Make it Naked

Chocolate Peppermint Macaroons

It’s cookie swapping time. Aren’t you going to a cookie swap? No? Me neither. But let’s pretend because I’ve made these four times. Four. So I should really be swapping them. Or gifting them. Or serving them at a fun dinner party but instead I’m hoarding them for myself, and I’m not sorry. I’ve spent the last five days (finally) moving my 92 year old grandfather out of New York and into a new apartment here. I plan on writing a book a post about it in the near future but until then, trust me when I tell you that I need a cookie…and a barrel of bourbon. These cookies hit the spot. They’re sort of Mounds meets Peppermint Pattie. They’re sort of the best holiday treat I’ve ever had. And not that these need any more promoting, but it should be noted that they’re quite simple to make. I love an easy cookie. Let’s save the dough rolling and cookie cutting for another night. This is Christmas dolloped on a cookie sheet in less than 10 minutes. They’re minty and sweet, simple and chewy. Swap them. Gift them. Serve them. Eat them. Yes. Eat them.

so i went a little heavy with the drizzle…

Chocolate Peppermint Macaroons (adapted from these pumpkin macaroons; makes 14-16) Ingredients: For cookie: 1/3 cup sugar 1 large egg white 1 cup unsweetened shredded coconut 2 oz semi-sweet chocolate, chopped (about 1/3 cup chocolate chips) 1/4 teaspoon peppermint extract Pinch of kosher salt For Drizzle 4 oz semi-sweet chocolate, melted 1/2 teaspoon peppermint extract 1/2 teaspoon canola oil Directions: 1. Preheat oven to 350. Line a baking sheet with parchment and set aside. 2. Whisk together the sugar and egg white. Whisk it like crazy. 3. Mix in the rest of the ingredients. Really, it’s that simple. 4. Roll the dough into tablespoon-sized balls using your hands and place them on the baking sheet. 5. Shape into a macaroon shape (more of a dome than a ball) and bake about 10 minutes or until golden brown on the bottom and edges. The baking time will vary depending on the size of your macaroon. Remove from oven and let cool. 6. In a microwave-safe bowl, mix the 4 ounces chocolate, 1/2 teaspoon peppermint extract and the oil. Microwave 30 seconds at a time, stirring after each time until melted. Be sure the cookies are completely cooled and use either a spoon or corner-snipped sandwich bag to drizzle the chocolate. Let the chocolate set (I put mine in the refrigerator for about an hour). Remove from pan and enjoy. Notes:

  1. Jon keeps telling me these pictures are terrible so I will remake them a fifth time and shoot them again. He thinks he’s hilarious. He’s declared these his favorite holiday cookie along with these cowboy cookies.
  2. I really wanted to make these a fourth time but only had large flaked coconut, not shredded. So I threw it in the food processor and made my own shredded coconut. It worked perfectly.
  3. I chopped chocolate chips because that’s what I had. I HATE chopping chocolate chips. Any form of chopped chocolate will work. I’d actually recommend chopping a good bar of chocolate.
  4. I tried dipping some of the macaroons in the chocolate instead of drizzling. They were just as good but not as pretty so I went
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    with the chocolatey drizzle. If you’re a chocolate lover, you may want to dip. If you’re dipping, be sure they’re completely cool or else they may break apart on you.

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Posted on December 11, 2012

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