Chocolate Peppermint Macaroons
Prep time
Cook time
Total time
Recipe type: Cookies, Dessert
Cuisine: Vegan
Serves: 18 cookies
  • 2 cups unsweetened organic shredded coconut
  • ¼ tsp. pink sea salt
  • ¼ cup full fat organic coconut milk
  • ¼ cup maple syrup
  • 1 tsp. organic peppermint extract
  • 1 cup dairy-free & fair trade semi sweet chocolate chips
  1. Preheat oven to 350 F
  2. In a large mixing bowl, combine shredded coconut with salt. In a separate bowl, whisk together coconut milk, maple syrup, & peppermint extract. Add to coconut & stir until evenly moist.
  3. Melt chocolate chips in double boiler or in a small pot over very low heat & pour over coconut mixture. Fold until evenly combined.
  4. Line a cookie sheet with parchment paper, scoop batter by the tablespoonful (a mini ice cream scoop is perfect for this) & place on cookie sheet in equal size mounds. Gently press to make each mound of mixture stick together.
  5. Bake 18-20 minutes or until tops appear dry. Remove from heat & place on rack to cool.
Recipe by Vegenista's Kitchen at