ACTIVE: 20 min l TOTAL: 50 min l MAKES: about 30
Cooking spray3 large egg whites½ cup sugar1 teaspoon peppermint extractPinch of salt1 14-ounce bag sweetened shredded coconut4 ounces white chocolate, chopped1 tablespoon coconut oilChopped candy canes, for sprinkling
1. Preheat the oven to 325˚ and coat a baking sheet with cooking spray. Whisk together the egg whites, sugar, peppermint extract and a pinch of salt in a medium bowl; fold in the coconut.
2. Drop packed tablespoonfuls of the coconut mixture onto the prepared baking sheet. Bake until the macaroons are golden, 25 to 30 minutes.
3. Combine the white chocolate and coconut oil in a microwave-safe bowl. Microwave in 15-second intervals, stirring, until melted; let cool slightly. Dip the tops of the macaroons in the white chocolate, then sprinkle with chopped candy canes. Let set.
ANTONIS ACHILLEOS.