I adore St. Patrick’s Day when everyone is Irish for the day. Chocolate Mint Coconut Macaroons were designed for lucky leprechauns, posh parties, and wearin’ o’ the green. These moist, chewy, coco-mint, chocolate cookies will top off your festive day. Bake up a batch…they were truly mint to be!
For starters, you may want to make your own DIY Sweetened Condensed Milk, easy and good or used canned, your choice.
Now, here’s the how to on Chocolate Mint Coconut Macaroons:
Preheat oven to 350°. In a small bowl, combine the coconut, flour and salt. Add sweetened condensed milk and vanilla; mix well. Add creme de menthe baking chips (batter will be stiff). Scoop tablespoonfuls 1-inch apart onto a covered baking sheet. Bake 15-17 minutes or until golden brown. Remove to wire racks, let cool.
Melt milk chocolate chips in microwave safe bowl on full power, 30 seconds. Stir and then continue for 15 second intervals until chocolate is smooth and creamy. Dip bottoms of macaroons in milk chocolate and place on parchment or silicone covered baking sheet.
In a zip-top bag, melt vanilla chips in microwave oven using high power at 15 second intervals. When chocolate is melted, add extract and food color. Knead bag to distribute color. Take a small snip off the corner of the bag, and drizzle chocolate over the tops of the cookies. Refrigerate until chocolate bottoms and chocolate mint drizzle are set. Enjoy.
Leapin' leprechauns, you're going to love chewy coconut macaroons, all dressed up with mint chocolate for St. Paddy's Day, or any day you'd like to feel lucky!
Ingredients
- 2-1/2 cups flaked coconut
- 1/3 cup all-purpose flour
- 1/8 teaspoon salt
- 2/3 cup sweetened condensed milk, homemade or canned
- 1 teaspoon vanilla extract
- 3/4 cup Andes Creme de Menthe Baking Chips
- 1 cup milk chocolate chips
- 1 cup white chocolate chips
- 1/2 teaspoon mint extract
- green food coloring, if desired
Instructions
- Preheat oven to 350°. In a small bowl, combine the coconut, flour and salt. Add milk and vanilla; mix well. Add creme de menthe baking chips (batter will be stiff). Scoop tablespoonfuls 1-inch apart onto a greased baking sheet. Bake 15-17 minutes or until golden brown. Remove to wire racks, let cool.
- Melt milk chocolate chips in microwave safe bowl on full power, 30 seconds. Stir and then continue for 15 second intervals until chocolate is smooth and creamy. Dip bottoms of macaroons in milk chocolate and place on parchment or silicone covered baking sheet.
- In a zip-top bag, melt vanilla chips in microwave oven using high power at 15 second intervals. When chocolate is melted, add extract and food color. Knead bag to distribute color. Take a small snip off the corner of the bag, and drizzle chocolate over the tops of the cookies.
- Refrigerate cookies until bottoms and chocolate mint drizzle is set. Enjoy!
Notes
To make these cookies gluten free, simply use gluten free flour.
Baking cookies that are light golden brown can be tricky. A Oxo Good Grips Cookie Scoop makes each cookie uniform in size, makes sense, right? Scoops also assist in keeping little hands “out-a-my-dough.” I have all three sizes, small, medium, and large. I am continually finding different ways to use them; raspberry-butter balls (small), ice cream balls (medium), and filling cupcake papers (large), just to get you started. Did I mention meatballs…truffles…
