I’m a little obsessed with coconut macaroons. I mean, I just posted this recipe for caramel coconut macaroons a few days ago, and here I am, sharing another variation! I can’t help it — coconut macaroons are my favorite.
I was actually about to make those caramel ones again, but then I realized…I didn’t have anymore caramel bits left! I was so sad…until I saw a package of half-used Andes Peppermint Chips in the cupboard, and I thought those would be a delicious and festive way to dress up my coconut macaroon recipe.
They turned out pretty delicious. I was going to top them with a chocolate drizzle (as you can see a little bit of on some of these cookies) but, let’s just say that didn’t work out. Fortunately, they didn’t need that anyways, because they tasted pretty delicious with just the addition of the peppermint chips.
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And yes, these pictures don’t do them justice. We are in Colorado, so I don’t have any of my backdrops (or that great of lighting). But trust me on this — these are delicious…and oh so easy.
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