Peppermint Macaroons

Peppermint Macaroons 14 oz. bag sweetened shredded coconut 1/2 cup granulated sugar 1 tsp. vanilla extract 1/2-1 tsp. peppermint extract to taste 4 large egg whites 1/2 cup melted white or dark chocolate for dipping Preheat your oven to 325 degrees F. Chop your coconut in a food processor by pulsing it several times. Add the granulated sugar, vanilla extract, and peppermint extract. Pulse until sugar is incorporated. Add the egg whites and pulse until the mixture comes together. Use a spatula to scrape down the sides of the food processor as necessary. Mixture will be very sticky. Using a large cookie scoop, firmly pack the coconut mixture and place on a parchment or silicone-lined cookie sheet. Bake for 18-21 minutes until bottoms and tops begin to brown slightly. Remove from the oven and let rest on the cookie sheets for about 15 minutes, until cookies become more firm. Then transfer to a wire rack to finish cooling completely. Once cookies are cooled, dip the bottoms in melted chocolate and place on parchment paper to let the chocolate harden up. To drizzle chocolate over the top, cut a small hole in the corner of a plastic sandwich bag. Put melted chocolate in the bag and gently squeeze it out of the hole.