Peppermint Coconut Macaroons

Macaroons, which are basically egg whites, coconut and sugar, are delicious and super simple to make. ►Subscribe for more videos: https://www.youtube.com/cookinginnancishomekitchen?sub_confirmation=1 FOLLOW NANCI & ORDER FROM HER BAKERY ►FaceBook: https://facebook.com/NancisBakeShop ►Instagram: https://instagram.com/nancisbakeshoppe ►Tumblr: https://nancisbakeshoppe.tumblr.com ►Threads: https://www.threads.net/@nancisbakeshoppe #CINHK #CookingInNancisHomeKitchen #NancisBakeShoppe ▼PEPPERMINT COCONUT MACAROONS RECIPE▼ ========================================= Ingredients: •3 egg whites •½ cup sugar •1 tablespoon peppermint extract •14 ounces sweetened, shredded coconut •4 ounces chocolate chips •1 tablespoon paramount crystals or vegetable oil or coconut oil •12 small candy canes Directions: •Preheat an oven to 325 degrees. •Line two cookie sheets with parchment paper and set aside. •Chop up 12 small candy canes to make small candy cane pieces and set aside. •Using a stand mixer with the whisk attachment, mix on high the egg whites, sugar and peppermint extract until stiff peaks form (about 2 and a half minutes). •In a large bowl, gently fold the egg whites and sugar mixture into the sweetened, shredded coconut. •Scoop about two tablespoons at a time of the coconut mixture onto the parchment lined cookie sheets. •Bake in a 325 degree oven for 25 minutes. •Move the baked macaroons to cooling racks and let cool to room temperature. •Once the macaroons have cooled, place the chocolate chips and paramount crystals (or vegetable oil or coconut oil) in a small, microwavable bowl and microwave for a minute. Stir until the chocolate is smooth. If the chocolate has not melted enough, microwave in 15 second increments until it can be stirred smooth. •Drizzle the melted chocolate on top of the macaroons or dip the macaroons into the chocolate. •Sprinkle the candy cane pieces on top of the macaroons. •Let the chocolate set for 30 minutes before serving.