Snowy Coconut Macaroon Christmas Trees
The easiest Christmas dessert recipe you'll ever make!
Ingredients
Servings: 20-22
- 5 large Egg Whites
- 3/4 cup Granulated Cane Sugar
- 1 tsp. Vanilla Extract
- 12 oz Finely Shredded Coconut, Unsweetened
- 1/2 tsp. Fine Sea Salt
- 6 oz. White Chocolate, melted
- 20-22 PB Cups
- 1/2 cup Powdered Sugar
Instructions
- Preheat oven to 350F. Line a large rimmed baking pan with parchment paper.
- In the bowl of a stand mixer, beat the egg whites until soft peaks, about 2-3 minutes.
- Add the sugar and vanilla extract to the egg whites. Beat until stuff peaks, about another 3-4 minutes.
- Add the shredded coconut and salt. Using a spatula, fold the coconut into the beaten egg whites.
- Using a large cookie scooper, about 2 tablespoons mixture each, place small mounds on the prepared baking pan. Leave 2" of space in between each mound.
- Dip your fingers into water so they are lightly wet. Shape each mound into a "Tree" like shape, pinching at the top to create a point.
- Bake for 10-14 minutes, until golden. If the tops are getting too brown, you can tent lightly with foil.
- Let the macarons cool for 10-20 minutes.
- Once cooled, dip the bottoms of the macarons in the melted white chocolate. Place back on the parchment paper. You can also add a little white chocolate on the tips to cover up any darker spots. Chill in the fridge or at room temperature until the chocolate is solid, about 10 minutes.
- Flip the PB Cups over (so the smaller side is facing up) and add a little melted chocolate. Add a "Christmas Tree" Macaroon on top, lightly pressing down to stick, and let chill for 5 more minutes to harden.
- Dust with powdered sugar for the "snow" effect and enjoy!
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