Gluten FreeGrain FreeDairy FreeDessertEasyHoliday
-3 cups shredded coconut
-1/2 cup cacao powder
-1/2 cup pure honey
-1/2 cup coconut milk
-1/2 tsp peppermint extract
-1/4 tsp vanilla extract
-1 egg white
-Dash of salt
-Preheat oven to 325 degrees. Line a cookie sheet with parchment paper.
-Combine the shredded coconut, cacao powder, honey, coconut milk, peppermint extract and vanilla extract in a bowl.
-In the bowl of a stand mixer (can use hand mixer as well), beat the egg white with a small pinch of salt for 1-2 minutes until soft peaks form when you lift the mixer out.
-Fold the egg white into the coconut mixture and mix gently until fully combined.
-Using a cookie scoop or tablespoon, scoop out balls of dough, packing tightly either by lightly knocking the scoop onto the side of the bowl or pushing the dough down with your fingers.
-Place the dough balls on the cookie sheet and bake for 30 minutes, rotating the sheet halfway through. Cool on a wire cooking rack.
-Optionally, melt dark chocolate with 1/4 teaspoon of peppermint extract, then dip the bottoms of the macaroons in the mixture and allow to set before serving.