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.