Peanut Butter Coconut Macaroons are made with just a few simple ingredients and are a delicious peanut butter dessert! Make it extra decadent with a chocolate drizzle.

Peanut Butter Macaroons

PEANUT BUTTER COCONUT MACAROONS

Now we’ve all had macaroons, but I wanted to try making peanut butter macaroons because you know my love of peanut butter runs deep. Remember when I fell in love with coconut peanut butter while in Hawaii?

Ever since then I’ve been waiting to combine the two flavors. Of course you could use coconut peanut butter if you wanted to up the coconut factor but reality is that most of us don’t have coconut peanut butter readily accessible. These are so easy and turned out phenomenal.

Peanut Butter Macaroons | The Girl Who Ate EverythingStart by adding some sweetened condensed milk, peanut butter, and vanilla to coconut mixture. You could definitely try using half almond and half vanilla extract.

Peanut Butter Macaroons | The Girl Who Ate EverythingMix it all together; the easiest way is to use your hands.
Peanut Butter Macaroons | The Girl Who Ate EverythingUse a cookie scooper to scoop golf sized balls of the mixture onto your parchment lined cookie sheets. This is a good size because the outside gets crispy and toasted while the inside is still soft.

Peanut Butter Macaroons

Now these are perfectly good all by themselves. Chewy, peanut butter-y, perfect.

But I can hear it already, “Christy! What these really need is chocolate on top.”

Peanut Butter Macaroons

So if you want, feel free to add a little drizzle of chocolate on top.

OTHER PEANUT BUTTER RECIPES:

Peanut Butter Macaroons | The Girl Who Ate Everything
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Peanut Butter Coconut Macaroons

Peanut Butter Coconut Macaroons are made with just a few simple ingredients and are a delicious peanut butter dessert! Make it extra decadent with a chocolate drizzle.

Ingredients

  • 2/3 cup all-purpose flour
  • 5 1/2 cups sweetened flaked coconut
  • 1/4 teaspoon salt
  • 1 1/4 cups creamy peanut butter
  • 1 (14-oz can) sweetened condensed milk
  • 2 teaspoons vanilla or 1 tsp vanilla and 1 tsp almond
Drizzle:
  • 1/2 cup semisweet chocolate chips
  • 1/2 teaspoon shortening, butter, or coconut oil

Instructions

  1. Preheat oven to 350 degrees and line cookie sheets with parchment paper. This is a must!
  2. In a large bowl, stir together the flour, coconut and salt. In a separate bowl, combine the peanut butter, sweetened condensed milk and vanilla. Pour mixture over coconut and use your hands to combine.
  3. Use a cookie scooper to scoop balls onto the prepared cookie sheets. Cookies should be about golf ball size.
  4. Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.
  5. For the drizzle: In a small microwave safe bowl add the chocolate chips and shortening, coconut oil, or butter. Microwave in 30 second increments until melted, stirring in between. Using a fork, drizzle the macaroons with the chocolate. Let chocolate set or speed it up by placing in the fridge for a couple of minutes.

Recipe Notes

Source: adapted from the plain coconut macaroons from Allrecipes

Chocolate Peanut Butter Macaroons