as fat.
They are also gluten free, dairy free (depending on the chocolate chips you use), and refined sugar free! This recipe actually doesn’t call for any sugar or sweetener, but there will probably be some in your chocolate chips unless you use 100% dark chocolate.
How long to coconut macaroons last?
These peppermint macaroons will last up to 2 weeks in a tightly sealed container in the refrigerator. I suggest storing them in there to keep them fresh and to make sure they do not melt.
Can you freeze chocolate dipped macaroons?
Yes, you can freeze chocolate dipper macaroons and freezing them will help them last longer. If freezing, make sure to defrost before eating. You can either leave them out on the counter for a bit, or place them in the refrigerator. They will last up to 3 months in the freezer.
More Healthy Holiday Desserts
Chocolate Chip Gingerbread Blondies (Paleo/Gluten Free)
Collagen Hot Chocolate (Paleo/Dairy Free)
Pomegranate Peppermint Coconut Bark
Vegan Salted Caramel Ice Cream Cups
Chocolate Covered Peppermint Macaroons
- 3/4 cup unsweetened shredded coconut
- 2 tablespoons + 1 teaspoon coconut oil, melted and divided
- 1 1/2 teaspoons peppermint extract
- 2 tablespoons chocolate chips - I used Enjoy Life brand
- sea salt, to taste
- In a small mixing bowl mix together shredded coconut, 2 tablespoons coconut oil, and peppermint extract. Using a tablespoon, scoop out mixture and form into balls/macaroon shapes. Place on a parchment paper lined dish in the refrigerator and let harden for at least 30 minutes.
- When the coconut is hardened, make the chocolate. Melt chocolate chips with 1 teaspoon coconut oil by using the double broiler method or in the microwave. I did this in 20 second increments, stirring after each time. Be careful not to burn.
- Dip the macaroons in the melted chocolate, covering completely. Place back on the parchment paper and sprinkle with sea salt. Refrigerate for 30 minutes or until chocolate hardens.
- Keep in the refrigerator or a cool place. Enjoy!
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