These Soft and Chewy Coconut Macaroons, shaped like angels, are perfect for the holiday season. They’re easy to make and so much fun for Christmas parties.
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Christmas Coconut Macaroons
Christmas Treats are some of my favorite fun foods to create in the kitchen. When the holidays come around, I find myself making cute Christmas treats including Rice Krispies Treats snowmen, these simple chocolate-covered pretzel Christmas trees, or chocolate-covered snowman cookies.
Coconut Macaroons are a classic cookie that is soft and chewy on the inside with a golden crisp crust. Macaroons are usually pretty delicious, but these cuties have a little touch of chocolate wings and a soft peppermint head. It’s like a little bite of Christmas heaven.
Making Coconut Macaroons in the kitchen with Jim Carry’s The Christmas Carol on in the next room is a lot of fun. It gets me in the Christmas Spirit.
My husband even reminisced about his mother making macaroons every Christmas. Even so, these cuties are getting packed away for the Christmas Party. 🙂 I’ll have to make another batch for him and his mom to enjoy, later.
This is simple, fun food. I love the simple things. Follow my step-by-step instructions below to make coconut macaroons, and use these pictures to help guide you on your way to heavenly angels.
Christmas Coconut Macaroon Ingredients
- sugar
- flour
- salt
- egg whites
- honey
- vanilla extract
- sweetened coconut flakes
- soft peppermint round candy
- white chocolate melts
Equipment You’ll Need
Parchment paper lined baking sheet
Glass microwave-proof bowl for melting chocolate
Mixing bowls
Whisk and Silicone utensils
How to Make Angel Coconut Macaroons
- Preheat the oven to 300 degrees
- In a large bowl, combine the sugar, flour, salt
- Add egg whites, honey, and extract
- Whisk until well mixed.
- Gradually add the coconut while mixing some more, making sure the coconut is completely coated with the wet mixture.
- Grab your baking sheet lined with parchment paper, and divide the coconut mixture evenly into 12 mounds.
- Wet your hands, and push the mounds up into cone shapes
- Bake the macaroons for about 15-20 minutes
- Allow the macaroons to cool slightly (only a few minutes)
- While macaroons are still warm, gently push the chocolate rounds into the sides as wings
- Take kitchen shears and cut the tip off of the top to make a level surface for the peppermint head
- Melt 1/4 cup of chocolate melts in a microwave-safe bowl, stopping every 30 seconds to stir the chocolates
- Dip peppermint candies into the chocolate melts, coating the bottom
- Set candies, chocolate side down, onto mounds
Expert Tips
To make macaroon molds, wet food prep gloves or your hands with water or spray them with cooking oil.
If the macaroons have cooled too much, they won’t be as easy to work with; pop them into the oven for a few seconds to warm again.
Working while the macaroon is still warm will slowly melt the part of the chocolate you have pushed into it. Don’t worry; the rest will stay firm, and as the melted chocolate hardens, it will glue itself to the angel.
Quick Tip
Wet your hands or food prep gloves if you have trouble shaping the sticky mounds.
FAQs
Can Most Coconut Macaroons Be Frozen?
Yes. Macaroons without chocolate can be frozen. Cool the macaroons completely and place them in an airtight container. Freeze for up to one month. Thaw by setting them out at room temperature for 2-3 hours.
Place a layer of wax paper between macaroons if you need to stack them.
Variations
Add chopped nuts to the mixture before baking
Dip the bottom of the angel in melted semi-sweet chocolate for a delicious chocolate-flavored coconut macaroon
More Christmas Cookie Recipes You’ll Love
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Here is the printable recipe for you
Christmas Coconut Macaroons
Equipment
- parchment paper lined baking sheet
Ingredients
- ½ cup sugar
- 1&1/2 tbsp. flour
- ⅛ tsp. salt
- 2 large egg whites
- 1&1/2 tsp. honey
- ½ tsp. vanilla extract
- 2&1/2 cups sweetened coconut flakes
- 12 soft peppermint round candy
- 24+1/4 cup white chocolate melts
Instructions
- Preheat the oven to 300 degrees
- In a large bowl combine the sugar, flour, salt, egg whites, honey and extract
- Whisk until well mixed
- Gradually add the coconut while whisking some more, making sure the coconut is completely coated with wet mixture
- Grab your baking sheet lined with parchment paper, and divide the coconut mixture evenly into 12 mounds
- Wet your hands or food prep gloves on your hands, and push the mounds up into cone shapes
- Bake the macaroons for about 15-20 minutes
- Allow the macaroons to cool slightly
- While macaroons are still warm, gently push the chocolate rounds into the sides as wings
- The heat from the inside of the macaroons should melt a portion of the melts gluing them to the sides
- Melt 1/4 cup of chocolate melts in a microwave-proof bowl, stopping every 30 seconds to stir the chocolate
- Dip soft peppermint candies into the melted chocolate and set them, chocolate side down, on top of the coconut mounds to set up
Notes
Nutrition
~Melissa – KidFriendlyThingsToDo.com
