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White Chocolate Candy Cane Macaroons

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  • Author: samahkitchen
  • 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

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.