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

this Recipe

(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

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!

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