Peanut Butter Coconut Macaroons

A while ago I shared these Peanut Butter Coconut Macaroons over at my sister-in-law’s blog Sweet Treats and More while she was busy moving.

Since Kristy is my sister-in-law I can tell you everything you need to know about her. Like that her husband called her the Peanut Butter Princess when they were dating. She has definitely lived up to the name which is why I love her so much.

Now we’ve all had macaroons, but I wanted to try making peanut butter macaroons for the Peanut Butter Princess. 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.

Print

Peanut Butter Coconut Macaroons

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

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. 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.

Notes

Source: adapted from the plain coconut macaroons from Allrecipes

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