White Chocolate Candy Cane Macaroons

White Chocolate Candy Cane Macaroons are a festive and delicious holiday treat! These chewy coconut cookies are dipped in creamy white chocolate and sprinkled with crushed candy canes for a delightful combination of flavors and textures. They’re easy to make and perfect for holiday cookie trays, gift-giving, or just a sweet winter treat!

Why You’ll Love This Recipe

  • Festive & beautiful – Perfect for Christmas and holiday celebrations.
  • Easy to make – Simple ingredients with no complicated steps.
  • Chewy & crispy – A great contrast of textures with coconut, chocolate, and peppermint.
  • Naturally gluten-free – A great dessert option for those avoiding gluten.

Ingredients

White Chocolate Candy Cane Macaroons 10 White Chocolate Candy Cane Macaroons are a festive and delicious holiday treat! These chewy coconut cookies are dipped in creamy white chocolate and sprinkled with crushed candy canes for a delightful combination of flavors and textures. They’re easy to make and perfect for holiday cookie trays, gift-giving, or just a sweet winter treat!

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Sweetened shredded coconut
  • Egg whites
  • Sugar
  • Vanilla extract
  • Almond extract (optional, for extra flavor)
  • White chocolate, melted
  • Crushed candy canes

Directions

  1. Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
  2. Mix ingredients: In a bowl, combine shredded coconut, sugar, egg whites, vanilla extract, and almond extract. Stir until well combined.
  3. Shape macaroons: Using a spoon or cookie scoop, form small mounds of the mixture and place them on the baking sheet.
  4. Bake: Bake for 18-20 minutes, or until the edges turn golden brown. Let cool completely.
  5. Dip in white chocolate: Melt white chocolate in a microwave or double boiler. Dip the bottoms of each macaroon into the melted chocolate.
  6. Sprinkle with candy canes: While the chocolate is still wet, sprinkle crushed candy canes over the tops.
  7. Set & serve: Let the macaroons sit until the chocolate hardens, then enjoy!

Servings and Timing

  • Servings: About 18 macaroons
  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes

Variations

  • Dark chocolate version – Swap white chocolate for dark or milk chocolate.
  • Extra peppermint flavor – Add ¼ teaspoon peppermint extract to the mixture.
  • Nutty twist – Mix in finely chopped almonds or pecans.
  • Dairy-free option – Use dairy-free white chocolate.

Storage

  • Room temperature: Store in an airtight container for up to 5 days.
  • Refrigeration: Keep in the fridge for up to 1 week.
  • Freezing: Freeze for up to 3 months. Thaw before serving.

FAQs

White Chocolate Candy Cane Macaroons
White Chocolate Candy Cane Macaroons 11 White Chocolate Candy Cane Macaroons are a festive and delicious holiday treat! These chewy coconut cookies are dipped in creamy white chocolate and sprinkled with crushed candy canes for a delightful combination of flavors and textures. They’re easy to make and perfect for holiday cookie trays, gift-giving, or just a sweet winter treat!

Can I use unsweetened coconut?

Yes, but you may need to add a little more sugar to balance the flavor.

How do I keep macaroons from spreading too much?

Make sure to tightly pack the coconut mixture when shaping the macaroons.

Can I make these ahead of time?

Yes! They store well, making them perfect for holiday baking in advance.

How do I melt white chocolate without burning it?

Melt in 20-second intervals in the microwave, stirring between each, or use a double boiler.

Can I use regular chocolate instead of white chocolate?

Absolutely! Milk or dark chocolate pairs just as well with peppermint.

How do I make them extra chewy?

Slightly underbake them and let them cool completely on the tray.

Can I skip the candy canes?

Yes! You can use sprinkles, crushed nuts, or leave them plain.

What’s the best way to crush candy canes?

Place them in a zip-top bag and crush with a rolling pin or pulse in a food processor.

Are these macaroons the same as French macarons?

No, macaroons are coconut-based cookies, while macarons are delicate meringue sandwich cookies.

Can I use sweetened condensed milk instead of egg whites?

Yes! Replace egg whites and sugar with about ½ cup of sweetened condensed milk.

Conclusion

White Chocolate Candy Cane Macaroons are a festive, delicious, and easy-to-make holiday treat. With their chewy coconut base, rich white chocolate coating, and refreshing peppermint crunch, they are a must-have for the holiday season. Try them today and add a little extra sweetness to your celebrations!

Print
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White Chocolate Candy Cane Macaroons

White Chocolate Candy Cane Macaroons

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  • Author: samahkitchen
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 1820 macaroons 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Description

These White Chocolate Candy Cane Macaroons are chewy coconut cookies dipped in smooth white chocolate and sprinkled with crushed candy canes. A perfect holiday treat that’s easy to make and full of festive flavor!


Ingredients

Units Scale
  • 3 cups sweetened shredded coconut
  • 3/4 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 large egg whites
  • 6 oz white chocolate, melted

 

  • 1/2 cup crushed candy canes

Instructions

  • Preheat oven: Set oven to 325°F (163°C). Line a baking sheet with parchment paper.
  • Mix the macaroons: In a large bowl, stir together shredded coconut, sweetened condensed milk, vanilla extract, and salt.
  • Whip the egg whites: In a separate bowl, beat egg whites with an electric mixer until stiff peaks form. Gently fold them into the coconut mixture.
  • Form the cookies: Scoop tablespoon-sized portions onto the prepared baking sheet.
  • Bake: Bake for 18-20 minutes, or until the edges are golden brown. Let cool completely.
  • Dip in white chocolate: Melt white chocolate in the microwave in 30-second intervals, stirring in between. Dip the bottoms of each macaroon into the melted chocolate and place on parchment paper.
  • Decorate: Sprinkle crushed candy canes over the tops while the chocolate is still wet.

 

  • Set & serve: Let the macaroons sit until the chocolate hardens. Enjoy!

Notes

  • Storage: Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks.
  • No egg whites? Substitute with 2 tablespoons of cornstarch mixed with 2 tablespoons of water.

 

  • Extra festive? Drizzle with additional melted white chocolate before serving.

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