Peppermint Mocha Coconut Macaroons
Channel: Laird Superfood
Date: 2023-12-23

A new addition to your holiday rotation! Full recipe below:

Laird Peppermint Mocha Coconut Macaroons 

Active Time: 20 minutes 
Total Time: 1 hour 
Yield: 18 

Ingredients:
Aquafaba from 1 can chickpeas, liquid drained/reserved, chickpeas set aside for another use ¼ tsp cream of tartar 
½ tsp salt 
2 cups unsweetened coconut, shredded 
½ cup unsweetened toasted coconut flakes 
⅓ cup agave OR maple syrup 
1 tbsp cocoa butter OR coconut oil, melted 
¾ cup full fat coconut cream, using only the thick white part and not the liquid 1 tsp vanilla extract 
1 cup good quality dark chocolate chips, melted 
2 tbsp Laird Peppermint Mocha Instant Latte OR Creamer 
2 tbsp crushed candy cane 
1 tsp sea salt 

Directions:
1. In a large bowl combine the shredded coconut, toasted coconut flakes, sweetener of choice, cocoa butter or oil, coconut cream and vanilla, set aside. 
2. In a separate large bowl use an electric hand mixer to whisk the aquafaba, cream of tartar and salt until stiff peaks form, about 4 minutes. 
3. Gently fold 4 tablespoons of the whisked aquafaba into the shredded coconut mixture until evenly combined. Set in the fridge for about 20 minutes to set. 
4. Preheat the oven to 350ºF. 
5. On a parchment lined baking sheet, Use a 1 ounce cookie scoop to make about 18 mounds, leaving some space between each. 
6. Bake on the center rack for 20-25 minutes, until golden brown on top and bottom. 7. Transfer to a wire rack to cool for about 20 minutes, then set in the fridge for 20 minutes more making them easier to handle. 
8. In a microwave safe bowl, melt the chocolate chips, stirring every 20-30 seconds. Once melted stir in the Laird Peppermint Mocha Instant Latte or Creamer. 
9. Once cool, transfer back to a parchment lined baking sheet and drizzle or dollop each coconut macaroon with the chocolate and Laird Peppermint Mocha mixture. Sprinkle with crushed candy canes and sea salt. 
10. Set in the fridge for at least 15 minutes to set the chocolate. Store refrigerated in an airtight container for up to one week.

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