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
(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
- Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
- Mix ingredients: In a bowl, combine shredded coconut, sugar, egg whites, vanilla extract, and almond extract. Stir until well combined.
- Shape macaroons: Using a spoon or cookie scoop, form small mounds of the mixture and place them on the baking sheet.
- Bake: Bake for 18-20 minutes, or until the edges turn golden brown. Let cool completely.
- Dip in white chocolate: Melt white chocolate in a microwave or double boiler. Dip the bottoms of each macaroon into the melted chocolate.
- Sprinkle with candy canes: While the chocolate is still wet, sprinkle crushed candy canes over the tops.
- 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
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!
PrintWhite Chocolate Candy Cane Macaroons
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 18–20 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
- 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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