Mint-Chocolate Macaroons (Gluten, Grain, Nut, & Refined Sugar Free)


Our little lady started kindergarten several weeks ago. It was a big milestone in our house!! Not only is she our first small delight leaving home for two mornings a week, but she is also someone who is cautious in nature. Thus, I knew kindy would be a big change. However I also expected she would love the new people, fresh surroundings, plus the interesting learnings and fun activities going on throughout each session. True to expectations; it’s been a period of adjustment (with several tears on both sides) but full of exciting tales of new friends and delight.

Last week was the end-of-year session. She was to take along a special Christmasy snack for morning tea and I knew just the plate! Mint-Chocolate Macaroons. They’re easy to whip up, don’t fall to pieces in a lunchbox, and meet the kindy ‘nut-free’ requirement. Also a big hit with our lady, they are delicious in flavour and provide melty chocolate to smear all over one’s face while eating. Could hardly get better than that 😀

I’ve loved coconut macaroons for quite some time now and have worked through a variety of recipes and flavours. I’ve eventually landed on this Hungry Cub method I LOVE, now repeating time and time again with an array of flavours (FYI; gingerbread macaroons are also a stunner at this time of year!!) Today I give you my long-term favourite flavour combo…. mint-chocolate. I’ve adored the combination for more years than I can recollect, and it works perfectly here!

Note to self: I’d recommend storing these in the freezer for an extra wonderful summery snack 🙂

Enjoy xx

…and watch out for more of the delish flavours to come!


Mint-Chocolate Macaroons (makes approx 26 – depending on size)

4 cups desiccated coconut
5 tbsp cocoa  (or cacao)
1/2 tsp vanilla extract
3 heaped tbsp honey, melted
3-4 drops peppermint oil (food grade)
4 egg whites
1/4 tsp salt

50g dark chocolate (70% cocoa solids or higher – I love using Lindt 90%)
1/2 tbsp coconut oil

Preheat your oven to 160’C/320’F. Line an oven tray with baking paper
In a large bowl, mix together the coconut and cocoa. Add the vanilla, honey, and peppermint oil, stirring until well combined. Beat the egg whites and salt together in a stand mixer until you have soft peaks. Fold the eggs whites through the coconut mixture until it is well dispersed and the mixture is nice and wet.
Scoop out walnut sized mounds of mixture and, using your hands, mould into a hemisphere – similar size to half a golf ball.
Place on the prepared oven tray and repeat until the mixture is gone.
Cook in the oven for 10-12mins or until you see a slight goldening in colour. Remove from the oven and allow to cool (I cool mine a little then place them in the freezer).
When you’re ready to coat the bottoms, heat the chocolate and coconut oil together in a small saucepan over a medium-low heat until runny and glossy. Remove the saucepan from the heat, then one by one, dip the base of each macaroon into the melted chocolate then place on a baking paper lined tray. Allow to sit, cool and harden (you can return them to the freezer if you wish).
During the warmer months I keep mine stored in the fridge or freezer.
Serve and enjoy xx


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