Peanut Butter Coconut 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.
Start by adding some sweetened condensed milk, peanut butter, and vanilla to coconut mixture. You could definitely try using half almond and half vanilla extract.
Mix it all together; the easiest way is to use your hands.
Use 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.
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.”
So if you want, feel free to add a little drizzle of chocolate on top.
OTHER PEANUT BUTTER RECIPES:
- Reese’s Peanut Butter Cupcakes
- Homemade Reese’s Bars
- Peanut Butter Pie Recipe
- Reese’s Peanut Butter Cup Mini Cheesecakes
- Chocolate Peanut Butter Pretzel Ritz Bars
- Peanut Butter Cup Cookies
- Culter’s Frosted Chocolate Peanut Butter Cookies
- 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
- 1/2 cup semisweet chocolate chips
- 1/2 teaspoon shortening, butter, or coconut oil
- Preheat oven to 350 degrees and line cookie sheets with parchment paper. This is a must!
- 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.
- Use a cookie scooper to scoop balls onto the prepared cookie sheets. Cookies should be about golf ball size.
- Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.
- 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.