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Christmas Macaroon Angels

Ingredients

Scale
  • 1/2 cup of sugar
  • 1 &1/2 Tbsp. flour
  • 1/8 tsp. of salt
  • 2 large egg whites
  • 1 &1/2 tsp. honey
  • 1/2 tsp. vanilla extract
  • 2 & 1/2 cups of sweetened coconut flakes
  • soft peppermint round candy
  • white chocolate melts
  • parchment paper lined baking sheet

Instructions

  1. Preheat the oven to 300 degrees
  2. In a large bowl combine the sugar, flour, salt, egg whites, honey and extract
  3. Whisk until well mixed
  4. Gradually add the coconut while whisking some more, making sure the coconut is completely coated with wet mixture
  5. Grab your baking sheet lined with parchment paper, and divide the coconut mixture evenly into 12 mounds
  6. Wet your hands, and push the mounds up into cone shapes
  7. Bake the macaroons for about 20-15 minutes
  8. Allow the macaroons to cool slightly, but while they are still warm and flexible pull the top apart enough to rest a peppermint round on it’s side
  9. Gently push the chocolate rounds into the sides as wings
  10. If the macaroons have cooled too much they won’t be as easy to work with, just pop them into the oven for a few seconds to warm again

Notes

  • *Working while the macaroon is still warm will slowly melt the part of chocolate you have pushed into the macaroon. Don’t worry, the rest will stay firm, and as the melted chocolate hardens it will glue itself to the angel. 🙂